Posts Tagged ‘white chocolate’


Strawberry Delights

February 6, 2012

What they really should be called is Chocolate Covered Cheesecake Filled Strawberries. But that is wayyyyyy too long for a name.

If you make these, you will be delighted. And so will anyone you feed them too. (That is if you want to share. If you don’t, I don’t blame you at all.)

I think these little guys would be perfect for Valentine’s Day. They’re easy to make, perfectly sweet and yummy!

We had these for dessert last week, and as soon as the Baby saw them she cried and whined until I gave her one… ahem, or three. Needless to say, I think I’ll have to make these again soon or I won’t hear the end of the whining (and boy, can that Baby whine!).

I also just wanted to say that if you do make these, make sure you make alot. They will go like hot cakes, and you’ll be left wanting more. Seriously.

Strawberry Delights (Chocolate Covered Cheesecake Filled Strawberries)

recipe inspired from The Sweets Life


  • 1 lb. fresh strawberries
  • 4 oz. cream cheese, softened
  • 2 T powdered sugar
  • 1/2 tsp. vanilla extract
  • chocolate, melted (I used white chocolate chips and milk chocolate chips)
  • sprinkles, for garnish


  1. Wash your strawberries, cut the tops off and use a paring knife to cut out the middle. Set aside on a paper plate lined with paper towels.
  2. In a small bowl, cream your cream cheese, sugar and vanilla extract together until all mixed together. Put cream cheese mixture in a piping bag or a small ziploc bag with the corner snipped off. (In the original recipe she doubled her cream cheese, powdered sugar and vanilla extract. The holes in my strawberries weren’t that big, so I halved it. Do what you think is best.)
  3. Fill strawberries with cream cheese mixture.
  4. Dip the tops of your cheesecake filled strawberries in your chocolate. Set on wax paper until chocolate is set and dry. Keep in refrigerator until ready to eat.
  5. Enjoy!

— the Jilb


Crunchy Frostbite Cookies

December 20, 2011

I promise I’m almost done sharing cookies. Tis’ the season though, right? I have a feeling after this crazy, yet fun week is over I’ll be eating salads for a month, and you won’t see any posts from me that have to do with cookies, candy or cupcakes. (Yeah, right.)


So, I found these yummy cookies while browsing Pinterest. They are super easy to make and super yummy. I love that they use oatmeal and cornflakes (I used Frosted Flakes). It’s nice to do something a little different. Then you dip these babies in white chocolate, and you’re good to go.


Crunchy Frostbite Cookies

recipe from Plain Chicken


  • 2 cups all-purpose flour
  • 2 tsps. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup shortening
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 & 1/2 cups uncooked oatmeal
  • 1 & 1/2 cups cornflakes cereal (or Frosted Flakes like I used)
  • 8 ounces almond bark
  • 1 T shortening


  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper, and set aside.
  2. Stir flour, baking soda, baking powder, and salt in a bowl until well-blended.
  3. Beat 1 cup of shortening at medium speed using an electric mixer until creamy. Add sugars and beat well. Then add eggs, and beat some more. Then add vanilla extract. Add in flour mixture and mix until well-blended. Add in your uncooked oatmeal and cereal, and stir until blended.
  4. Drop dough by tablespoons, 2 inches apart, onto lined baking sheets, flatten slightly. Bake 12-14 minutes. Cool slightly on baking sheets, and then move to wire racks to cool completely.
  5. Once cookies are cooled melt your almond bark and shortening in a medium bowl that’s microwave-safe at high for 1 minute or until chocolate melts.
  6. Dip flat bottom of each cookie into the chocolate, letting any excess fall off.  Place cookies, dipped side up on wax paper and let stand until chocolate hardens.
  7. Enjoy!


— the Jilb


White Chocolate Ginger Cookies

September 27, 2011

These ginger cookies have a delicious white chocolate drizzle. If you like ginger cookies, give these soft white chocolate ginger cookies a try. They are soft, moist, yummy, and full of white chocolatey goodness.

Here they are before the white chocolate (they are awesome just like this, if you prefer chocolate-free!):


And here they are after the chocolate drizzle:


Soft White Chocolate Ginger Cookies

recipe adapted from Barbara Heinze at


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cup flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • additional sugar
  • 1 cup white chocolate chips


  1. In a mixing bowl, cream butter and sugar. Add egg and molasses and mix until combined.
  2. In a separate bowl, mix flour, ginger, baking soda, cinnamon, cloves, and salt together. Gradually add into butter mixture.
  3. Refrigerate for 30 minutes.
  4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  5. Roll dough into 1-1/2 inch balls, and roll in sugar. Place cookies 2 inches apart on the lined baking sheet. Bake for approximately 10 minutes or until lightly browned. Allow to cool.
  6. Once cookies are cooled, melt your chocolate chips. Then scoop chocolate into zip top baggy, and cut off corner of bag. Drizzle chocolate on cookies, and let cookies rest an hour or so, until chocolate is set.
  7. Enjoy!

— the Jilb