Biscoff White Chocolate Chip Banana Bread

Twice a year, a vendor from Belgium visits USAG Bavaria here in Grafenwoehr, Germany and brings with him several cases of Biscoff Speculoos cookie butter spread along with dozens of brands of Belgium. Of course, I stock up on Biscoff and my husband stocks up beer.

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

This time, however, his visit came at a perfect time for me to make a quick bread since I had several over ripe bananas on my counter.  I had never made a Biscoff bread before, but I knew that I could use the spread the same way I used peanut butter… so the Biscoff White Chocolate Chip Banana Bread was born!

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

If you’ve never used Biscoff cookie butter spread before, you can find it in many US grocery stores, although it’s a bit harder to find here in Germany.  In Europe, the spread goes by it’s parent company name Lotus and is called Speculoos.  I used the crunchy version of the Speculoos in this recipe which added a slight more texture to the bread.

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

This quick bread has a uniquely delicious flavor.  The caramel tone from the Biscoff spread shines through the strong banana taste white the white chocolate chips add a hint of creamy sweetness.  It’s a delicious break from a traditional banana bread.

It was a huge hit in my house!

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

Biscoff White Chocolate Chip Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Quick bread
Serves: 1 loaf
Ingredients
  • 2 cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp nutmeg
  • 3-4 large over ripe bananas
  • ½ cup sugar
  • ½ cup light brown sugar, lightly packed
  • ½ cup Biscoff Crunchy Spread (this is also called Speculoos or Cookie Butter)
  • ⅓ cup whole milk
  • ¼ cup vegetable oil
  • 1½ tsp vanilla extract
  • 2 large eggs
  • 1 cup white chocolate chips (dark chocolate would be excellent too)
Instructions
  1. Preheat your oven to 350F degrees. Grease and line a 9x5 loaf pan. I also like to line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
  3. In a large bowl, mash the bananas with a fork. I like my bananas chunky, but you can make them more mushy - it's up to your preference. Add the sugars and whisk until smooth.
  4. Mix in the Biscoff, milk, oil, extract and eggs and beat with a whisk or wooden spoon until completely incorporated and smooth.
  5. Fold in the flour mixture until just incorporated. Add the chips and fold until no more flour can be seen and the chips are even through the batter. Do not over mix.
  6. Pour the batter evenly into the prepared pan.
  7. Bake for about 75 minutes or until a toothpick comes out clean and the bread is a dark golden brown color.
  8. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
Recipe slightly adapted from Girl Versus Dough.

 

White Chocolate Dipped Valentine Fortune Cookies

In need of an inexpensive, fun, delicious treat for Valentine’s Day?  Make these white chocolate dipped valentine fortune cookies… they will make your sweetheart want to kiss you!

White Chocolate Dipped Valentine Fortune Cookies | JavaCupcake.com

This year I’ve decided that I wanted to create simple treats for Valentine’s Day.  I didn’t want to make anything too super elaborate, yet I wanted to show how easy it is to make delicious, fun treats without a lot of money, effort or skill.

These white chocolate dipped valentine fortune cookies accomplish just that!  With just a few ingredients, these cookies are incredibly easy to make!  You cookies don’t have to look like mine either… just use whatever Valentine sprinkles you already have in your pantry! You could even use milk or dark chocolate instead of white chocolate if you preferred!

White Chocolate Dipped Valentine Fortune Cookies | JavaCupcake.com

I also found out something great about these cookies!  Matty loves them.  Yup, my toddler can’t get enough of the fortune cookies!  We don’t eat out Asian food that often and I don’t think I’ve ever bought them… so when we were given them at a restaurant in Berlin over Christmas, I was surprised to see how much Matty loved them.  He probably would have eaten 10 of them if I let him.  He loves them that much!

When I made these fortune cookie today, he ate two… okay, he had three.  And he loved every moment!

White Chocolate Dipped Valentine Fortune Cookies | JavaCupcake.com

For Valentine’s Day, I’m going to package these white chocolate dipped valentine fortune cookies in cellophane bags, tie them with curling ribbon and attach a love-themed fortune to them.  They should be pretty cute.  If I’m on top of things, I’ll take pictures and put together a tutorial for you.

But that’s only if I’m on top of things.  Haha

White Chocolate Dipped Valentine Fortune Cookies | JavaCupcake.com

Have you started thinking about Valentine’s Day yet?

White Chocolate Dipped Valentine Fortune Cookies
 
Prep time
 
Serves: 3 dozen decorated cookies
Ingredients
  • 36 fortune cookies
  • 1 bag white chocolate chips (I used Hershey's)
  • Assorted Valentine sprinkles
  • Pink gel food coloring
  • Wilton piping tip #4 (or very small round)
  • Disposable piping bag
  • Wax paper
Instructions
  1. Set out a large piece of wax paper on your counter.
  2. In a microwave safe glass bowl, melt the white chocolate. TIP: Microwave chocolate for 1 minute at 70% heat, stir and repeat. Then switch to microwaving for 30 seconds at 70% heat, stir and repeat until smooth.
  3. Dip ⅓-1/2 of one fortune cookie into the melted white chocolate. With the cookie in one hand, use the other hand to tap the cookie holding hand gently... this will help the extra chocolate drip off the cookie without breaking the cookie.
  4. Once the extra chocolate has fallen off, sprinkle the chocolate with Valentine sprinkles. Set on the wax paper until the chocolate has hardened. Repeat this with 2 dozen fortune cookies. NOTE: You may need to reheat the chocolate if it has become too firm to dip in.
  5. With the last dozen cookies, dunk each in chocolate then set aside to dry.
  6. Once the last dozen has hardened, reheat the remaining chocolate until smooth. Add pink gel coloring to the chocolate and mix until uniform in color.
  7. Spoon the melted chocolate into a disposable piping bag fitted with the very small round tip.
  8. Pipe mini hearts onto the white chocolate and allow to harden.
  9. Once all the chocolate has hardened, the fortune cookies are ready to eat!
  10. Store them in an air tight container or package them as gifts!

White Chocolate Molasses Cookies

A perfect Fall treat, these molasses cookies are topped with a thin layer of white chocolate and are thin, chewy and oh so delicious!

White Chocolate Molasses Cookies - thin and chewy molasses cookies topped with white chocolate | JavaCupcake.com

My parents were creatures of habit.  In their pantry they had stocked the same cookies all the time.  My dad loved Fig Newtons and my Mom loved Archway brand cookies.  I remember because I used to sneak into the cookies at night and enjoy one (or three) myself.

My favorites were always the molasses cookies.  Sometimes, my parents would buy the iced cookies and sometimes they would bring home the molasses cookies that were covered in sugar.  Either way, they were both super delicious.  They were chewy, full of flavor and so good with a big glass of milk.

I wanted to recreate those cookies at home but knew I probably couldn’t get them exactly the same as I remembered, so I thought I’d try for something similar .

These White Chocolate Molasses Cookies came pretty close to being just as good as the Archway ones.  My version is made with pumpkin pie spice and lots of sweet molasses and then they are topped with a thin layer of melted white chocolate.

White Chocolate Molasses Cookies - thin and chewy molasses cookies topped with white chocolate | JavaCupcake.com

Now, I don’t remember the Archway cookies being iced with white chocolate, but my version of the cookies are going to make my husband happy when he gets them in Afghanistan.  He loves white chocolate… so you can say I iced them in white chocolate for him.  :)

If you’re looking for more molasses flavored cookies, try my White Chocolate Gingerbread Blossoms.  They’re a small, round cookie topped with a dollop of white chocolate… similar to these cookies, but bite size and so good!

If you want a taste of your childhood – if it was anything like mine – then you’ll love these White Chocolate Molasses Cookies.

Enjoy!

UPDATE:  I sent my husband in Afghanistan a box of cookies for Christmas and he couldn’t stop raving about these cookies.  They were his favorite out of the entire box!  I guess if the hubby likes them… they’re definitely a winner!

White Chocolate Molasses Cookies
 
Prep time
Cook time
 
Serves: 3 dozen cookies
Ingredients
  • ¾ cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs, large
  • ½ cup molasses
  • 2 tsp vinegar
  • 1 Tbsp pumpkin pie spice
  • 3¾ cups all-purpose flour
  • 1½ tsps baking soda
  • ½ tsp salt
  • 12oz bag of white chocolate chips
Instructions
  1. Preheat the oven to 325 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Scrape the sides of the bowl with a rubber spatula to ensure everything has been combined.
  3. One at a time, add the eggs and mix for 1 minute on high. Again, scrape the sides of the bowl.
  4. Add the molasses and vinegar and mix until combined.
  5. In another bowl, whisk together the flour, baking soda, salt and pumpkin pie spice.
  6. Add the flour mixture to the wet mixture and mix until it all comes together. Scrape the bottom of the bowl and mix again.
  7. Roll 2 Tbsp of dough into a ball and place 2" apart on your prepared cookie sheet.
  8. Bake 8-10 minutes.
  9. Cool on the pan for 3-5 minutes them remove to a wire rack to cool completely.
  10. Melt the white chocolate.
  11. Spread a thin layer of white chocolate onto each cooled cookie. Allow the chocolate to harden before serving or storing.
  12. Store cookies in an air tight container for up to 10 days.

An Afternoon with GODIVA Truffle Flights ™

GODIVA logoThis fall, GODIVA Chocolatier introduces the first-ever Truffle Flights™ collection, an indulgent new tasting experience where every truffle tells a distinct story. Luckily for me, I was given the opportunity to sample a flight of truffles for myself! But, since it’s no fun to eat truffles alone, I invited my fabulous friend Rachel over for an afternoon of coffee, chatting and truffles.

GODIVA Truffle Flights™ | JavaCupcake.com
We began our afternoon with two big cups of coffee and a box of GODIVA chocolates. Not just any chocolates though… I had a GODIVA Heavenly Mousse Truffle Flight™ to share with Rachel. Upon opening the box, we found six perfect little balls of chocolate that looked almost too good to eat.

GODIVA Truffle Flights™ | JavaCupcake.com

We took the truffles out of the box and arranged them on a little plate so that we could easily enjoy them. With coffee in hand, we set out to learn about each of these little pieces of Heaven. Along with the Truffle Flight™ came an insert that explained the flavors what we would expect to find inside each truffle.

GODIVA Truffle Flights™ | JavaCupcake.com

To experience the Heavenly Mousse Truffle Flight™, GODIVA suggests to eat the truffles in a particular order that builds in flavor and intensity, like a story being told with each bite.

We began with the Dark Chocolate Vanilla Mousse truffle. This truffle was covered in dark chocolate and filled with a light-as-air vanilla mousse. With the first bite, we knew we were going to be happy with this Truffle Flight™… the deep dark chocolate and the creamy inside was a perfect first bite.

Next we moved on to my favorite truffle, the Milk Chocolate Mousse. This truffle is a chocolate lovers dream with creamy milk chocolate mousse enrobed in milk chocolate… each bite melted in my mouth leaving me wanting more!

Up next was the surprisingly sweet Strawberry Mousse truffle. Filled with whipped strawberry and white chocolate mousse and then covered in white chocolate, this strawberry truffle is sure to satisfy your sweet tooth.

GODIVA Truffle Flights™ | JavaCupcake.com

Rachel’s favorite truffle, the Lemon Mousse, was next. Filled with tangy lemon and white chocolate mousse, the sweet aroma of lemon in this truffle made it almost irresistible.

Subtle, but still delicious, the Peach Mousse truffle was filled with luscious peach and white chocolate whipped mouse. The simple hints of peach in that reminded me of summer.

Finally, we finished the Truffle Flight™ with the Café Au Lait Mousse truffle filled with coffee and white chocolate whipped mousse. With each bite, the coffee intensified making this truffle my second favorite!

GODIVA Truffle Flights™ | JavaCupcake.com

Rachel and I decided we now need to take a road trip to Brussels to visit the original GODIVA store. GODIVA was founded more than 85 years ago in Brussels, Belgium and since then, has grown to become the global leader in premium chocolates.

Seriously though, wouldn’t it be amazing to sit at a café in Brussels with Rachel, enjoy an espresso and indulge in Truffle Flight™… in the home of GODIVA?! I think there’s going to be a road trip in our future, Rachel!

The NEW GODIVA Truffle Flights are available at GODIVA boutiques and online at Godiva.com/truffles.

One lucky reader will receive their own box of GODIVA Truffles! To win, fill out the widget below!

a Rafflecopter giveaway

I am participating in a sponsored campaign hosted by GODIVA through Burst Media. While I received compensation for this post, all content and opinions expressed here are my own.

GODIVA Truffle Flights™ | JavaCupcake.com



White Chocolate Everything! {Appreciation Post}

Around the bloggesphere today you may see something a little different.  Today, we are giving praise to the men behind the bloggers.  The husbands, spouses, significant others…  the ones who put up with, who have supported, who loved unconditionally through the crazy recipe development and photo shoots and who (sometimes with hesitation) even tried a bite everything that blogger made.  Thanks to Amanda from i am baker for the amazing idea to do this post!

Spouse-Appreciation

So today’s Appreciation Post is all about my HERO, my SOLDIER, my HUSBAND… SGT David Eves.  It includes the reasons why I love him, all the things he does to put up with my blogging, a get to know you Q&A and a White Chocolate Everything round-up… a dedication to his favorite sweet!

It seems fitting that this post fall the day after 9/11… you see, my husband is currently deployed to Afghanistan.  This is his third deployment since 2009.  The first two were to Iraq… 15 and 12 months long.  But this deployment is different.

During the first two deployments we were newlyweds and I was still living close to family back in Washington state.  So, it was easier to adjust after he deployed.  Maybe easier isn’t the right word…. because really, there’s nothing easy about deployment.  Being around family and in a familiar place made the time go by faster… and that is what made things better.  This deployment is hard… really hard.  We’re living in Germany, no family, no close friends… and we have a new addition to our family.

spouse-appreciation-2

Matthew.. he’s 18 months old now.  Dave is an AMAZING father.  Which is one of the things I love about him the most.  He’s loving, kind, patient.  He changes poopy diapers and he keeps Matty out of the kitchen when I’m baking.

So needless to say… not having Dave around to help with Matty has been a challenge.  But, to be honest… I miss Dave the most at bed time.  He and I would sing Bob Marley to Matty every night before bed.  Dave is an amazing Dad.   Matty misses him every day.

spouse-appreciation-3

After Dave’s first deployment and we were married, he adopted my daughter Emily.  Never has a day gone by that he hasn’t loved her or treated her like she’s his flesh and blood.  I am in awe everyday of his selfless devotion to love & provide for her.

spouse-appreciation-4

Dave is the absolute love of my life.  I have literally dropped everything to follow him around the world and raise our family while he fights in a war to protect us.  But I am so in love with this man…. that I’d do that a million times again.  He is my best friend… my everything.

PS… Did I mention that he puts up with my crazy blogging?  We can’t eat anything until I take 100 pictures of it… even if we’re out to dinner.  Dave even does the dishes for me after I bake.  But, he’s also first in line to lick the batter from the bowl and he’ll always try at least a bite of everything I create.

So a little about Dave…

He’s a Magic the Gathering NERD!  Every city we visit, we have to find a card shop so he can add to his collection of Magic cards and accessories.  He’s a 49ers football fan… although I’ve never seen him watch a game.  He has an addiction to Monster energy drinks and he loves hot and spicy salsa.  Oh… and white chocolate is his favorite candy and ingredient to bake with.

As a part of this Appreciation Post we’re doing… we were to ask our hubbies some questions.  My hubby had about 2 minutes to answer these between missions… so his answers are short…. but sweet! <3

What is your significant other’s favorite blog called?

Java Cupcake or Cupcakes Take The Cake

(I love how he thinks my favorite blog is my own – or the one I write for haha)

What is their favorite prop?

These square plates she bought at the German equivalent of Crate and Barrel

(So true!)

What is the weirdest thing you have seen your spouse do for a blog post?

Involve me in it, lol.

If you could have your own blog what would you call it?

deadcat’s Diorama

What do you do for a living and what are your hobbies?

Wage war and playing Magic: the Gathering

(To clarify – He’s an infantry soldier in the US Army currently deployed to Afghanistan)

Finally, in honor of my awesome husband, I’ve compiled a round up of some super delicious white chocolate recipes that I’m CERTAIN my husband would love!

Enjoy!

25 White Chocolate Recipes my Husband would Love by JavaCupcake.com

Black & White Cupcakes by JavaCupcake

Raspberry & White Chocolate Muffins by JavaCupcake

Mozart White Chocolate Cupcakes by JavaCupcake

White Chocolate Chip Lemon Cookies by JavaCupcake

White Chocolate Chip & M&M Cookie Bars by JavaCupcake

White Chocolate topped Gingerbread Blossoms by JavaCupcake

White Chocolate Candy Cane Blossoms by JavaCupcake

White Chocolate Dipped Cranberry Biscotti by JavaCupcake

Triple Chocolate Cupcakes filled with Whiskey Caramel White Chocolate by Fields of Cake

Black & White Cookies by Fields of Cake

Blueberry, White Chocolate & Marshmallow Panini by Always Order Dessert

No-bake White Chocolate Pumpkin Fudge by Texanerin

White Chocolate Candy Corn Cookie Bars by Love From the Oven

White Chocolate Magic Cookie Bars by Love From the Oven

Gummy Bear White Chocolate Cupcakes by Love From the Oven

White Chocolate Mud Cake by Chocolate, Chocolate and More

Pumpkin Pie Spiced White Hot Chocolate by Chocolate, Chocolate and More

White Chocolate Pumpkin Pie Cups by Liv Life

White Chocolate Ice Cream by Quarter Life Crisis Cuisine

White Chocolate Brioche by The Culinary Life

White Chocolate Brownies by Bake or Break

White Chocolate Cranberry Tart by Diethood

Spiced Pumpkin Pie White Hot Chocolate by Diethood

White Chocolate  & Cranberry Granola Bars by Like Mother Like Daughter

White Chocolate Funfetti Chip Cake by Inside BruCrew Life

Make sure to check out all of the other husbands, wives and significant others behind the blogs you love!!

Lauren from Keep It Sweet Desserts made M&M Kit Kat Cake
Rachel from Rachel Cooks made Whole Wheat Chocolate Chip Cookies
Shanna from Pineapple & Coconut made Best Ever Chicken Enchiladas
Meaghan from The Decorated Cookie made Homemade SpaghettiOs
Amy from Very Culinary shared a Fabulous Video!
Liz from The Lemon Bowl made Lebanese Meat Pies (Sfeehas)
Cassie from Bake Your Day wrote about The Guy Across The Table
Erin from The Law Students Wife made Chicken Stir Fry with Thai Peanut Sauce
Heather from Sugar Dish Me made Bourbon Apple Shortcakes
Dorothy from Crazy For Crust made Pretzel Toffee Peanut Butter Cookies
Lauren from Climbing Grier Mountain shared At the Table with Mr. B
Tanya from Lemons for Lulu made Reese’s Peanut Butter Caramel Bars
Erin from Texanerin Baking made Healthier New York Times Chocolate Chip Cookies
Jen from Jens Favorite Cookies made Chocolate Pudding
Jamie from Thrifty Veggie Mama made Pumpkin Chocolate Chip Muffins
Diane from Created By Diane made Rocky Road Cookie
Nikki from Seeded at the Table made Oatmeal Cream Pie Ice Cream Sandwiches
Meagan fron A Zesty Bite made Something Fabulous
Taylor from Greens & Chocolate made Butterfinger Blondies
Amanda from i am baker made Classic Cheesecake with Double Crust
Kristy from Sweet Treats & More made Buffalo Chicken Spaghetti Squash
Lauren from Healthy. Delicious. shared 10 Guy-Approved Recipes
Erin from Dinners, Dishes, and Desserts shared a Round up of Hubbies Favorites
Rachel from Set the Table made Mexican Chocolate Shake
Julie from Julie’s Eats and Treats shared her Hubby’s Top 10
Stefani from Cupcake Project made Graham Cracker Waffle Cones
Katerina from Diethood made Pasta with Tomatoes, Garlic and Olives
Betsy from Java Cupcake made White Chocolate Everything!
Kimberly from The Daring Gourmet made French Almond Cake with Lavender Lemon Glaze

Fresh Raspberry White Chocolate Muffins

There are only a few weekends left with my soldier before he deploys, so I want to make each one special.  So, this morning I whipped up a batch of Fresh Raspberry White Chocolate Muffins for our family to enjoy.

Fresh Raspberry White Chocolate Muffins by JavaCupcake.com

Raspberries are my favorite fruit…. EVER.  White chocolate is my husbands favorite chocolate… EVER.  Put them together… a match made in muffin heaven!

I can’t take credit for this recipe though, it originally comes from Sally’s Baking Addiction.  If you haven’t read Sally’s blog… you totally need to.  She’s got some of the most beautiful food I’ve ever seen.  Sally’s recipe uses dark-chocolate chips and sanding sugar on top… Mine have white chocolate and sugar in the raw.  (Oh… and I totally forgot to add the vanilla to mine.  WHOOPS!)

Either way… you can’t lose with this recipe.  It makes the PERFECT muffin!

Enjoy!

Fresh Raspberry White Chocolate Muffins by JavaCupcake.com

Fresh Raspberry White Chocolate Muffins
 
Prep time
Cook time
Total time
 
Serves: 14-16 muffins
Ingredients
  • 3 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • ¾ cup sugar
  • ¼ cup light brown sugar, gently packed
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1 cup white chocolate chips
  • 230g fresh raspberries (about 1 to 1½ cups)
  • Sugar in the Raw
Instructions
  1. Preheat oven to 425 F degrees. GENEROUSLY spray entire muffin/cupcake pan (in the cups and on top) with non-stick spray. You could also use cupcake liners, but I'd suggest still spraying the top of the pan.
  2. In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
  3. In a medium bowl, whisk the eggs. Add the sugars and whisk for about 2 minutes or until pale yellow, creamy and smooth.
  4. Add the milk, oil and vanilla and whisk until combined.
  5. Slowly pour the wet mixture into the dry while slowly whisking. Whisk until all the flour is off the bottom of the bowl and no more pockets of flour remain.
  6. Add the chocolate chips and fresh raspberries and GENTLY FOLD them into the batter. Be careful not to break up the raspberries!
  7. Fill each hole in the muffin pan to the top with batter. Sprinkle the tops generously with Sugar in the Raw.
  8. Bake for 5 minutes at 425 F degrees. Reduce heat to 375 F degrees and bake an additional 12-14 minutes our until tops are golden brown and a toothpick comes out clean.
  9. Allow to cool in pan for 10-15 minutes before removing to a wire rack. NOTE: I ran a knife along the edges of the muffins before removing to help ease them out of the pan.
  10. Eat immediately. Don' store them... just EAT THEM! YUM!

White Chocolate Chip Lemon Cookies

These chewy lemon cookies filled with white chocolate chips are a treat that’s sure to make everyone happy!

A new McDonald’s opened up this week 5 minutes from my house.  Before it’s opening, the closest McD’s was 40 minutes away… so we hardly ever went there.  The McCafe serves giant white chocolate chip lemon cookies that are SO YUM!  They are crisp on the edges and soft in the middle and full of lemon flavor.  Unlike like cookie I’ve ever had at a fast food restaurant before.  I just new I had to recreate these cookies at home!

And what better time than right before my hubby is going away for a few weeks to train for his upcoming deployment.  A big platoon of soldiers needs cookies to fuel themselves while training, right? :) So into the kitchen I went this morning to whip up a batch.

You could have these cookies made in about 30 minutes – they’re that simple yet so super delicious!  I made a bunch of little cookies so they would go further, but you could easily make them bigger – like the one I got at McD’s!

Enjoy!

White Chocolate Chip Lemon Cookies
 
Prep time
Cook time
 
Serves: 3 dozen cookies
Ingredients
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (12 Tbsp) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 egg
  • 1 large lemon, zested and juiced
  • 2 cups white chocolate chips
Instructions
  1. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  2. In a small bowl, sift together the flour, baking soda and salt.
  3. In the bowl of your stand mixer, press the lemon zest into the white sugar until it's fluffy and fragrant. Add the brown sugar and butter and cream until smooth and fluffy.
  4. Beat in the egg.
  5. Mix in the lemon juice.
  6. Add the flour and mix until just combined.
  7. Fold in the white chocolate chips.
  8. Roll golf ball size (1in) balls of dough in your hand and gently press them onto the cookie sheet 1-2 inches apart- slightly flattening them.
  9. Bake 9-11 minutes or until air bubbles form and the edges SLIGHTLY turn golden.
  10. Remove from the oven and cool on the cookie sheet 3 minutes. NOTE: If you remove them before 3 minutes, they will be too soft and will break.
  11. Move to a wire rack to cool completely.
  12. Store in an air tight container for 3-4 days or EAT IMMEDIATELY!

Red Velvet Valentine Brownie Bites

Red Velvet Valentine Brownie Bites by JavaCupcake.com

Next week is one of the most popular holidays of the year… Valentine’s Day!  And I wanted to create something super special to celebrate the day!  Red Velvet Valentine Brownie Bites is what I made for you!

Two years ago for Valentine’s Day, I made chocolate cupcakes filled with cream and topped with a chocolate ganache and buttercream.  Last year I made (I was about to have a baby and was nesting!) Dark Chocolate Raspberry Hug Cookies, Sweetheart Sugar Cookie Bars,  Baked Sour Cream Donuts,  and Frosted Sugar Cookies!  This year needed to be different.

Red Velvet.  Yes… but I’ve done Red Velvet cupcakes and brownies before, so I knew I had to mix things up a bit with this recipe.  For the brownie, I adapted a recipe from How Sweet It Is  and baked them in a larger pan so they’d be a bit thinner.  I cut them into heart shapes, and piped white chocolate cream cheese frosting between two hearts to create a sandwich.

These are DEFINITELY a winner!  The chocolate is subtle in the brownie but the white chocolate is explosive in the frosting… put the two together and you’ve got YUM!

Enjoy!

Red Velvet Valentine Brownie Bites by JavaCupcake.com

 

Red Velvet Valentine Brownie Bites
 
Cook time
Total time
 
Serves: 24 brownie bites
Ingredients
Red Velvet Brownies
  • 3 Tbsp dark chocolate cocoa powder
  • 1 tsp Wilton Christmas Red food coloring Gel
  • 2 tsp vanilla, divided
  • ½ cup unsalted butter, room temperature
  • 1½ cup sugar
  • 2 eggs
  • 1¼ cups flour
  • ¼ tsp salt
White Chocolate Cream Cheese Frosting
  • ½ cup unsalted butter, room temperature
  • 2oz cream cheese, room temperature
  • ⅔ cup white chocoalte chips, melted
  • 2½ cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp milk
  • ⅛ tsp salt
Instructions
Red Velvet Brownies
  1. Preheat oven to 350 F degrees. Line a 9x13 cake pan with parchment paper that hangs over the edges and grease with butter or shortening. Flour lightly.
  2. In a small bowl, combine cocoa powder, red food coloring, and 1 tsp vanilla to create a paste.
  3. Using your stand mixer, cream butter and sugar until fluffy.
  4. One at a time, add the eggs and vanilla and mix until incorporated.
  5. Add the cocoa paste and mix until combined thoroughly. At this point, you can add more coloring if the batter is not red enough for your taste.
  6. Add flour and salt and mixuntil just combined.
  7. Spread batter evenly into prepared pan. Ensure batter is level and flat, especially on the sides. Since there is no leavening in this recipe, the brownies won't rise very much.
  8. Bake 23-25 minutes.
  9. Let brownies cool in the pan for 5 minutes before removing to a wire rack to cool completely. Use the parchment paper to lift the brownies from the pan.
  10. Using a small heart shaped cookie cutter, cut brownies into heart shapes.
White Chocolate Cream Cheese Frosting
  1. Using your stand mixer, cream together the butter and cream cheese until smooth - about 2-3 minutes.
  2. Add the melted white chocolate and mix until incorporated.
  3. Add the powdered sugar, vanilla, milk and salt and mix on medium-low until smooth.
  4. Beat 2-3 minutes on high until light and fluffy.
Assembly
  1. Using a small star tip (like Wilton 1M), pipe frosting onto the top of one heart. Make sure to pipe to the edges of the heart.
  2. Place another heart, face up, on top of the frosting and gently press down.
  3. Sprinkle with powdered sugar to garnish.