mmmmm, mondays: white chocolate, raspberry muffins

at this point, you can pretty much host a fantastic brunch with all of the breakfast recipes we've had lately. here is one of my newest favorites. i'm a sucker for raspberries and i will take white chocolate over dark chocolate any day of the week. these muffins don't fall into the "healthy" category...but they are pretty delicious. make them for a special occasion and enjoy a few yourself. you can get on the treadmill tomorrow.

white chocolate, raspberry muffins

3/4 cup butter, melted

1 1/2 cup sugar

3 eggs

3 cups milk

3 teaspoons vanilla extract

3 tablespoons baking powder

6 cups flour

2 bags of white chocolate chips

3 cups fresh raspberries (washed and patted dry)


preheat the oven to 400 degrees. spray three-12 count muffin pans with non-stick spray (i use canola oil spray and my pans from surlatable.)

Chicago Metallic Commercial II Standard Muffin Pan (Google Affiliate Ad)

using and electric mixer, cream the butter and sugar until it is smooth. add the eggs, milk and vanilla and blend on a low speed. add the baking powder and chocolate and mix on low speed until incorporated. add white chocolate chips and blend on low to combine. pour in raspberries and fold in using a spoon or spatula. fill each muffin tin 3/4 full. dust lightly with sugar. bake 20 minutes or until an inserted knife is clean. enjoy! makes 3 dozen muffins (cut recipe unless you are feeding the masses!)

mmmmm, mondays: white chocolate peppermint bark

white chocolate peppermint bark
i grew up in a house where both my mother and sister were allergic to chocolate (worst allergy ever, in my opinion). apparently, white chocolate is not the same (it doesn't contain the actual cocoa, that is the culprit) so it was a free-for-all in our home. this white chocolate peppermint bark recipe i can't take credit for.....it is from the fabulous paula dean (as are most things of greatness). it would have been a huge hit in my childhood home. looking for something to do with all of those candy canes that have been collecting? this is it. try it. you will love it. enjoy!


ingredients
crushed candy canes, to yield 1 cup
2 pounds white chocolate
peppermint flavorings, optional


directions
place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

melt the chocolate in a double boiler. 


combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.)

pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. 


remove from cookie sheet and break into pieces (like peanut brittle.)