Combine flour, baking soda and salt in small bowl.
In large bowl beat together butter, granulated and brown sugars until creamy.
Beat in egg.
Gradually beat in flour mixture.
Stir in white chocolate chip and nuts.
Drop by tsp. onto ungreased cookie sheet and bake at 350 for 8-10 minutes.
sour cream and 5 oz white chocolate in a medium saucepan on
(9X2-inch) round cake pans with nonstick cooking spray
Preheat oven to 300\u00b0F. Lightly grease and line a 7 x 11 inch rimmed baking pan with parchment paper. Cream butter and sugar. Add vanilla. Add eggs, 1 at a time, beating well after each addition. Fold in dark chocolate, ground almonds, flour and milk. Transfer to prepared pan and sprinkle with slivered almonds. Bake for 25-30 mins, or until a skewer inserted in the center comes out clean. Let cool completely in pan.
Use a fork to drizzle melted white chocolate over cake, if using. Set aside to harden. Cut into squares to serve.
cm square cake pan and line with paper.
Place chocolate, butter
utter and flour two 8\" cake pans.
In a bowl
omes out clean.
Put cake directly into the freezer from
nch cake pan with parchment paper. Gently heat 1/4 lb chocolate
deep, 7 inch square cake pan with oil. Prepare jello
b>cake pan and line bottom with parchment paper.
Place the chocolate
an with foil. Melt the white chocolate with the coconut cream over
WHITE CAKE: Prepare three cake layers in three pans using
ell.
Stir in your chocolate chips. Form the dough into
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans with cooking spray.
Combine strawberry cake mix, white chocolate chips, sour cream, vegetable oil, eggs, water, and pudding mix in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Divide batter between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set pans on a wire rack and cool for 15 minutes.
Preheat oven to 350\u00b0F
Cream together white and brown sugar, margarine, vanilla and almond extracts.
Beat in egg.
Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
Stir in dried cranberries, almonds and white chocolate chips.
Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
Remove to cooling rack.
Freeze really well.
Preheat oven to 350\u00b0.
Combine flour, baking soda and salt in medium bowl.
Beat butter and sugars in large mixer bowl at medium speed until light and fluffy.
Add eggs, one at a time, beating well after each.
Beat in vanilla.
Beat in dry ingredients.
Stir in white chocolate, nuts and raisins.
Drop by rounded teaspoons onto cookie sheets.
Bake 8 to 10 minutes until pale golden.
Cool on wire rack.
Makes 6 dozen.
ith paper liners.
Beat cake mix, water, oil, and egg
Combine chocolate and water in top of
Preheat oven to 375\u00b0.
Generously grease and flour 3 (9-inch) round cake pans.
Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
Cool. Beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar.
Continue beating until shiny, stiff peaks form.
Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
Stir in melted white chocolate.
Grease a 20cm square cake in and line base and sides with baking paper.
Preheat oven to moderately slow (160 degrees celcius).
Melt butter and dark chocolate on stove over a low heat until melted.
Mix brown sugar, cocoa and vanilla in a bowl.
Add chocolate mixture and mix until combined.
Mix in eggs.
Stir in sifted flour and white chocolate chips.
Pour into cake tin and bake for around 40-50 minutes.
Brownies are ready when crumbs form on the skewer.