Quick white chocolate cranberry fudge with hints of orange is a delicious addition to holiday party trays, or package it up for a festive homemade gift!
Hi! I’m Coleen, and I blog over at The Redhead Baker. I share family friendly recipes for home cooks of all skill levels. I like to make baking easy, sharing the “why” behind the recipe. I’ve been blogging for six years, and my fiance and I live with our four-year-old son and two rescue dogs.
Christmas is my favorite time of year, and in addition to nearly a dozen kinds of Christmas cookies, I love making different flavors of fudge. My quick fudge starts with two ingredients: condensed milk and chocolate, then can be varied with different additions. In this version, I use orange zest and dried cranberries.
White chocolate burns at a much lower temperature than milk or dark chocolate, so keep your oven burner on the lowest flame, and stir constantly to avoid scorching. Also, chopping your chocolate finely will help it melt evenly and avoid scorching.
Once thoroughly chilled, cut the fudge with a chef’s knife. If serving on a dessert tray, place the pieces on flatted cupcake liners. If giving away as a gift, place a few pieces of fudge in a cellophane treat bag and tie with a festive ribbon!
This is a very soft fudge, so keep it chilled as much as possible to keep its shape. If you want firmer fudge, reduce the amount of sweetened condensed milk to half a can (about 3/4 of a cup).
An original recipe by The Redhead Baker
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- 12 oz good-quality white chocolate, chopped finely
- 1 (14-oz) can sweetened condensed milk
- 1/2 cup dried cranberries
- 1 tbsp freshly grated orange zest
- Line an 9-inch by 9-inch baking pan with wax paper, leaving about 3 inches of wax paper hanging over the edges of two sides.
- Place the condensed milk and chopped white chocolate in a saucepan set over low heat. Stir constantly until the white chocolate is melted and the mixture is smooth.
- Remove the saucepan from the heat, and stir in the orange zest and cranberries.
- Pour the mixture into the prepared pan. Cool to room temperature, then chill in the refrigerator until the mixture is firm. Cut into 1 1/2-inch by 1 1/2-inch squares.
White chocolate cake filled with white chocolate ganache topped with whipped Nutella buttercream make these cupcakes the perfect cupcake to satisfy your sweet tooth!
A couple months ago, my husband Dave transitioned into the Warrior Transition Unit – Europe. The WTU is a special unit in the Army that specializes in helping injured soldiers get well or transition out of the Army. After 11 years serving on active duty, 2 deployments to Iraq and 1 to Afghanistan and countless hours of training, Dave suffers from combat related PTSD, TBI (traumatic brain injury), anxiety, depression, nightmares, sleepless nights… just to name a few.
So when Dave asked if I would make cupcakes for him to bring to his combat stress support group, well… of course I said yes. Anything I can do to help bring a little bit of joy, comfort and happiness to these injured soldiers I’m more than happy to do.
Dave’s two favorite flavors are white chocolate and Nutella so what better opportunity to make a cupcake filled with his favorites. Thus this White Chocolate Nutella Cupcake was born!
The base of this cupcake starts with a white chocolate cake that has chunks of white chocolate folded into the batter. Filling the cake is a simple to make, yet rich and delicious white chocolate ganache. Topping these cupcakes is a whipped Nutella buttercream, white chocolate shavings and a hazelnut wafer cookie.
The best part about these cupcakes though… Dave frosted and decorated every last one of them. He’s pretty darn good with a piping bag!
I think my favorite bite of these cupcakes was one where I got a bit of the white chocolate ganache and a bit of the Nutella buttercream. Creamy, delicious goodness.
When Dave brought them to his group and the soldiers could hardly believe Dave helped make them… let alone frost them. Needless to say, they were a huge hit and everyone loved them.
- 3 cups cake flour
- 3 tsp baking powder
- 1/2 tsp salt
- 14 Tbsp unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 vanilla bean, deseeded
- 6 egg whites
- 1 cup milk
- 1 tsp vanilla
- 100g white chocolate, roughly chopped
- 200g heavy cream
- 200g white chocolate
- 1 cup unsalted butter, room temperature
- 1 heaping cup Nutella
- 3 cups powdered sugar
- ½ cup heavy cream
- pinch of salt
- White chocolate, for shavings
- Hazelnut wafer cookies
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a large bowl, whisk together the flour, baking powder and salt.
- In the bowl of your stand mixer, cream together the butter and sugar for 2 minutes. Add the vanilla bean seeds and mix until combined
- In another bowl, whisk together the egg whites, milk and vanilla. Pour this in 4-5 parts into the egg/butter mixture mixing well after each addition.
- Add the flour mixture and mix only until just combined. Make sure to scrape down the sides and bottom of the bowl to ensure everything is incorporated but do not overmix the batter.
- Fold the chopped chocolate into the batter.
- Fill cupcake liners ¾ full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
- After the cupcakes have cooled, core the center out of each cupcake.
- Chop the chocolate into small pieces and place in a small glass bowl.
- Heat the cream until just bubbling, but do not boil.
- Pour the hot cream over the chocolate and let sit for a few minutes. Stir gently with a rubber spatula until all the chocolate has melted. Set aside to cool.
- Once cooled, fill the hole of each cupcake with ganache.
- In the bowl of your stand mixer, cream together the Nutella and butter for 2-3 minutes. You want the color to lighten by a few shades.
- Add the powdered sugar, scrape the sides of the bowl and mix until combined.
- Pour in the heavy cream and beat until smooth. Scrape the bowl again.
- Mix in the salt.
- Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
- Fill a piping bag fitted with a Wilton 1M piping tip with buttercream and pipe swirls of frosting on to each cupcake.
- Top with shaved pieces of white chocolate and a hazelnut wafer cookie.
Roasted apricots and peaches fill this decadent summer cake with unparalled flavor. This fruit cake is a must-make for the summer!
Yesterday, I shared details on the design of this cake and today I’m share the recipe for the inside. This Roasted Apricot and Peach Cake is a magnificant treat for summer fruit lovers.
I began this cake with the idea that I wanted to include seasonal roasted fruit into a cake. When I went to the store the apricots and peaches were fresh so I decided on them.
The process off roasted the fruit made my house so incredibly amazing. Butter, brown sugar and cinnamon topped each halved piece of fruit which were then roasted until soft, sweet and golden brown.
The roasted peaches and apricots almost didn’t make it into the cake because I really wanted to just eat them hot off the pan.
I diced the peaches and folded them into the cake batter and pureed the apricots along with cinnamon and sugar to make the filling. These two flavors are a the perfect cake combination. Sweet, tart, and a bit savory.
The cake itself was crumbly, but in the best way possible, moist and so incredibly flavorful.
Although you can’t really tell from the decoration, the cake is covered in a whipped white chocoalte buttercream. I knew I wanted a a frosting flavor that wasn’t too sweet, but had it’s on distinct flavor to go with the fillings of this cake. When my husband suggested white chocolate as I was brainstorming ideas for the flavors of the cake I knew it was the winner.
I shared the cake with my neighbors and got rave reviews. Not only was it beautifully decorated Katherine Sabbath style (read more about that here), but it was decadently delicoius.
I really hope you make this cake. It’s completely worth the effort of roasting the fruit and even if you don’t decorate it like I did… it’s going to be delicious.
- 6 large ripe peaches
- 25-30 ripe apricots
- brown sugar
- unsalted butter
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1 Tbsp vanilla extract
- Roasted peaches
- Roasted apricots
- 1/4 cup brown sugar, loose
- 2 Tbsp unsalted butter
- 1 Tbsp vanilla
White Chocolate Buttercream
- 300g high quality white chocolate
- 1 1/2 cups unsalted butter, room temperature
- 2 lbs powdered sugar
- 1/4-1/2 cup heavy cream
- 1 Tbsp vanilla
- pinch of salt
- Lemon yellow, pink, leaf green, blue Wilton gel food coloring
- Preheat oven to 425F degrees. Line a baking sheet with foiil.
- Cut in half and take the pit out of the peaches and apricots and place them cut side up on the baking sheet.
- Put a dab of butter onto each half of fruit then sprinkle with brown sugar and cinnamon.
- Roast for 25-30 minutes or until they are hot, soft in the middle and begin to brown.
- Allow to cool completely.
- In a small bowl combine the roasted apricots, brown sugar, butter and vanilla. Mix togehter with a whisk until completely incorporated.
- You want to mash up any pieces of apricot and remove any skin that is still in large pieces. The goal of the filling is to be the consistency of jelly.
- Preheat the oven to 350F degrees. Line 3 8-inch round cake pans with grease, parchment paper and flour.
- In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes or until light and fluffy.
- Add the eggs one at a time and mix well after each addition making sure to scrape the sides and bottom of the bowl periodically.
- In another bowl, whisk together the flour, baking soda and salt.
- Add the sour cream and vanilla extract to the butter and sugar and mix until incorporated.
- In small parts, add the flour and with the mixer on medium-low speed mix until all the flour has been incorporated. DO NOT OVER MIX.
- Dice the roasted peaches into 1/4in chunks and remove any skin that comes off the peahces easily. Fold the peaches into the batter. Scrape the bowl down to make sure everything has been incorporated evenly.
- Distribute the batter evenly in the three prepared pans.
- Bake for 25-40 minutes or until a toothpick comes out of the center clean.
- Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
White Chocolate Buttercream
- Chop the white chocolate into small chunks and place in the pan of the double boiler. Melt the chocolate over medium heat until smooth. Set aside to slightly cool but not set.
- In the bowl of your stand mixer, beat the sugar and butter together until smooth.
- Pour in the cooled chocolate and and mix until combined. Add the salt, vanilla and 1/4 cup of the heavy cream and beat until smooth.
- Add up to 1/4 cup more heavy cream until you get your desired consistency. Beat on high for 3-4 minutes or until fluffy.
- NOTE: Coloring the cakes green and orange are optional. I've detailed the process to get the frosting the colors I have freatured here. Feel free to leave the frosting white.
- Reserve at least 1/2 the white frosting and set aside. Separate the remaining frosting into two bowls.
- To make the peach, combine equal parts of lemon yellow and pink. Remember to start with less color, you can always add more. Mix until smooth and combined. Set aside.
- To make the mint green combine 1 part leaf green, 1 part yellow and 2 parts blue. Start with less... add more color as needed. Mix until smooth and combined. Set aside.
- Place one cake on your cake plate. Pipe white frosting along the outside edge of the flat top of the cake to create a border for the filling. Fill the top of the cake with a generous layer of apricot filling until it just reaches the top of the frosting border.
- Place a second layer on top gently and repeat the filling process.
- Finally, lay the third layer of cake on top.
- Crumb coat the entire cake and freeze for 20 minutes or until the frosting has set.
- Frost the outside of the cake generously. Use a straight edge to make smooth.
- To create the orange & green look, frost the top 1/3/ of the cake with orange frosting, the middle 1/3 with white and the bottom 1/3 with green. Use a straight edge to blend them together.
- For more on decorating, visit this post with details.
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.
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!
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.
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!
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 3-4 large over ripe bananas
- 1/2 cup sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup Biscoff Crunchy Spread (this is also called Speculoos or Cookie Butter)
- 1/3 cup whole milk
- 1/4 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup white chocolate chips (dark chocolate would be excellent too)
- Preheat your oven to 350F degrees. Grease and line a 9x5 loaf pan. I also like to line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
- 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.
- Mix in the Biscoff, milk, oil, extract and eggs and beat with a whisk or wooden spoon until completely incorporated and smooth.
- 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.
- Pour the batter evenly into the prepared pan.
- Bake for about 75 minutes or until a toothpick comes out clean and the bread is a dark golden brown color.
- Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
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!
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!
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!
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
Have you started thinking about Valentine’s Day yet?
- 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
- Set out a large piece of wax paper on your counter.
- 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.
- Dip 1/3-1/2 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.
- 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.
- With the last dozen cookies, dunk each in chocolate then set aside to dry.
- 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.
- Spoon the melted chocolate into a disposable piping bag fitted with the very small round tip.
- Pipe mini hearts onto the white chocolate and allow to harden.
- Once all the chocolate has hardened, the fortune cookies are ready to eat!
- Store them in an air tight container or package them as gifts!
A perfect Fall treat, these molasses cookies are topped with a thin layer of white chocolate and are thin, chewy and oh so delicious!
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.
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.
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!
- 3/4 cup unsalted butter, room temperature
- 2 cups sugar
- 2 eggs, large
- 1/2 cup molasses
- 2 tsp vinegar
- 1 Tbsp pumpkin pie spice
- 3 3/4 cups all-purpose flour
- 1 1/2 tsps baking soda
- 1/2 tsp salt
- 12oz bag of white chocolate chips
- Preheat the oven to 325 F degrees. Line cookie sheet with parchment paper.
- 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.
- One at a time, add the eggs and mix for 1 minute on high. Again, scrape the sides of the bowl.
- Add the molasses and vinegar and mix until combined.
- In another bowl, whisk together the flour, baking soda, salt and pumpkin pie spice.
- Add the flour mixture to the wet mixture and mix until it all comes together. Scrape the bottom of the bowl and mix again.
- Roll 2 Tbsp of dough into a ball and place 2" apart on your prepared cookie sheet.
- Bake 8-10 minutes.
- Cool on the pan for 3-5 minutes them remove to a wire rack to cool completely.
- Melt the white chocolate.
- Spread a thin layer of white chocolate onto each cooled cookie. Allow the chocolate to harden before serving or storing.
- Store cookies in an air tight container for up to 10 days.