White Chocolate Peanut Butter Cookies

White Chocolate Peanut Butter Cookies

White Chocolate Peanut Butter Cookies

As you may have noticed a theme going on here, Son has several favorites, white chocolate, peanut butter and cheesecake so in continuing with the summer break foods, this time it was White Chocolate Peanut Butter Cookies with white chocolate chips.  If you’ve never tried it, this white chocolate peanut butter is unbelievably good.  You can’t find it everywhere, but it is worth looking for.  Their website has it and I’ve only found it at Smith’s markets here.  They have 10 different flavors including chocolate, maple, cinnamon and honey any of them could be substituted.

Peanut Butter & Company White Chocolate Wonderful

Printable Version White Chocolate Peanut Butter Cookies

White Chocolate Peanut Butter Cookies

2  ½        cups         flour

1/2         tsp          baking soda

½           tsp          baking powder

1/2       tsp          table salt

½         lb            butter (2 sticks), salted

2          cups        packed dark brown sugar

1            cup         white chocolate peanut butter (you can use regular or one of the other flavors)

2                         egg

2           tsp         vanilla extract

6           oz          white chocolate chips (6 oz of chips equals one cup)

1.            Pre-heat oven to 350 degrees.

2.            Sift flour, baking soda, baking powder, and salt in medium bowl.

3             Mix butter until creamy, then add brown sugar beating until fluffy.  Add peanut butter  and mix, then add the eggs and vanilla. Add dry ingredients and mix, finally adding the chips.

4.            Using an ice cream scoop (or spoon if you don’t have one or want smaller cookies) scoop the dough into a cookie sheet, flattening with a fork to make the cross marks.

5.            Bake for about 10 minutes rotating the cookie sheets after 5.

Seattle Times Tiramisu Sundae with homemade Mascarpone Ice Cream

Seattle Times Tiramisu Sundae with homemade Mascarpone Ice Cream

Tiramisu Sundae


Daughter is now back at college, but while here she really wanted to make Mascarpone Ice Cream and since they don’t have an ice cream maker and we do, it was a project for her visit.  We tried the recipe  for Tiramisu Sundae from the Seattle Times.  Not being a fan of coffee, mascarpone or crème fraîche, I pretty much left this one to her just providing a little guidance here and there!  It got a great review from the rest of the family who does like those ingredients.    

The ice cream recipe is very simple, mascarpone, crème fraîche, cream and a little powered sugar.  Mix it up, freeze in the machine then put it together with ladyfingers and a chocolate and coffee syrup.     

Tiramisu Sundae with Homemade Marscapone Ice Cream

White Chocolate Mousse with Summer Fruits

White Chocolate Mousse with Summer Fruits

White Chocolate Mousse with Fresh Fruit


This is a great dessert that looks impressive but is really a simple parfait, a variation of the earlier White Chocolate Mousse Tarts (basically minus the tart).  It could just as easily be made with regular chocolate, or a combination of the two.  I used raspberries (it is National Raspberry and Cream Day today), blueberries, nectarines and strawberries, but you could use any fruit you prefer.  It’s not really even much of a recipe, but it sure is good!    

White Chocolate Mousse with Summer Fruit    

For each four servings:    

  • 3 c Heavy cream
  • 12 ounces white chocolate melted (or 8 ounces of milk, semi-sweet or dark chocolate)
  • In medium-sized microwave safe bowl melt the white chocolate and 1/2 cup cream on high, stirring and checking at 30 seconds, then at 15 second intervals until white chocolate is almost melted.  Stir until white chocolate is completely melted. Cool to room temperature.     

    In chilled med bowl place remaining cream. Beat with mixer at med sped until soft peaks form. Fold half the whipped cream into white chocolate. Fold in remaining cream just until blended.   Spoon into dessert bowls, layering with fresh fruit of your choice (blueberries, raspberries, strawberries, peaches, nectarines all make good choices) and garnish with a few chocolate sprinkles or curls on top.   

    White Chocolate Mousse with Fresh Fruit


    White Chocolate Mousse with Fruit

    It’s National Chocolate Chip Day – Chocolate Chip Cherry Pecan Muffins

    It’s National Chocolate Chip Day – Chocolate Chip Cherry Pecan Muffins

    Fresh Cherries


    Chocolate Chip Cherry Pecan Muffins

    In honor of chocolate chip day, today’s breakfast was Chocolate Chip Cherry Pecan Muffins.  Both kids are home this week and muffins are always a favorite, easy to grab and go (since even thought they are technically home, they really aren’t here much).  In the texture continuum, these are more cookie than cake like and quite hearty, a little on the order of granola but really good. 




    • 1 1/2 cups all-purpose flour
    • 1 cup oats (not instant)  whole grain steel-cut or old-fashioned rolled work best
    • 3 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 cup brown sugar
    • 2 large eggs
    • 6 tablespoons butter, melted
    • 1 teaspoon almond extract
    • 3/4 cup buttermilk
    • 1  cups coarsely chopped cherries, about 8 ounces
    • 1/2 cup chopped pecans
    • 1 cup chocolate chips

    In a large bowl mix the dry ingredients.  Whisk together the eggs, butter and almond extract and add with the buttermilk to the dry ingredients.  When those are thoroughly mixed, add the cherries, nuts and chocolate chips.  Fill muffin cups almost to the top and sprinkle with brown sugar.  I find that larger muffin tins work the best for this recipe; the mini size is too small for the cherries and chips.  Bake in a 375 degree oven for 20-25 minutes or until browned and a toothpick comes out clean (except for any melted chocolate).  Cool for about 5 minutes in the pan, then pop out onto a rack to finish cooling.  If you try to take them out of the pan immediately, they may fall apart. 

    Dulce de Leche Pecan Brownies

    Dulce de Leche Pecan Brownies

    Dulce de Leche Pecan Brownies

    Just back after an unexpected trip to Arizona and tonight is the last of my photography classes and Daughter is coming for a visit so I made these brownies,.  They are very rich and sticky!  I made my own Dulce de Leche which is pretty simple but time-consuming (a great recipe from David Lebovitz at http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html)  so you could use store-bought as well.  


    1             cups      chocolate chips 

    1            cup         butter (2 sticks) 

     1            cup         cocoa powder 

     2 1/2     cups       sugar 

     4                           large eggs 

    1             Tbs         pure vanilla extract 

     1/8        tsp          salt 

     1            cup         unbleached white flour 

     2            cup         chopped toasted pecans (optional) 

     2            oz           espresso or strong coffee

    4             cups       dulce de leche

    1/4         cup         cream 


    1   Preheat oven to 350 degrees F.

    2   Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.

    3   Melt chocolate chips and butter in microwave checking and stirring at 30 second intervals.

    4   Add cocoa and sugar and stir until well mixed.

    5   Add eggs, vanilla, espresso and salt and mix well.

    6   Add flour and mix just until smooth. Do not over mix. 

    7   Pour 1/2 of the batter into prepared pan.

    8   Microwave 2 cups dulce de leche at 15 second intervals until stirable but not melted stirring in 1/2 the chopped pecans.  Drop by spoonfuls onto the batter.

    9   Swirl in with a knife, drawing it lengthwise, then crosswise to make a nice design. then cover with the remaining batter.  Bake for 40-45 minutes until the brownies pull away from the sides and a toothpick inserted in the center comes out clean. 

    10  Just before the brownies come out, mix the remaining dulce de leche with the cream, adding more if necessary to make a spreading consistency.  As soon as the brownies come out, while still hot, spread on the icing and sprinkle with the remaining pecans.  Refrigerate for at least several hours before serving.