White Chocolate Snickerdoodle Cookies {THIS WEEK'S CRAVINGS LINKY PARTY #101}

THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipe (or food related craft items) and hop around to visit all the great recipes.

Cookies are hardly ever store bought around here (maybe with the exception of Oreo's for the little boy). I am always finding new cookie recipes to make (I freeze whatever is not eaten the first day) and therefore we have fresh homemade cookies almost year-round. This was another one of those recipes, found online and couldn't resist.

White Chocolate Snickerdoodle Cookies

recipe found at Averie Cooks

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp baking soda

1-1/4 cups flour

1/2 cup white chocolate chips

Plus: 1 tbsp cinnamon & 1/4 c white sugar, mixed in a small bowl for dipping/rolling the dough (to retain a true “sugar cookie” rather than snickerdoodle, omit the cinnamon and just roll in sugar)

Preheat oven to 350. Cream together in a mixer the softened butter and sugars until very smooth and fluffy. Add the egg and vanilla extract and beat until well combined. Stir in the cinnamon, baking soda, and flour and mix until just combined. Do not overmix.

Stir in the white chocolate chips and place the whole mixing bowl into the freezer for about 10 minutes so that it chills a bit. You can also chill the dough for an hour or longer in the refrigerator.

While the dough is chilling, prepare the cinnamon sugar mixture for rolling.

After approximately 10 minutes, remove the chilled dough from the freezer and form 1 inch balls. I use a cookie scoop and it's awesome for any kind of cookie dough. Roll the balls through the cinnamon sugar mixture and place on prepared cookie sheet (sprayed with cooking spray).

Bake for 8 to 10 minutes or until just barely set. Allow the cookies to cool, well, on the cookie sheets before attempting to remove them.

THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipes (or food related craft items) and hop around to visit all the great recipes.

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. We are no longer sticking with ONE theme, so just link up any of your favorite recipes. 

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Your hostess for this linky arty are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter.

THE LINKY PARTY is opened ALL Week, come back and link up as many times as you wish, we can't wait to see all your fun and new recipes you made this week!

White Chocolate Cupcake with White Chocolate Filling {TWC Linky Party #93 - CUPCAKES GALORE}

This is a very heavy and thick cupcake, but if you like heavy and you like thick then this is the cupcake for you! My step-son LOVES white chocolate and for his birthday we flew him to Las Vegas from Texas and we drove from California to Las Vegas to meet him. We had a wonderful 21st Birthday Celebration. Of course I brought some of his favorite treats (Peanut Butter Krispies) and then I tried these new recipe to make and bring with me (I even sampled one in the car before we arrived, I couldn't help myself).

My hubby and I on our 5 hour drive to Vegas, and I just had to sample (and photograph the cupcake), in the car before we arrived. (below) My step-son and I enjoying Las Vegas life on his 21st birthday.

White Chocolate Cupcake with White Chocolate Filling
adapted by me - recipe from Pampered Chef

3/4 cups cake flour
2 tsp baking powder
2/3 cup whole milk
1/2 tsp vanilla
4 egg whites, room temperature
6 tbsp butter, softened
1/2 cup sugar
1/4 cup sour cream
12 white chocolate dove candy pieces, unwrapped

6 oz white chocolate, chopped
1 pkg (8oz) cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
2 cups powered sugar

Preheat oven to 325. Place paper liners in cupcake pan. Whisk flour and baking powder in a small bowl. Combine milk and vanilla in another small bowl. Beat eggs separately on high speed of an electric mixer until stiff peak form. Then in your large mixing bowl beat butter and sugar on medium speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture, mix until smooth. Whisk in 1/3 of the egg whites and then fold in the remaining egg whites. With a large ice cream scoop divide the batter among the liners.

Bake 17-20 minutes or until toothpick comes out clean. Remove pan from oven and put on cooling rack. Immediately press one white chocolate truffle candy into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature.

Meanwhile, for frosting, melt white chocolate in microwave, stirring every 30 seconds. Let stand until slightly cooled. Combine melted chocolate, cream cheese, butter and vanilla until well blended. Slowly add powdered sugar; beat well.

This week's theme is: CUPCAKES GALORE

Please only link recipes with our theme!

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

August 13 - Summer Grilling BBQ & Vegetables

August 20 - LEMONADE (anything) Desserts, Drinks & More

August 27 - Bananas Galore (anything and everything banana)

September 3 - Chicken Recipes (anything chicken)

Your hostess for this party are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. 

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week's theme is: CUPCAKES GALORE
Please only link recipes with our them!

Chocolate Chip Cookie Bark

This bark was SO GOOD, like super duper delish. (A little secret, I don't like bark)! I don't know why, I make it and make it over and over again and it's just not my favorite. BUT, this bark WOW-WOW-WOW! I love it, love it. It's so good, I think the combo of white chocolate and milk chocolate is a good thing and the crunch of the chocolate chips and cookies, YUM! Okay, so for now on. I will be making this bark... over and over again!

Chocolate Chip Cookie Bark
adapted by me, original recipe found at Cookies and Cups

1 lb milk chocolate melting chocolate
1 lb white chocolate melting chips
2 cups chopped Homemade Chocolate Chip Cookies
2 or more tbsp mini chocolate chips

Melt the milk chocolate in the microwave for 40 second intervals to make sure that it's melted and does not burn. Line a baking sheet with parchment paper. Pour melted milk chocolate onto prepared pan and spread. Let set at rom temperature. It's best not to put this into the freezer as the chocolate tends to not stick together as well and when you break up the bark the white and milk chocolate will separate. Just let it sit out, on a warm day it should set in les then an hour. If you must do this quicker, then put into the refrigerator for like 20 minutes, NOT the freezer.

While you wait for the chocolate to set, coarselt chop the chocolate chip cookies. I like using homemade cookies, but if you must, store bought cookies will work too.

When ready, melt the white chocolate in the microwave. When the white chocolate is fully melted pour the white over the milk chocolate and spread evenly. Immediately sprinkle your chopped cookies over the white chocolate and the sprinkle with mini chocolate chips.

Let set-up to room temperature, this will give you the best results. When fully harden break into pieces and it's ready to eat.

THIS WEEK'S CRAVINGS #73 (CHOCOLATE... CHOCOLATE... and MORE CHOCOLATE) and Chocolate Wasted Cake

THIS WEEK'S CRAVINGS Linky Party #73

(Chocolate... Chocolate... and more Chocolate)

Chocolate Wasted Cake

Yep, I made it! And it was TO-DIE-FOR! Delicious in every way!

After our Chocolate Cake Challenge in February, I new that there were a handful of new chocolate cakes that I must add to my list and this was one of them, the Chocolate Wasted Cake. I was having a Baby Shower for my sister-in-law and she was begging for my Whopper Cake, the shower was ALL PINK and I was already making some delicious cupcakes, so I decided to make her this Chocolate Wasted Cake (but with my Whopper Cake recipe that we love) and instead of serving it at the shower I wrapped it up with a big pink bow so she could take it home and enjoy it all to herself.

One of the questions we asked her was "What do you crave the most while being pregnant" and her answer "CHOCOLATE", so what better way to indulge then with a Chocolate Wasted Cake.

Chocolate Wasted Cake
idea found at Somewhere in the Middle; original idea from Art of Dessert

Here is the Whopper Cake

cake recipe from Kevin and Amanda Blog

1 box Devil Food Cake Mix
1 pkg instant chocolate pudding mix (larger box)
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Preheat oven to 350. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (normally 2 round cake pans, so you can frost the middle). For cooking time use the back of the box directions and maybe add about 10 minutes. Use the toothpick method.

Chocolate Almond Buttercream Frosting
frosting found at Savory Sweet Life

1 cup unsalted butter (softened, not melted)
3-1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 tsp salt
1 tsp almond extract
4 tbsp heavy whipping cream

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Sift 3 cups of powdered sugar and cocoa into a mixing bowl. Turn your mixer on the lowest speed, add in the sift ingredients until it is absorbed by the butter. Increase mixer speed to medium and add almond extract, salt, and heavy cream; beat for 3 minutes.

To decorate the Chocolate Wasted Cake: You will need several pieces of your favorite candy bars, a bag of milk chocolate chips and some melting chocolate.

We used Snickers, Whoppers, Kit Kats, Milky Way and more. Cut them all into bite size pieces. Immediately after you frost the cake and have it stacked, you can grab a handful of chocolate chips and literally smash them into the sides of the cake and work your way around the entire cake. This takes time and lots of them fall off, just pick up and do again and again until all the sides are covered.

Then start to place all of the bite size pieces of chocolate candy onto the top of the cake covering it completely as much or as little as you wish, remember you want to get "CHOCOLATE WASTED" while eating this cake. After all chocolate pieces are placed then the last step is to melt the chocolate in a microwave bowl, and start to drizzle this melted chocolate all over the top of the cake. You can use a spoon around the sides, to help get the drizzle effect all the way around.
 

EAT & ENJOY getting CHOCOLATE WASTED!

This week's theme is: CHOCOLATE... CHOCOLATE... AND MORE CHOCOLATE

Please only link recipes with our theme!

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

Please Grab Our Button!!!

<a href=" http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS" target="_blank "><img src="http://i1112.photobucket.com/albums/k498/Hudgens6/Buttons/ThisWeeksCravingsButton.jpg" /></a>

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

March 26 - Freezer Meals (fix and freeze for later)

April 2 - Easter Cookies & Treats

April 9 - Show Us Your ULTIMATE SANDWICH

April 16 - Copycat Recipes

Your hostess for this party are: Tina from MOMS CRAZY COOKING, Angela from Big Bear's Wife, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. 

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: CHOCOLATE... CHOCOLATE... AND MORE CHOCOLATE
Please only link recipes with our theme!

This week's theme is: CHOCOLATE... CHOCOLATE... AND MORE CHOCOLATE
Please only link recipes with our theme!

THIS WEEK'S CRAVINGS #55 (PUMPKIN) and Pumpkin Pie White Chocolate Cups

THIS WEEK'S CRAVINGS Linky Party

YOUR BEST PUMPKIN-FLAVOR RECIPES

Pumpkin Pie White Chocolate Cups

Pumpkin is one of my newest favorite foods. I cooked with it alot last year and this year I am even trying fresh pumpkin in many things. See here for my Fresh Pumpkin recipe. This recipe is for pumpkin and white chocolate, and I love them both.

I found these cute little Pumpkin White Chocolate Cups on Pinterest (my new favorite hobby). I can not tell you guys enough how WONDERFUL Pinterest is... It's like looking at hundreds of blogs all at the same time. This is my number one search site for ANY recipe, it's also the last thing I do every night as I lay in bed! Call me CRAZY... but I do NOT watch TV and I HATE to read, so as I crawl into bed, I get ready to plug in my iphone (my favorite phone so far), I click on over to my Pinterest app and see what's been posted so far that day, I pin a few things and then off to bed.

These little white chocolate cups of goodness are so sweet and so scrumptious. They do taste like a little piece of Pumpkin Pie, but then you add the white chocolate to it (which is my number one favorite chocolate ever), it's like WOW goodness all wrapped into one.

Pumpkin Pie White Chocolate Cups
found on Healthy Food for a Living

1 lb of Melting White Chocolate (we buy at the local cake store)
10-20 mini aluminum/tin foil muffin liners (I used paper but aluminum is better)
2 oz neufchatel cream cheese, at room temperature
1/4 cup pumpkin puree (we used our fresh pumpkin puree)
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/4 cup powdered sugar
1 cup finely ground cinnamon graham cracker crumbs (a food processor works best)

Melt about 1/2 of the chocolate in a glass bowl in the microwave. Using a small spoon, “paint” the melted chocolate all over the insides of mini tin foil muffin liners. The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact. Just make sure you paint on the way to the top of the liners, so that you can easily connect the top chocolate with the bottom (you'll see in a minute). You will not use all of the melted chocolate in this step.

Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes.

In a medium bowl blend together with electric mixer the cream cheese, pumpkin, pumpkin spice and vanilla until smooth. Add in the powdered sugar and beat until smooth. Stir in graham cracker crumbs and continue mixing.

Using a mini ice cream scoop or a small spoon, evenly divide the pumpkin mixture between the hardened chocolate cups. Smooth the top to create an even surface.

Now take the rest of the chocolate that you didn't use and the other 1/2 of the bag of chocolate and re-melt. Evenly divide the remaining melted chocolate amongst the filled cups, smoothing the tops and making sure that this top layer of chocolate reaches all the way to the edges of the bottom layer of chocolate in order to seal the cups.

Chill in the refrigerator until set, about 1-2 hours. Store in an air-tight container in the fridge.
Unwrap cups and enjoy! My girls and their friend LOVED these and I think this will for sure be one of my goodies this year in my goodie tins for family, friends and neighbors.

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

November 21 - Thanksgiving Dinner & Desserts

November 28 - French Toast, Pancakes, Waffles & More

December 5 - Christmas Baking: Sweets, Treats, Candy & Gift Ideas

December 12 - Macaroni and Cheese

If you are new here browse around some past weeks at THIS WEEK'S CRAVINGS and you'll see why we are having so much fun and we invite you to link up too. Your hostess for this party are: Tina from MOMS CRAZY COOKING, Kristen from From My Tiny Kitchen, Angela from Big Bear's Wife, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below.

If you are a regular, link-up we're excited to see what you made this week. Just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: PUMPKIN
Please only link recipes with our theme!

This week's theme is: PUMPKIN
Please only link recipes with our theme!