white chocolate Archives - The Midnight Baker

Lemon Chex Mix

Judith Hannemann — Wed, 30 Dec 2020 00:00:39 +0000

Lemon chex mix is the perfect snack for lemon and white chocolate lovers.

A Different Chex Mix

I love the original Chex mix–and who doesn’t? It hits the spot for fans of savory snacks. But what about when you want something sweet?

Here’s the answer! This is sweet and lemony with a hint of tartness because of the lemon. This way, you can satisfy your sweet and savory fans!

This would be a perfect snack to serve at New Years get-togethers or for you football watching guests at Super Bowl parties.

I find this satisfies my sweet tooth and at the same time, it’s very refreshing because of the lemony flavor.

White Chocolate

I won’t lie here; white chocolate is a bit of a pain to melt as it has a tendency to seize.

Your best bet here is to use a high-quality white chocolate or white chocolate morsels. That kind of leaves out the store or generic brand. And still it can be troublesome. The microwave is not a good choice for melting it. If you have no other choice, then add a tablespoon of vegetable shortening (the plain kind) or a tablespoon of coconut oil to the chocolate. And do it in very short, 15 second bursts.

The best way to melt white chocolate is in a double boiler or in a good heat-conducting metal bowl, over hot water. Here’s a good video.

As I said, it’s sometimes a laborious process. However, it’s worth it.

Fresh Lemon Is Best

I always prefer fresh, but in this lemon chex mix, I think it’s very important.

Fresh lemon zest has the most powerful taste because the oils are fresh and very potent. When it’s dehydrated, it loses some of that quality.

Since you have to use some juice in the recipe, there’s no better than freshly squeezed.

I would advise letting this mix sit for a day before serving so the delicious lemony flavor has a chance to fully infuse.

The Recipe

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Lemon Chex Mix

Tangy lemon & white chocolate make this snack special

Prep Time10

Cook Time0

Course: Snack

Cuisine: American

Keyword: lemon chex snack mix, new years party snacks, snacks using cereal, super bowl party snacks

Servings: 10

Calories: 210kcal

Author: Judith Hannemann

Ingredients

5 cups Rice Chex
4 cups Corn Chex
1-1/2 cups white baking chips
4 teaspoons grated lemon zest
2 tablespoons lemon juice
1/4 cup butter softened
1-1/2 cups confectioners' sugar

US Customary - Metric

Instructions

Place cereals in a large bowl. In top of a double boiler or a metal bowl over hot water, melt baking chips with lemon zest and juice; stir until smooth. Stir in butter until blended.
Pour over cereal; toss to coat. Add confectioners' sugar and, if desired, coarse sugar; toss to coat. Spread onto waxed paper to cool. Store in an airtight container.

Notes

You will get the best results using premium baking chips, i.e. Nestle's or Ghiradelli
If chocolate is still too thick, add a tablespoon or 2 of vegetable shortening or coconut oil

Nutrition

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Red White & Blueberry White Chocolate Cream Dessert

Judith Hannemann — Tue, 27 Jun 2017 23:00:14 +0000

This delicious no-bake patriotic dessert is chock full of red, white and blue. Easy to make and perfect for the 4th of July.

Three Cheers For The Red White And Blue

I can’t think of a better Independence Day dessert than this one!

It has all the necessary colors–red, white and blue. Any red berries will do, and as for the blue, blueberries work nicely as do blackberries. Additionally, this is a no-bake dessert so you don’t have to turn on the oven, so there’s no heat in the kitchen!

Now, As For The White…

You pretty much have a choice of flavors for the white part of this dessert.

I chose to use a white chocolate flavored pudding mix because I love white chocolate. However, you can use cheesecake flavored pudding and good old vanilla can be used if you cannot find the other “fancier” flavors.

Chocolate…Or Not

The original recipe called for vanilla wafers.

Truth is, I’m not into vanilla wafers at all, and especially since they’ve gone from the size of a silver dollar (remember those?) down to that of a quarter. To me, they now taste very artificial, so I bypass them where I can.

Instead, I decided to use those thin chocolate wafers–the ones used to make that zebra dessert. Not only do they add some contrast to this dessert, they also taste very good.

However, they are pretty expensive at around $4 and change. If you can’t be that extravagant, then good old graham crackers will do, and they even have chocolate grahams, so problem solved and purse saved!

The Recipe

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Red White & Blueberry White Chocolate Cream Dessert

This delicious no-bake patriotic dessert is chock full of red, white and blue. Easy to make and perfect for the 4th of July.

Prep Time10

Total Time10

Course: desserts

Cuisine: American

Keyword: chocolate, easy desserts, fresh berries

Servings: 12

Calories: 260kcal

Author: Judith Hannemann

Ingredients

8 oz cream cheese softened
2 boxes 4 serving size white chocolate instant pudding (see NOTES)
2 1/2 cups milk
8 oz whipped topping
1 box Famous Chocolate Wafers see NOTES
4 1/2 cups mixed berries I used strawberries, red raspberries and blueberries

Instructions

In a large bowl, beat the cream cheese and pudding mix until smooth.
Slowly beat in the milk; beat for 1 minute.
Spread about 1/4 cup of the cream cheese mixture on the bottom of a 13 x 9-inch pan. This will keep the cookies stable.
Stir in 3 1/2 cups of the berries (the remainder is reserved for topping) into remaining cream cheese mixture.
Fold the whipped topping into the cheese/berry mixture
Place a layer of the chocolate wafers on the bottom of the pan.
Spread half of the pudding/berry mixture on top of the wafers.
Place another layer of wafers on top of the pudding/berry mixture and spread the remaining pudding/berry mixture on top.
Chill for at least 4 hours, preferably overnight.
Top with remaining berries.

Notes

Hershey is one brand of white chocolate instant pudding. You may also use cheesecake flavor or vanilla if you cannot find the other flavors.

Nabisco puts out these cookies. They are very thin wafer cookies but are getting hard to find. Grahams, Oreo Thins, or vanilla wafers may be substituted.

Nutrition

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White Chocolate Strawberry Cheesecake Parfait

Judith Hannemann — Sat, 08 Aug 2015 23:00:00 +0000

White Chocolate Strawberry Cheesecake Parfait

No one will ever guess how easy this whipped cheesecake dessert is! They’ll just ask for seconds.

Here’s another one of those easy peasy summer desserts that require no baking and little work.

But less work doesn’t mean it’s not powerfully delicious–this one is!

It’s important here to let the cream cheese get very soft. That way, it will blend nicely with the liquids and not be clumpy. Clumpy doesn’t detract from the taste, just the look, so if you get some lumps, the dessert will still work–don’t despair.

I used fresh strawberries in this one because I didn’t want the parfait to get too watery when it chilled. Frozen strawberries that are well drained on paper towels will work in a pinch, but it’s best to use fresh if you can.

I love this dessert because you get all the taste of a strawberry cheesecake with a lot less work and no oven!

If you can’t find white chocolate flavored instant pudding, you can substitute vanilla. I caution against using the cheesecake flavored one because to me, it just didn’t taste very good or much like cheesecake for that matter.

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White Chocolate Strawberry Cheesecake Parfait

No one will ever guess how easy this whipped cheesecake dessert is! They’ll just ask for seconds.

Prep Time10

Cook Time2

Total Time2 10

Course: desserts

Cuisine: American

Keyword: cheesecake parfait, strawberry cheesecake

Servings: 4

Calories: 319kcal

Author: Judith Hannemann

Ingredients

8 oz cream cheese softened
1 pkg 4 servings size white chocolate flavored instant pudding
1 cup milk
2 cups fresh chopped strawberries
4 oz 1/2 regular-sized tub whipped topping

Instructions

Beat cream cheese with an electric mixer in a large bowl.
Gradually add milk and beat until mixture is smooth. Add the pudding and beat for 1 minute.
Fold in the strawberries and whipped topping.
Place in refrigerator and chill for at least 2 hours.

Nutrition

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White Chocolate Heath Bar Crunch Dessert

Judith Hannemann — Tue, 19 Aug 2014 23:00:00 +0000

White Chocolate Heath Bar Crunch

This white chocolate Heath Bar dessert is so easy to make, only your family or guests will think you fussed.

I should call this the “power failure dessert.” Why? Because I’d just finished making it when we lost our power for about 5 hours!! I was worried it would melt because, of course, my fridge wasn’t working.

Sinfully easy

Anyway, all is well, and this dessert is spectacular! It’s also easy as can be–because anyone who knows me knows I love easy. But it also has to taste good. This does!

I’m not sure if it’s new or not, but last grocery store trip, I noticed a white chocolate flavored instant pudding–and saw possibilities if it tasted OK. If you can’t find this flavor, vanilla can be substituted without too much loss.

I’ve also had Heath bars on the brain (chocolate is never too far either). I had plenty of commercial chocolate chip cookies as I recently went on a rip with them.

Tons of crunch

I wanted to do something other than the usual graham cracker or Oreo-type crust, so having those cookies handy, I decided to at least try it. It works in this–I also add some plain Heath bar pieces to the crust.

You can serve this frozen or just chilled. Frozen it’s like ice cream; chilled it’s like a parfait. Enjoy!

Creamy!

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White Chocolate Heath Bar Crunch Dessert

This white chocolate Heath Bar dessert is so easy to make, only your family or guests will think you fussed.

Prep Time20

Total Time20

Course: desserts

Cuisine: American

Keyword: dessert bars, heath bar, white chocollate

Servings: 9

Calories: 353kcal

Author: Judith Hannemann

Ingredients

CRUST

2 cups chocolate chip cookie crumbs
1/2 cup Heath English Toffee pieces plain
3 tbs butter melted

MOUSSE

1 4-serving size white chocolate instant pudding
1 cup evaporated milk do not reconstitute
3/4 cup milk
1 8 oz extra-creamy whipped topping

TOPPING

1 8 oz extra-creamy whipped topping
3/4 cup Heath Chocolate Covered Toffee Pieces
1/2 cup chocolate ganache*
1/2 cup caramel sauce

GANACHE

1/2 cup dark chocolate chips
2-3 tbsp heavy cream

Instructions

*Hot fudge ice cream sauce may be substituted. Microwave for about 10 seconds on HI so it's a drizzling consistency. Do the same for the caramel sauce.
Lightly spray a 9x9-inch pan.
Process cookies in a food processor to make fine crumbs. Stir in the plain toffee pieces. Add the melted butter and stir until all crumbs are coated. Press into prepared pan.
Prepare pudding by adding milks to a medium bowl. Add pudding mix and whisk for 1-2 minutes. Let stand for 5 minutes. Fold in the entire tub of whipped topping and pour on top of crumbs. Top with desired amount of whipped topping. Refrigerate or freeze for at least 4 hours.
To make ganache, microwave the chocolate chips and the cream for 20 seconds. Remove and stir well. Start with the lesser amount of cream. Add additional if ganache appears to thick to drizzle.
Sprinkle with chocolate covered toffee pieces. Drizzle with the ganache and caramel sauce.

Nutrition

White Chocolate Heath Bar Crunch

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Black and White Pretzel Mix

Judith Hannemann — Sat, 27 Apr 2013 23:00:00 +0000

Black and White Pretzel Mix

A bag of mini pretzels, some white chocolate, some dark chocolate and a microwave. What can be easier?

This is a KINDA healthy snack mix. It doesn’t overdo the chocolates, pretzels are really a better choice than chips and dark chocolate is pretty healthy so they say.

OK, I’m a nut for white chocolate, and I think this tastes better with it. But that’s just my opinion so try both flavors!!

For this you will need REAL white chocolate if that’s what you choose to use. It must contain cocoa butter to melt and drizzle correctly. White baking morsels don’t, and I don’t think those disks that Wilton puts out do either, but I did read the package and it says that it melts and drizzles nicely, but there will be a caveat here with it and I do recommend using the real deal.

Baker’s® Premium White contains the cocoa butter and so does the Ghiardelli® *BAR*.

Microwaving the white chocolate at 30 second intervals is the way to go. It will not look like it’s melting, so you do have to stir. I didn’t make too much mix, and used 2 squares. It melted nicely to the right consistency in a total of 1 minute, 10 seconds.

As to the regular semi-sweet chocolate, use the same microwave times and remember, do not get a speck of water in either, or the chocolate will seize. You can correct that somewhat by adding vegetable shortening (Crisco, for example) by the teaspoon until it’s smooth again, but it just won’t be the “same” so best advice I can give is, be patient, and do it slowly!!!

I used butter-flavored “waffle” pretzels and mini unsalted twists here. A new-wave flavor combo recently has been salt and dark chocolate, so by all means, use a salted variety if you like that.

FYI the little nonpareils are a pain YOU-KNOW-WHERE rolling around all over the place, but they do look pretty. But since they add no flavor and are only a decoration, leave them out if you’re making this as a snack for a family movie nite or something.

I used 1/2 a bag of each variety pretzel here, and use any amount you wish and as much chocolate as you wish. My instructions are a guide from what I did.

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Black and White Pretzel Mix

A bag of mini pretzels, some white chocolate, some dark chocolate and a microwave. What can be easier?

Prep Time10

Total Time10

Course: candy

Cuisine: American

Keyword: dark chocolate, Pretzel Mix, white chocollate

Servings: 8

Calories: 194kcal

Author: Judith Hannemann

Ingredients

4 cups mini pretzels shape your choice
2 squares white chocolate see above regarding white chocolate
2 squares semi-sweet chocolate
colored decors optional

Instructions

Line a work surface with either baking parchment or wax paper.
Lay pretzels on parchment/wax paper with a small space between each pretzel.
Melt chocolates in separate microwave-proof bowls, according to melting directions on each package, usually this is 30 seconds for each square plus 10 seconds for each additional square.
Drizzle chocolate(s) over pretzels either with a spoon or a pastry bag fitted with a small round tip. You can also use a plastic sandwich bag in place of the pastry bag and just cut a teeny bit off one corner.
Sprinkle with decors if using. Let set. This will take about 2 hrs OR refrigerate for about 15 minutes.

Nutrition

Black and White Pretzel Mix

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Valentine’s Day Cakelettes

Judith Hannemann — Sun, 10 Feb 2013 05:00:00 +0000

Valentine’s Day Cakelettes

Just in time for Valentine’s Day.

The special thing about these heart-shaped cakelettes is not the cake–that’s just a boxed Devil’s Food mix. What’s special about these is the glaze; an absolutely orgasmic chocolate raspberry ganache. This adds a hint of tartness to the sweet making these the perfect tea-time snack.

The final touch is a drizzle of white chocolate…but be warned. White chocolate melted is DIFFICULT to work with. If you buy Lindt or Tobler, these contain cocoa butter and will melt nicely. I don’t usually have those, but I do have white chocolate chips, which don’t contain cocoa butter. I add about 1 tsp of Crisco to about a cup of white chips and melt in 30-second stages in the microwave, stirring after each 30 seconds. This won’t drizzle from a spoon so I use a sandwich bag with a teenie portion of the corner cut off. You must keep an eye though–it will clog because the white chocolate will lump up. Just clear the lump by pinching the corner of the bag to release the solidified lump and you can start in again. Of course, you CAN leave out this step; it’d be much easier. It’s really only for decoration. If you’re brave, then go ahead! I did read somewhere that if you have a bit of drizzing to do, then use a squeeze bottle. What was shown looked like an old-time plastic ketchup bottle. That probably would work well and a set of mustard & ketchup bottles are cheap enough. Every dollar store I’ve ever been in has had them.

Valentine’s Day Cakelettes

1 box Devils Food cake mix
(all ingredients called for on the box)
Chocolate Raspberry Ganache:
1/3 cup heavy cream
1 cup semi-sweet chocolate morsels
2 tbs unsalted butter
1/4 cup seedless raspberry preserves
White Chocolate Drizzle:
1 cup white chocolate morsels
1 tsp vegetable shortening
(and you may need more shortening, but add it in 1/4 tsp amts)

Preheat oven to 350 degrees (or 325 degrees if using a dark or coated pan).

Line the bottom of a 15 x 10 x 1-inch jelly roll pan with baker’s parchment. Mix cake according to box directions. Spread in prepared pan.

Bake cake 20-25 minutes, turning pan halfway through the baking time. Cake is done when center springs back or toothpick inserted in center comes out clean.

Cool on rack 10 minutes. Release cake on rack and carefully remove parchment. DO NOT INVERT. The bottom will be the top! Cool completely.

When cool, use heart-shaped cookie cutter (about 2-inches at widest part) and cut out heart-shaped portions of cake. Place portions on a rack set in a large cookie sheet or jelly roll pan.

Prepare ganache by heating cream to a simmer. Remove from heat and add remaining ganache ingredients. Let sit for 2 minutes. With wire whisk, beat ganache until smooth.

Using a small ladle or very large spoon, coat each cakelette with ganache. Ganache that has dripped into the pan beneath may be scraped up and reheated and used for additional glazing. Let ganache set. This will take about 4 hrs.

Melt white chocolate and shortening. Stir until completely smooth. Using a plastic sandwich bag or the squeeze bottle mentioned above, pipe thin lines of white chocolate diagonally across hearts. Let set.

Makes about 36

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