White Chocolate Gingerbread Truffles with Lemon Ginger Cream Cheese Frosting

If you're still looking for that perfect holiday treat, these are it. I've been on a gingerbread kick lately and let me tell you...these are amazing. Simple, bite-sized pieces of heaven that are perfect for holiday parties!

I've made cake pops/truffles a million times and what I love the most about them is that they are super versatile. You can basically use any flavor of cake and frosting. 

This combination has to be one of my favorites! I loooove the spicy and warm gingerbread with the slightly tart lemon and ginger cream cheese frosting. The perfect pairing. 

Merry Christmas from our family to yours! :)

White Chocolate Gingerbread Truffles with Lemon Ginger Cream Cheese Frosting

Recipe adapted from the Cooking Channel 
Ingredients:

for the cake:
1/2 cup sugar
1/2 stick unsalted butter, softened
1/3 cup molasses
1 large egg
1 1/2 cups flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup whole milk
12 ounces white chocolate candy melts
1 cup pecans, toasted and finely chopped

for the frosting:

1 1/4 cups powdered sugar
1/3 cup unsalted butter, softened
8 ounces cream cheese, cut into 4 pieces and softened
1 teaspoon freshly grated ginger
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Directions:
For the cake: Preheat the oven to 350 degrees. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.

Using a hand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.

Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.

Pour the batter into the prepared baking dish. Bake about 20 to 25 minutes. Allow the cake to cool.

Once the cake has cooled, crumble the cake using a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Ginger Cream Cheese Frosting (see below) to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.

After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.

Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pecans. Return them to the fridge to set, about 20 minutes.

for the frosting:
Using a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

Brownie Cupcakes with White Chocolate Cream Cheese Frosting

Dark chocolate meets white chocolate. 

These cupcakes are rich + fudgy and covered in amazingly delicious white chocolate cream cheese frosting. If you're an extreme chocolate lover, these are for you! 

The batter is super easy since you can just use a boxed brownie mix. I bought some coconut oil a few weeks ago and decided to give it a whirl in these brownies. 

The verdict: decadent and chocolatey with just the slightest hint of coconut. I think these brownies actually smell more like coconut than they taste like it. I love the idea of using it instead of butter or vegetable oil, partially because I’m insanely crazy about coconut! Apparently you can use coconut oil for everything: conditioner, deodorant, lotion, diaper cream...good to know! 

If you're a fan of coconut oil head over to The Kitchn and check out these awesome recipes! 

Brownie Cupcakes with White Chocolate Cream Cheese Frosting
Ingredients:
1 box Ghirardelli Dark Chocolate brownie mix
1 egg
1/3 cup water
1/3 cup coconut oil
1/4 cup hot fudge sauce

{for the frosting}
1/2 stick butter, softened
2 cups powdered sugar
4 oz cream cheese, softened
4 oz good quality white chocolate, melted (I used Ghirardelli)
1 tsp clear vanilla extract

Directions:

• Preheat oven to 350 degrees. Line a muffin tin with about 12 paper liners and set aside.
• In a large bowl, combine one box brownie mix, the egg, coconut oil, water, and hot fudge sauce until blended. Portion evenly among muffin cups; about 2/3 full. 
• Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool completely.

{for the frosting}

• In the bowl of a stand up mixer, beat cream cheese and butter until light and fluffy. 
• Slowly add in powdered sugar. 
• In a small bowl over simmering water, melt the white chocolate. Stir until smooth. 
• Add in the cooled white chocolate and vanilla extract. Continue beating until combined and smooth. 

Raspberry and White Chocolate Crumb Bars

These bars are so good! I love the flavor combo of the preserves combined with the sweetness of the white chocolate chips...yum! They are super easy to make and you could change up the flavors with any kind of fruit.  

You start with a layer of rich buttery crust, then a layer of raspberry preserves mixed with fresh raspberries, a sprinkle of yummy white chocolate chips, and then a buttery crumb topping with oats and almonds.

I seriously recommend you make these, you won't regret it! Enjoy :)

Raspberry and White Chocolate Crumb Bars

Recipe adapted from Cookie Monster Cooking

Ingredients:

1 1/4 cups all-purpose flour

1/3 cup granulated sugar

1/4 teaspoon salt

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, divided, cut into ½ inch piece

1/4 cup packed light brown sugar

1/4 cup rolled oats

1/4 cup sliced almonds

3/4 cup raspberry preserves

1/2 cup fresh raspberries

1/2 teaspoon fresh lemon juice

1/3 cup white chocolate chocolate chips

Directions:

1. Preheat the oven to 375 degrees. Line an 8 by 8 inch baking pan with aluminum foil, making sure it is long enough to hang slightly over the edges. Spray with nonstick cooking spray and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, granulated sugar and salt. Mix on low speed for about 5 seconds, until combined. With the mixer on low, add 8 tablespoons of the butter one piece at a time. Once the pieces are added, continue mixing on low speed until the mixture resembles damp sand, about 1 minute.
3. Measure out 1 cup of the flour mixture and add to a medium bowl. Set aside. Transfer the remaining flour mixture to the prepared baking pan. Using your fingers or a spatula, press the mixture firmly into the bottom of the pan in an even layer. Bake for 14 to 18 minutes, until the edges of the crust begin to brown.
4. Meanwhile, add the brown sugar, oats and pecans to the reserved flour mixture. Mix until combined. Add in the remaining 1 tablespoon of butter and use your fingers to work the butter into the flour mixture until it is fully incorporated. Pinch the mixture into hazelnut-size clumps and set aside.
5. In a small bowl, add the preserves, fresh raspberries and lemon juice. Use a fork to mash together the ingredients until combined, leaving some small chunks of fresh raspberries.
6. When the crust is done baking, carefully spread the raspberry filling over the hot crust. Evenly sprinkle the chocolate chips over the filling. Next, evenly sprinkle the topping over the raspberry/chocolate filling (do not press into the filling). Return the pan to the oven and bake for another 20-22 minutes, until the topping is deep golden brown and the filling is bubbling. Transfer the pan to a wire rack to cool completely. Once cooled, use the foil overhang to lift the bars from the pan. Cut into squares to serve.

Cake Batter Blondies

I know I don't say this often, but this is one of the most delicious things I’ve ever eaten. I'm obsessed with using cake mixes for everything...and they always turn out perfect!

This recipe is super simple and soooooo delicious. The blondies come out super chewy and soft. I used Christmas sprinkles to stay in the holiday spirit and they turned out great!

Cake Batter Blondies

Recipe adapted from The Girl Who Ate Everything

Ingredients:

1 (18.25 ounce) box yellow cake mix

1/4 cup canola or vegetable oil

1 egg

1/4 cup milk

1/2 cup sprinkles

1 cup white chocolate chips

Instructions:

Preheat oven to 350 degrees.

Combine first three ingredients in a large bowl.

Add the milk slowly and mix well. You want to cake batter to be as dense and thick as possible for a chewy blondie so try to use the least amount that you can.

Mix in the sprinkles and white chocolate chips.

Pour into 8 x 8inch baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown. The blondies will still be gooey in the middle just out of the oven but after they’ve completely cooled they will be perfectly chewy and soft.

Allow to cool for at least 30 minutes so the center sets, before cutting into squares.

White Chocolate Peppermint M&M Cookies

I’m pretty much obsessed with peppermint this time of year. When I saw these mint chocolate M&Ms at Target, I knew I had to use them to make something pepperminty and delicious! They pretty awesome straight out of the bag, but you know me, I had to bake something with them! 

I saw first these cookies on Two Peas and Their Pod...and on Pinterest of course! 

I also added crushed candy canes and white chocolate chips to amp up the peppermint flavor.

These are seriously good and scream CHRISTMAS in your mouth! I just love all of the great colors too...such a great holiday cookie!

White Chocolate Peppermint M&M Cookies

Ingredients:

1 box white cake mix
2 eggs
1/2 cup oil
3/4 cup white chocolate chips
3/4 cup Mint Chocolate M&Ms
About 1/2 cup crushed candy canes (I used the green and red ones)

Directions:

1. Preheat oven to 350 degrees. Lightly mist two cookie sheets or line with silicone liners. Set aside.

2. In a large bowl, combine the cake mix, eggs, and oil. Stir in the white chocolate chips, M&Ms, and crushed candy canes to combine.

3. Drop heaping Tablespoonfuls of dough onto the prepared sheets, about 1-2″ apart. Bake for about 10-12 minutes.

4. Allow the cookies to set on the baking sheets about 5 minutes before transferring to wire racks to cool completely. Store at room temperature, airtight, for about a week. This makes approx. 2 dozen cookies.

Cookies N' Cream Brownies

Do you have just have an intense urge for something chocolate? Well, that was me yesterday...along with every other day. I came across this awesome recipe for brownies using Greek yogurt. I've kind of been on this crazy yogurt kick lately. I guess I never realized how many recipes you could use it in...and everything so far has tasted amazing! Oh and an added bonus: it's healthier! :) 

Since I decided to use a practically fat free recipe, I didn't feel so bad adding an entire bar of Hershey's Cookies N' Cream right smack in the middle of the brownies! The added layer of white chocolate and cookie goodness is ammaaaazing! The batter is a bit thin, which caused the chocolate bar to sink to the bottom...but trust me, the taste is all there. These brownies are super moist, chocolatey, and fudgy!

Ingredients:

3/4 semi-sweet chocolate chips + additional 1/4 cup for batter

1 cup Greek yogurt, fat free

1/2 cup sugar

1/2 teaspoon vanilla extract

3/4 cup flour

1 whole egg plus 1 egg white

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup water

1 Hershey's Cookies N' Cream chocolate bar (4oz)

Directions:

• Preheat oven to 350 degrees F.
• In a microwave safe bowl, melt 3/4 cup chocolate chips in the microwave for 1 minute. Stir and melt in 30 second intervals, stirring after each time, until melted.
• Pour yogurt in a large bowl. Add the melted chocolate, sugar, eggs, and vanilla to the yogurt and stir to combine.
• In another bowl, combine flour, baking soda, and salt. Add the flour mixture to the chocolate/yogurt mixture and stir until just combined. Add water and stir until incorporated. Fold in the 1/4 chocolate chips. 
• Line an 8″x8″ oven safe baking dish with parchment paper or aluminum foil. Pour half of the batter evenly into the baking dish and top with pieces of the cookies and cream chocolate bar. Pour the other half of the brownie batter on top and spread to make even. Bake for 40 to 45 minutes until a toothpick inserted comes out clean.

Lemon Cookies with White Chocolate

I was searching the Internet the other day for something SWEET to make and I fell upon this recipe and thought I would give it a try. These are perfect to make during the spring and summer months. The cookies are soft and buttery with a hint of lemon. The flavor isn't overwhelming, it's just right and refreshing. I really like the chewy and soft center with the crunchy, crackled top. The combination of lemon and white chocolate is pretty wonderful too! :)

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract

8 oz white chocolate chips

Directions:

1. Preheat the oven to 350 degrees. Line two baking sheet with parchment paper.
2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
7. In a medium bowl, melt white chocolate in the microwave, stirring occasionally. Pour melted chocolate in a zip lock bag with the end cut off. Drizzle over cookies and let sit until chocolate has set.
Makes about 3 dozen cookies.

Hugs Chocolate Cookies

These are rich and chewy chocolate cookies with a little surprise inside! They are insanely good, especially with the gooey white chocolate melting inside. I highly recommend you make these for that special someone this Valentine's Day! :)

Hugs Chocolate Cookies

Recipe adapted from Two Peas and Their Pod

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 (10 ounce) bag Hershey's Raspberry Hugs candy
1 cup white chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Unwrap the Hugs candies. Take a spoonful of cookie dough and wrap the dough around the Hug candy. Make sure the entire Hug is covered. Place cookie onto prepared baking sheet. Continue wrapping cookies until dough is gone. Make sure the cookies are 2 inches apart on the baking sheet.

5. Bake cookies for 8-10 minutes. Don't over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.

6. Place white chocolate chips in a microwave-safe bowl and melt. Drizzle chocolate over the cookies. Let cookies sit until chocolate hardens, about 10 minutes.

White and Milk Chocolate S'mores Gooey Cake Bars

So...the title of this post says it all. White chocolate? Milk chocolate? S'mores? Cake? Yes, please!! My good friend and co-worker showed me this recipe a few months ago and I literally had to wipe the drool off my face when I saw it! These bars are pretty much to die for. Ooey and gooey and rich and yummy. I can only take about two bites and that's enough until I go back later for more.

I made these yesterday to take over to our friend's Christmas party and they were quite a hit! 

Press half of the cake mix into the bottom of a lined pan.

 

Place the graham crackers in a single layer over the cake mix.

 

 Sprinkle the milk and white chocolate chips over the graham crackers.

 

 Then the mini marshmallows...

Spread out the rest of the cake mix over the grahams, chocolate and marshmallows.

 

 Pour over the sweetened condensed milk.  This gooey stuff is super sweet on it’s own, so go easy with it.

The bars were very rich, so I cut them into bite sized pieces. The top was gooey and the bottom was chewy with a crispy center. You have the best of all textures in one little bite!

 

OH. MY. WORD.

White Chocolate S'mores Cake Bars
Recipe adapted from Picky Palate

*I doubled the original recipe to fit a 9x13 pan. Cut the ingredients in half to fit an 8x8 pan. I also added both white chocolate and milk chocolate chips because I had half a bag of each on hand.  

Ingredients: 
2 boxes yellow cake mix
2 large eggs
2 sticks (1/2 cup) unsalted butter, softened
10 full graham crackers
5 oz white chocolate chips (1/2 bag)
5 oz milk chocolate chips (1/2 bag)
2 cups mini marshmallows
1 cup sweetened condensed milk

Directions:

1. Preheat oven to 350 degrees and line a 9x13 inch baking pan with parchment paper or aluminum foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan.

2. Place cake mix, egg, and butter into a large mixing bowl. Mix until a nice dough forms similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top. You might want to go a little light on this as mine had to much and was a bit runny even when the bars were done.

3. Bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars. Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

Red Velvet White Chocolate Chip Cookies

The end of the semester is upon us and I am soooo ready for this break! I have honestly been blessed with some really great students this year, and I wanted to do something for them before we leave for Christmas break. I've been telling some of them about this blog and ever since they have been begging me to make them something. So I figured this was the perfect time to make them a little treat for all their hard work so far this year. 

 

Now I know I'm not really supposed to admit that I have "favorites" but my 6th period class is AMAZING! I just love this group; they are funny, smart, and definitely keep me on my toes. They are the ones that came up with this recipe so I decided to give it a try. 

I did a little research on Google and found this recipe at Busy Mom Media. Needless to say, they were a huge hit! Using the cake mix gives these cookies a soft and gooey center. Aaaaamazing!

Red Velvet White Chocolate Chip Cookies

Ingredients:

• 1 package red velvet cake mix
• 2 eggs lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup flour
• 1/2 bag white chocolate chips

Directions:

Preheat oven to 375 degrees.

Beat eggs and oil. Add cake mix until mixed. Slowly add flour, then chocolate chips. Shape into balls and place on a baking sheet lined with parchment paper. Bake for 8-10 minutes. Don’t over bake, light cake mixes will not look done even though they are. Makes about 36 cookies.

cinnamon toast white chocolate pretzels

This is probably the most highly addictive snack I've ever made! The combination of the salty pretzels with the sweet cinnamon and sugar, drizzled with white chocolate makes them amazingly delicious!!

I made these for FBLA at school to help with fundraising. My co-worker bought the cutest little lion bags to put them in. They were a hit; all of the kids loved them!
All I'm saying is that you need to make these ASAP!

Cinnamon Toast White Chocolate Pretzels 

Recipe adapted from: Your Home Based Mom

• 1 bag (18 oz.) small pretzels
• 1/3 C oil
• 1/4 C granulated sugar
• 1 1/2 tsp. cinnamon
• Extra cinnamon sugar for sprinkling
• White chocolate for drizzling

In microwave safe bowl pour in pretzels.  Mix together oil, sugar and cinnamon in small bowl.  Pour over pretzels and mix well, making sure to coat pretzels.  Place in microwave for 2 minutes on high.  Check after first minute as they might burn.  Stir the mixture and continue cooking.  Microwave for 1 minute more.

When out of the microwave, stir again to make sure they are all coated.
Spread the pretzels onto two cookie sheets.  You want a single layer of pretzels.  While they are still hot sprinkle additional cinnamon sugar over the top.  Melt white chocolate and drizzle over the top of pretzels.  Once white chocolate hardens put into air tight containers.