Sticky Ginger Cake with Caramelized White Chocolate Buttercream~ #TheCakeSliceBakers

New Year - New Cake Cookbook!

White Chocolate Mud Bundt Cake ~ #BundtBakers

If you grew up making mud pies, it is now time to make a mud cake.

Coconut Apricot Slice ~ #CreativeCookieExchange

Summer is officially here. The #CreativeCookieExchange has the perfect theme this month for those who do not want to turn on the oven - No Bake Cookies!

White Chocolate & Cranberry Crispy Treats

This month's theme for the #CreativeCookieExchange is Berries & Chocolate. Is there a better pairing than sweet, juicy berries and rich, luscious chocolate? I don't think so.  Since I had already made a few milk and dark chocolate sweets this month I decided to use white chocolate.  I also wanted to make a bar cookie this month, just for something different.  After looking through my collection of cookie magazines for something suitable to the theme, I choose a recipe from a Better Homes & Gardens magazines - White Chocolate & Cranberry Crispy Treats.

Buttermilk-White Chocolate Panna Cotta

There is a first time for everything, and this was my first time making panna cotta. I have certainly had my fair share at restaurants but had never attempted to make it myself.  If I had realized how easy it was to make something this delicious I would have been making it years ago.

My initial inspiration for trying panna cotta was actually Roxana's Home Baking.  I really enjoy reading her blog and I recently saw that she co-hosts a monthly Chocolate Party.  Each month a seasonal ingredient is chosen to go along with chocolate, you make something with both of these ingredients, blog about it, and then link back to the Chocolate Party Page (read more about the instructions here).

This month's choice to be paired with chocolate was buttermilk, so I decided that I wanted to make a panna cotta featuring these two ingredients.  This dessert was inspired by two recipes - one I found at Savuer and one at Tiny Test Kitchen.  I guess I wanted the best of both worlds - white chocolate and buttermilk but in one recipe.

How can something so delicious be so easy to make?  Within 20 minutes I had the mixture in the ramekins and ready for cooling.  Then came the wait - at least 3 hours to set.  I actually recommend a little longer than this because I would rather be safe than sorry.  Once they were set up I drizzled a little passionfruit pulp over the top and they were ready to enjoy.  So ono! (Hawaiian for delicious).

Buttermilk-White Chocolate Panna Cotta
Printer Friendly Recipe

Ingredients

• 2 teaspoons unflavored gelatin
• 4 oz white chocolate
• 1¼ cups heavy cream
• 3 tablespoons sugar
• 2 teaspoons vanilla bean paste (or 1/2 vanilla pod, split lengthwise)
• 1¾ cups buttermilk 

Preparation

1. Soften gelatin in 1 tablespoon cold water in a medium bowl for about 5 minutes. 
2. Put cream and sugar into a small saucepan. Add vanilla bean paste (or scrape seeds from vanilla pod into pan, then add pod).
3. Heat cream over medium heat, stirring until sugar dissolves, 3–5 minutes, do not let the mixture boil.
4. Remove from heat and add white chocolate, stirring until melted.
5. Add gelatin to cream mixture and stir until fully dissolved. 
6. Stir in buttermilk, then strain into another bowl.
7. Divide custard between six 8-oz. ramekins and refrigerate until set, about 3 hours. 
8. To unmold, dip ramekins into a dish of hot water, then invert custards  onto plates.

Recipe by All That's Left Are The Crumbs©

Chunky Scookies

I was at the supermarket a few days ago and I saw some 5-grain cereal in the bulk bins.  I immediately thought about how great it would be as a substitute in an oatmeal cookie.  I quickly grabbed a bag and purchased a few scoops.  I also picked up some golden flax seed and desiccated coconut (the grated, dried, and sweetened - and sometimes unsweetened - fresh meat of a mature coconut).

Next I needed to find a recipe to suit what I had in mind.  I decided to have a quick look in my new favorite cookbook, Flour by Joanne Chang, hoping for a starting point.  Of course I wasn't disappointed and found a recipe called Chunky Lola Cookies (page 110), and this is what I intended to make substituting the 5-grain cereal for the rolled oats, but this is not what I ended up with.  I don't know why but I have trouble sticking with the recipe written in front of me.  My brain tends to go into overdrive and I keep thinking about other ingredients that would make a great addition to the recipe.  The end result is a completely new recipe.

This original Flour recipe had rolled oats, pecans, bittersweet chocolate, and shredded coconut.  The new recipe ended up with 5-grain cereal, banana, macadamia nuts, golden flax seed, desiccated coconut, and white chocolate chips.  Completely different but still delicious.  I did put the dough in the refrigerator for three hours to firm up a bit. I think it would have been even better had I left it there a little longer (or even overnight as the original recipes recommends) because as you are scooping the cookies the dough quickly becomes quite soft and sticks to your hands as you slightly flatten them.

When family and friends tried them there was some debate over whether they tasted more like a cake, a scone, or a cookie.  My daughter said that they tasted like a scookie - a cross between a scone and a cookie - so that is what I called them.  They are delicious on their own, but become decadent when you dip them in ganache.

Chunky Scookies©

(Printer Friendly Recipe)

Ingredients

• ½ cup plus 3 tablespoons butter, softened
• ⅔ cup granulated sugar
• ⅔ cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 bananas, cut into chunks
• 3 cups all purpose flour
• 1 cup 5-grain cereal
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips
• 1 cup macadamia nuts, roughly chopped
• 1 cup desiccated coconut
• 1½ tablespoons golden flax seeds

Preparation

1. Preheat the oven to 350°F.
2. Line sheet pans with parchment paper or Silpats.
3. Using a stand or hand-held mixer, cream together the butter and sugars until light and fluffy.
4. Add the vanilla and eggs and mix an additional 2 to 3 minutes until well combined.
5. Add banana and mix until roughly broken up.
6. In a separate bowl combine the flour, 5-grain cereal, baking soda, salt, white chocolate, macadamias, coconut, and flax seed.
7. On low speed, slowly add the flour mixture to the butter mixture and mix until the dry ingredients are completely incorporated and the dough is evenly mixed. 
8. Place the dough in the refrigerator overnight, or at least 3 to 4 hours before baking.
9. Using an medium cookie scoop drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
10. Slightly flatten each cookie with the palm of your hand.
11. Bake 20-25 minutes or until golden around the edges and slightly soft in the center.
12. Cool the cookies on the baking sheet for about 20 minutes, before transferring them to a wire wrack to cool completely.
13. Once cooled dip half of each cookie in ganache, if desired.

Makes about 36 cookies.