Tag Archives: white chocolate

Super Sprinkle Popcorn

Super Sprinkle PopcornIn trying to work with the baking supplies I’ve already got during this pandemic, I’ve uncovered a hoard of rainbow sprinkles that I bought at Sahadi’s in January. I don’t know what I was doomsday prepping for back then, but it involved four containers each of jimmies and nonpareils. Good thing they don’t go bad, and that they go in (or on) pretty much everything. I’ve put them in cookies, truffles, blondies, doughnuts, layer cake, and crumb cake, just to name a few. Today, they’re being scattered alllll over some popcorn!Super Sprinkle PopcornYes, this Super Sprinkle Popcorn is loaded with rainbow sprinkles—absolute heaven for a sprinkle enthusiast like myself. The popcorn is popped in oil (you can also use the plain microwave stuff), then tossed with melted white chocolate, sprinkles, and Funfetti crumbs.Super Sprinkle PopcornYeah, Funfetti crumbs. Like crispy, crunchy pieces of Funfetti cookie that are the size and texture of what you’d find on top of a crumb cake, which is exactly what these are. I’ve simply taken the crumb topping from my Double Funfetti Crumb Cake and baked it on a sheet pan, let it cool, and crumbled it into a big bowl of popcorn.

Lest you think I am more creative than I actually am, these crumbs are a riff on Christina Tosi’s confetti crumbs. Mine have fewer ingredients and require melted butter instead of softened, but still bake up perfectly and are hard to stop eating once you start!Super Sprinkle PopcornSuper Sprinkle PopcornAll that said, if you don’t have the ingredients for the crumbs, this popcorn can be made without them and still be sweet, sprinkly and colorful. You can also toss in a couple of cups of broken Oreos (regular, Golden or Birthday Cake!), vanilla wafers, graham crackers, or any other crispy addition you can think up.Super Sprinkle PopcornSuper Sprinkle PopcornThis popcorn is so delicious! If you are a texture person, you’re in for a treat. Light, airy popcorn, crispy crumbs, creamy white chocolate coating and crunchy sprinkles make for texture heaven! No two bites are the same; you might get equal parts popcorn and crumb, big crumbs, little crumbs, or a big cluster of sprinkles. It’s all part of the fun!Super Sprinkle PopcornSuper Sprinkle Popcorn is the perfect treat to have for a movie or game night, for spending some time outside, or as an alternative to a traditional celebration cake. Or, you know, just another thing to spend time making and sharing during this quarantine weekend.Super Sprinkle Popcorn

Super Sprinkle Popcorn
makes about 8 cups

To clarify, jimmies are the long, cylindrical sprinkles. Nonpareils are the tiny ball-shaped sprinkles. For more information, click here.

For the Funfetti Crumbs:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons rainbow sprinkles (jimmies, not nonpareils)
6 tablespoons unsalted butter, melted and cooled slightly

Popcorn:
1 tablespoon coconut oil (or canola oil)
1/4 cup popcorn kernels

Coating:
1 cup white chocolate chips
1 teaspoon coconut oil (or canola oil)

For finishing:
3/4 cup Funfetti Crumbs
2 tablespoons rainbow sprinkles (jimmies and/or nonpareils)

Preheat oven to 300F.

Make the crumb topping. In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, and salt. Whisk in rainbow sprinkles. Add vanilla and melted butter and stir until dry ingredients are saturated and clumps form. Scatter mixture over a dry rimmed baking sheet and bake 20 minutes. It will be puffy and clumpy and soft, but will crisp as it cools. Once cool, crumble into pieces. Reserve 3/4 cup of the crumbs for finishing, and set the rest aside.

Make the popcorn. Put oil in a large heavy-bottomed pot. Add 4-5 popcorn kernels. Heat over medium heat until kernels begin to pop. Add remaining kernels and cover with lid, leaving it a little bit ajar. Jostle constantly while popcorn pops, until pops are 2-3 seconds apart. Do not burn.

Remove pot from heat and pour popcorn into a bowl. Measure popcorn to ensure there are about 6 cups. Discard unpopped kernels. Place popcorn in a medium-large mixing bowl.

Line a rimmed baking sheet with parchment. Set aside.

Make the coating. Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place white chocolate chips and oil in the bowl. Turn simmering water to low. Place the filled bowl over the water. Use a dry whisk or fork to stir constantly until the mixture is melted and smooth. Remove from heat.

Pour coating over popcorn and toss with a silicone spatula or wooden spoon. Add Funfetti crumbs (not the reserved ones) and toss. Spoon/pour/spread mixture on parchment-lined baking sheet. Scatter with reserved Funfetti crumbs and rainbow sprinkles.

To expedite hardening the coating, put the pan in the refrigerator for 15 minutes. Break popcorn into pieces and serve.

Leftovers will keep in an airtight container at room temperature for 3-4 days.
Super Sprinkle PopcornSuper Sprinkle PopcornSuper Sprinkle Popcorn

White Chocolate Pecan Cookies

White Chocolate Pecan CookiesSince we last spoke, things have only gotten weirder. What is happening? I mean, I know what’s happening, but…what. is. happening?

Well, a lot. And also very little. Like everything outside and on TV is bananas, but everything inside and away from the news is super chill. I’ve never been much for FaceTime or putting my face on video, but I’m doing more of both of those things because social distancing. I am doing less and less going outside—my kitchen is stocked and I have all my essential medications. I hope you do, too.White Chocolate Pecan CookiesOne thing that hasn’t changed at all? I’m still baking. Sure, there’s a part of me that just wants to quit everything and pout, but I think that would get boring quickly. Also, I’d run out of cookies.White Chocolate Pecan CookiesAnd speaking of cookies, I am in love with these White Chocolate Pecan beauties. They’re thick and chewy and stay that way for a whole week! Yes, a whole week! That simply doesn’t happen with most cookies.White Chocolate Pecan CookiesThis is not a flavor combination I would have thought of myself. I was clued in when a friend’s fiancé mentioned that they loved their grocery store’s white chocolate pecan cookies but didn’t love the ingredient list, and could I make them with less-questionable ingredients, please???

Yes. Yes, I could. And I did. And now, you can too.White Chocolate Pecan CookiesToasty pecans and sweet, creamy white chocolate chips are a match made in heaven, especially when folded into a buttery sugar cookie base. These cookies are rich, but not heavy, and I know from a lot of personal experience that it’s difficult to only eat one.White Chocolate Pecan CookiesI recognize that not everyone has white chocolate chips and/or pecans at home right now (this recipe is not a reason for “essential travel” to the grocery store!), so feel free to put whatever mix-ins you like in the sugar cookie base, up to 2 cups. When things get to some point of normalcy though, get yourself some bags of both and prepare to meet (and eat) the cookie combo you didn’t know you needed!

Also, if you don’t have both granulated and brown sugars, you can use all of one or the other. Oh, and should you not have baking powder, swap all the leaveners for 3/4 teaspoon baking soda. Your cookies will likely be a little darker and flatter, but they will still be cookies.White Chocolate Pecan CookiesStay safe, y’all! I’ll be back Friday with a list of things to make while you’re cooped up ❤ White Chocolate Pecan Cookies

White Chocolate Pecan Cookies
makes about 2.5 dozen cookies

1 cup pecan halves
3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup white chocolate chips + more for topping

Preheat oven to 350F. Scatter pecan halves on a dry rimmed baking sheet and roast 5-7 minutes, or until fragrant. Do not burn. Let cool completely and chop finely.

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugars. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in white chocolate chips, followed by pecans. Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep extremely well in an airtight container at room temperature for up to a week.White Chocolate Pecan CookiesWhite Chocolate Pecan CookiesWhite Chocolate Pecan Cookies

Vanilla Malt Magic Bars

Vanilla Malt Magic BarsI must have a thing for sweetened condensed milk right now—this is the third post in a row that requires cracking open a can of the good stuff.Vanilla Malt Magic BarsCan you blame me? It’s just so versatile! If you want something to be smooth, creamy, or structurally sound without a million ingredients, sweetened condensed milk is probably the ingredient you want. See exhibits A, B, and C. And these brownies. And these cookie bars. Oh, and this no-churn ice cream. This one, too.

I told you, I’m a little obsessed.Vanilla Malt Magic BarsVanilla Malt Magic BarsVanilla Malt Magic BarsSweetened Condensed Milk is probably most popular as the key ingredient in Magic Bars (aka 7 Layer Bars, aka Hello Dollies). In those, it acts as a soft, chewy filling and a vehicle for various chocolate chips, nuts, and coconut. I don’t currently have a recipe for traditional Magic Bars—rest assured, you can find a million of them online—but I have taken the basic formula and put it on a blondie and made two chocolate variations, including Chocolate Malt Magic Bars! Today, I’m taking that recipe and giving it a vanilla malt makeover 😍 Vanilla Malt Magic BarsThat’s right—Vanilla Malt Magic Bars, y’all! They’re soft and chewy with a big vanilla malt flavor and a buttery cookie crumb crust. The filling is studded with white chocolate chips and broken pieces of Golden Oreo, and the tops are ever so slightly crackly thanks to the way sweetened condensed milk caramelizes in the oven.Vanilla Malt Magic BarsThese bars require just seven ingredients and come together quickly and easily…again, because sweetened condensed milk makes things a snap.Vanilla Malt Magic BarsOh, and they stay soft and delicious for days on end because…well, you know.Vanilla Malt Magic Bars

Vanilla Malt Magic Bars
makes 1 8- or 9-inch pan, about 12-16 bars

30 vanilla sandwich cookies (like Golden Oreos), divided
6 tablespoons unsalted butter, melted, divided
1 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
2/3 cup malted milk powder
pinch of Kosher or sea salt
1/2 cup white chocolate chips

Preheat oven to 350F. Heavily grease a 9-inch square pan and line with parchment paper, leaving overhang on two sides. Grease again. Set aside.

Place 24 vanilla sandwich cookies the bowl of a food processor and process until pulverized. Add 5 tablespoons of melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk, 1 tablespoon melted butter, and vanilla. Whisk in malted milk powder and salt. Mixture will be thick and slightly grainy.

Drizzle sweetened condensed milk mixture over crust. Use a silicone spatula or the back of a spoon to carefully spread into an even layer.

Break remaining 6 vanilla sandwich cookies into pieces and scatter over sweetened condensed milk mixture, followed by white chocolate chips. Bake for 30-32 minutes, tenting pan with foil at the 10 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Leftovers will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.Vanilla Malt Magic BarsVanilla Malt Magic BarsVanilla Malt Magic Bars

Funfetti Cookies

Funfetti CookiesIt’s no secret that I love sprinkles. Like big pink puffy heart ❤ ❤ ❤ them. You’d be surprised at the amount of restraint I have to practice so that half the recipes on this site aren’t loaded with rainbow-colored spots.Funfetti CookiesI know it’s silly, but I don’t care. You can tell me all you want that rainbow sprinkles have no real flavor and are mostly just food coloring and other ingredients that I wouldn’t normally give a second glance, but I simply. don’t. care.Funfetti CookiesSprinkles make me happy. Don’t rain on my Funfetti parade.Funfetti CookiesI mean, how could anyone be anything but beaming while eating a soft, chewy sugar cookie bursting with color and studded with white chocolate chips? This batch is long gone, but just looking at the photos makes me smile 🙂 Funfetti CookiesYou know what else makes me smile? Miniature schnauzers (also all dogs ever), lemon cake, the pink heart sunglasses sticker in Instagram stories…and how easy these Funfetti Cookies are to make.

Sorry about that tangent. Won’t happen again. Today.Funfetti CookiesThis recipe starts with a buttery drop sugar cookie dough that you probably have all the ingredients for right now! #score Funfetti CookiesFunfetti CookiesYou could, of course, skip the accoutrements and bake up a batch of really delicious plain sugar cookies, but I promise the sprinkles and white chocolate chips are worth the extra trip to the grocery store. They take an already great recipe and turn it up to 11.Funfetti CookiesI don’t know about you, but I simply don’t have time or spare calories for cookies that aren’t an 11.Funfetti Cookies

Funfetti Cookies
makes about 2.5 dozen cookies

3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/4 cups granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon imitation butter extract or almond extract (optional)
1/2 cup rainbow sprinkles (jimmies,* not nonpareils)
1 1/4 cup white chocolate chips

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated sugar. Mix in eggs one at a time, followed by vanilla and optional imitation butter or almond extract, if using. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in sprinkles, followed by white chocolate chips. Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep in an airtight container at room temperature for up to a week.

Note:

I used jimmies for the sprinkles in this recipe. Nonpareils may not be substituted. For information on the differences between the two, see this post. Funfetti CookiesFunfetti CookiesFunfetti Cookies

Banana Pudding Cookies

Banana Pudding CookiesWhen I first started out as a New York nanny, I worked for a family that lived in East Harlem. I took care of their baby girl, whom I affectionately called “Zu” (a nickname which bears no likeness to her actual name), from the time she was nine months old to when she was two and a half. And, oh, we had so much fun together. We read a million books, danced to Mary Poppins on vinyl, and I introduced her to the Peanuts (because Snoopy rules). We blew bubbles in the backyard, gave fist-bumps and high-fives, wore silly hats, and made cakes.

Well, I made the cakes. She did a lot of stirring ☺️ The point is that it was the best job I’d ever had up to that point. From the time I arrived everyday to the time I left, we were two peas in a pod.

Banana Pudding CookiesBut if you have children or have ever spent an extended period with anyone else’s children, you know that no matter how much fun you are having together, there comes a point where cabin fever sets in and you’d rather do anything than be in the house for two more minutes. When this happened, I’d put her in a baby carrier and we’d go find something to do. When it was nice, we’d go to the playground. When it was gross out, we’d go to Target and buy things I didn’t need. And sometimes, on very special occasions, we’d hop over to Evelyn’s Kitchen, a treasure of a bakery in East Harlem, for a treat to share.

Banana Pudding CookiesWe always ordered the same thing, one Banana Pudding Pudgie. It’s a soft, chewy, white chocolate-studded cookie that tastes just like its namesake dessert. We’d go home and I’d cut it in quarters so she could grab them easily with her little fingers, and we’d enjoy it together before finding a new record to dance to. Those are some of my favorite memories ever. Just a simple little treat with my sweet, tiny friend.

When the time came for me to move on to a new family, I had no reason to frequent East Harlem or make trips to Evelyn’s Kitchen. This was a time when I was just getting into baking, and so I decided that I would figure out how to make Banana Pudding Pudgies at home. And it only took me fourteen months to get it right 😁😁😁 But I did, and for the last two years, whenever I get a hankering for a treat from Evelyn’s Kitchen, I save the subway fare I’d spend getting to and from East Harlem and make a batch of Banana Pudding Cookies instead.

Banana Pudding CookiesYou guys, these cookies taste exactly like banana pudding. No, seriously. They literally taste exactly like the combination of vanilla pudding, bananas, vanilla wafers, and whipped cream that we grew up with. But they’re portable and much less messy 😊

There are a million pudding-based cookie recipes out there, but this one is different. It’s not made with instant pudding mix–I’ve found it makes these cookies dry and artificial-tasting. So, ditch the mix! Instead add the three main ingredients in instant mix (cornstarch, milk powder, and granulated sugar) individually, followed by a full tablespoon of vanilla extract to round everything out and give these cookies a classic pudding flavor. Combined with mashed ripe bananas and white chocolate chips, these cookies taste–and I can’t stress this enough–exactly like banana pudding.

My Banana Pudding Cookies are not as puffy as the cookies that inspired them, but they capture their flavor perfectly. Incredibly soft and chewy with strong banana and vanilla flavors, they’re the perfect cookies to make for cookouts or picnics, or anytime you are craving banana pudding. And if you have a sweet, tiny friend to share with, all the better.

Banana Pudding Cookies Looking for more banana pudding? Check out my No-Churn Banana Pudding Ice Cream!

Banana Pudding Cookies
makes about 4 dozen cookies

2 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup non-fat dry milk powder
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 1/2 medium ripe bananas, mashed (about 1/2 cup)
1 tablespoon pure vanilla extract
1 1/4 cups white chocolate chips

In a large mixing bowl, whisk together flour, cornstarch, milk powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add light brown and granulated sugars and beat until combined. Mix in egg, followed by mashed banana and vanilla. Add dry ingredients in two installments, beating until combined. Mix in white chocolate chips.

Cover dough and chill in the refrigerator for at least two hours, or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment.

Scoop dough by the tablespoon and roll into balls. Place dough balls at least two inches apart on prepared pans. Bake 8-10 minutes, until the edges are starting to turn golden and the tops are no longer raw looking. Let cookies cool on the pans for ten minutes before removing to a rack to cool completely. Cool baking sheets to room temperature before baking any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Banana Pudding Cookies