white chocolate raspberry prosecco truffles

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What do you do when you end up not only with about five pounds of white chocolate (when you only needed about half a pound and also find white chocolate to be little better than eating crayons) but also with bottles of prosecco (when you don’t really drink, and if you did, prosecco would be one of the last things you’d reach for)?

callebaut

Too much white chocolate! And I was wrong. It wasn’t only 5 pounds but 5.5! Fuck! Incidentally I still have quite a lot of these and will make another batch of everyone’s favorite white chocolate macadamia cookies soon, even though my baking days are over… but as white chocolate goes, these are amazing. Thanks, Callebaut quality

You make white chocolate raspberry prosecco truffles. I saw a recipe online at the same time I was 1. stuck with these extraneous, and let’s face it, almost inappropriate amounts of ingredients, and 2. happened to be in a candy-making frenzy for handing over some homemade gifts to neighbors and people who stopped by in the post-holiday period.

So how did we get from there (see the oversized bag of white chocolate) to here (see below)? You can click the link above or follow the recipe below.

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White chocolate raspberry prosecco truffles
1 cup raspberries
2 tablespoons sugar
1/2 cup prosecco
red food coloring

2 cups white chocolate (for truffles)
2 cups white chocolate (for dipping/coating)

edible gold glitter

Mix in saucepan on medium, cook 3-4 minutes. Reduce to low. Add ½ cup prosecco. Simmer 2 minutes. Strain to remove seeds. Return to pan, add one drop red food color. Cook 10 minutes ( you should end up with about 1/2 cup of liquid).

Put 2 cups white chocolate chips in a bowl. Pour the cooked raspberry prosecco mixture over the chips. Let this sit 2 minutes, and then whisk until smooth.

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Put in freezer for an hour or two.

Remove from freezer and work quickly make 1 tablespoon-sized balls from the frozen mixture. Place balls on a parchment-lined baking sheet and freeze again, at least an hour.

When nearly ready to finish, melt 2 cups of white chocolate chips in a double boiler or microwave.

Using a toothpick, lift each frozen prosecco ball and dip in white chocolate and place on a wax paper lined baking sheet. Freeze 30 minutes.

Re-melt chocolate and put in piping bag. Remove toothpicks gently – 3 at a time, drizzle white choc over – and top each with edible gold glitter.

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One of them cracked open and this is how it looked inside (somehow I think it could be less grey-lavender colored but my luck with red food coloring is lacking.

I can’t tell you how these taste, though, because I sure as hell wasn’t going to eat blobs of white chocolate and prosecco-tinged raspberry goo!

Just like heaven: Lemon raspberry bars

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I have written about lemon bars before – and have baked lemon bars since childhood. My mom had a recipe, and I just followed it. As I have written before, it was one of the easiest things one could bake and have it come out impressively. People loved them. But after I had a mishap baking them in Iceland (simply never was able to make them turn out right again), these fell off the list of popular baked goods. I have made them once or twice since living in Sweden but never really felt the happiness and ease about them that I once felt. That original mom-approved recipe had served me well but I recently decided that it had its day. I recognized that the recipe, though nice, just did not produce enough lemony gooey goodness. The lemon was not thick enough to be really … luscious. It sort of seeped into the shortbread crust, and while it still had a nice result, it was not like the lemon curd-ish/lemon meringue pie-like filling one might dream of when grabbing a slab of lemon bar.

ooey gooey lemon raspberry bars

ooey gooey lemon raspberry bars

I also wanted to incorporate a bit of fresh raspberry to please the palate of a raspberry-loving colleague. With the new recipe led to nothing but overflowing, glowing praise. “This tastes just like heaven”. New recipe, fresh start.

lemon raspberry bars - just like heaven

lemon raspberry bars – just like heaven

Lemon raspberry bar recipe
Crust
Preheat oven to 175C
1 cup butter
1/2 cup sugar
2 cups flour
1 teaspoon lemon zest
Mix all ingredients and press evenly into a rectangular (approximately 9×13 glass pan). Bake 15 to 20 minutes. Cool about 30 minutes before adding the topping and baking again.

Raspberry puree
2 tablespoons sugar
1/4 cup lemon juice
2 teaspoons cornstarch
1 cup fresh raspberries
Mix sugar, cornstarch and lemon juice in a saucepan and whisk together. Add raspberries. Cook all over medium heat and whisk constantly until the puree becomes thicker and raspberries start to break down. Strain the mixture and let the strained mix cool. Set aside.

Lemon filling
7 eggs
3 cups sugar
2 tablespoons lemon zest
1 cup fresh lemon juice
1 cup flour
Whisk eggs, sugar, zest and flour together. Gradually add in the lemon juice. Whisk until just combined. Pour over the warm crust. Once settled, add raspberry puree by the tablespoon around the top of the lemon. Swirl the raspberry by using a toothpick along the surface to create swirl. Move pan carefully to oven. Bake 30 minutes. Cool to room temperature and then cut into squares.

Enjoy!

Disappearing returns: Raspberry-oat bar cookies

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Among the easiest cookies you can possibly make, raspberry-oat bars are also versatile (just substitute raspberry jam for some other jam or dulce de leche or whatever you want. They are pretty good with cherry!). I make these bar cookies all the time.

The funny thing is that I used too much jam this time so some of the middle bars got sticky and gooey – not the nice crispish crust these bar cookies should have. But it didn’t matter. These were still among the first cookies gone during the recent big bake to end 2013.

Definitely one of the easiest things anyone can make on their own.

Already depleted plate of raspberry-oat-bar cookies

Already depleted plate of raspberry-oat-bar cookies

Raspberry-oar bars
3/4 cup raspberry jam (I am not sure I measured this. I simply bought a jar of raspberry jam, strained the seeds out and used everything that was left)
3/4 cup butter
1 cup brown sugar
1 1/4 cups flour
1 1/4 cups oats

Preheat oven to 325F.

Cream butter and brown sugar. Add flour; mix. Add oats, and stir to combine. Spread 2/3 of this mixture in a 9×12 rectangular pan, and press it firmly down with fingers.

Spread the jam on top but do not let the jam touch the sides of the pan. Sprinkle the rest of flour-oat mix over the top.

Bake 35-40 minutes. Cut into small bars. Or big bars, if you prefer.

Raspberry-oat bars

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Among the easiest cookies a person can ever make: raspberry-oat bars, also known as “matrimonial bars”. Anyone can make these; they are absolutely not difficult. Few ingredients, very simple instructions. Very hard to go wrong. You can also substitute a different flavor of jam if you would like. I think raspberry happens to fit here very well, but many people enjoy date or fig as an alternative. I have used both in the past as well as once trying a caramel/milk jam/dulce de leche filling.

Raspberry-oat bar cookies
3/4 cup raspberry jam (I am not sure I measured this. I simply bought a jar of raspberry jam, strained the seeds out and used everything that was left)
3/4 cup butter
1 cup brown sugar
1 1/4 cups flour
1 1/4 cups oats

Preheat oven to 325F.
Cream butter and brown sugar. Add flour; mix. Add oats, and stir to combine.
Spread 2/3 of this mixture in a 9×12 rectangular pan, and press it firmly down with fingers.
Spread the jam on top but do not let the jam touch the sides of the pan.
Sprinkle the rest of flour-oat mix over the top.
Bake 35-40 minutes. Cut into bars.

In the office…