White Chocolate Almond Cookies

Thanks to Stacey at The Sugar Coated Cottage for this recipe! (http://www.thesugarcoatedcottage.com)

Makes 22 cookies

Ingredients:

(Cookies)

1-1/4 c all purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t cinnamon
1/4 t salt
1/2 c unsalted butter
1/4 c granulated sugar
3/4 c light brown sugar packed
1 large egg
1 t vanilla extract
1/2 t almond extract
3/4 c white chocolate chips
1/2 c rough chopped roasted almonds

(Garnish [optional])

2 c white chocolate melted
1 c slivered almonds

Instructions:

1.  Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper, set aside.
2.  In a large bowl add the flour, baking soda, baking powder, cinnamon and salt.
3.  In the bowl of a mixer, cream the butter until light and pale.
4.  Add in the sugars and continue mixing, bout 1 minute.
5.  Add the egg and extracts. Mix well to combine.
6.  Slowly add in the flour mixture with mixer on low until all incorporated.
7.  Bring mixer to medium speed and mix 30 seconds until dough forms.
8.  By hand mix in the white chocolate chips and almonds.
9.  Using 1-1/2" cookie scoop, scoop out each cookie and place on tray 2" apart.
10. Roll each scooped cookie into a ball; this helps achieve a uniform shape and size.
11. Bake 11-12 minutes or until crackled and golden brown.
12. Repeat with remaining batter.
13. Cool completely.

Garnish:

1.  Dip half of each cookie in melted white chocolate and sprinkle with the slivered almonds. (I   tempered my chocolate first.)
2.  Let set in cool dry place.
3.  Store in airtight container.

Karen’s Incredible Triple Chocolate Cake

(Everyone loves this, but especially Jesse and Matthew!)

(a repost!)

Cake

            1 package Pillsbury Plus Devil’s Food Cake Mix

            1 c dairy sour cream                         ¾ c water

            1/3 c oil                                              3 eggs

            4 oz (+) bar good milk chocolate, chopped in food processor

Frosting (I usually double this part for frosting-loving crowds)

            8 oz (+) good white chocolate, cut into pieces*

            ¾ c Land O Lakes butter, softened (yes it does make a difference!)

            ½ c powdered sugar

Garnish (make before frosting the cake)

            Apx. 2 lbs. white chocolate

            Heat the oven to 350. Grease and flour two 9” round cake pans.** In large bowl, combine cake mix, sour cream, water, oil and eggs at low speed until moistened: beat 2 minutes at high speed. Gently fold in milk chocolate. Pour batter evenly into greased and floured pans. Bake at 350 for 30-40 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; remove from pans. Cool completely.

            Mix white chocolate in double boiler, stirring constantly. Alternately, you could microwave it at a very low temperature, but watch it carefully and stir often because if it burns you have to toss it! Remove from heat; cool. (If you don’t cool it thoroughly, it will harden when mixed in with room temperature ingredients and look lousy.) In small bowl, beat butter and powdered sugar until fluffy. Gradually beat in cooled chocolate until smooth and fluffy. To assemble cake, place one layer bottom side up on serving plate. Spread generous amount of frosting between layers. Place remaining layer bottom side down on frosted layer. Frost sides and top of cake with remaining frosting.

            For garnish: Melt white chocolate and spread thin layer over back of cookie sheet or ideally on slab of marble. When it loses the shine, but BEFORE totally cool, take a putty knife or wide spatula, and make big chocolate curls or fans to put all over the top and sides of the cake. Put over sides and bottom while frosting is not yet “set.” If you are flunking out with the chocolate curls, cool the good white chocolate in a small bowl lined with saran wrap then take it out and just use a potato peeler to make small curls!

*Use GOOD white chocolate! I use Callebaut online or get imported chocolate from candy making store.

**I grease the bottoms, trace and cut pieces of parchment paper, then grease the parchment paper. Don't need to grease the sides.