Miniature Scottish Scones with Lemon, Candied Ginger and White Chocolate

From the kitchen of One Perfect Bite...This recipe, sans the white chocolate chips, first appeared in Molly Wizenberg's book A Homemade Life. It's had a great run on the internet, but for one reason, I never actually made the scones. Several weeks ago, I saw a version of it on Pinterest and I decided it was time to make, rather than drool over them. I have a weakness for all types of scones and I assume the world shares my passion. I usually tote them to morning meetings, and because I make them so often, I've become a self-proclaimed expert at their construction. These, with the addition of white chocolate, sounded unbearably delicious. I had one small problem, however. While I can buy squares or wafers, but I've never seen white chocolate in chip, much less miniature chip, form. I solved the problem by taking my chef's knife to a couple of squares of what was available and fashioned small chips of my own. And while I was creating miniatures, I also decided to make petite scones. For the past several years, I've seen the calorie conscious cut single pastries into smaller portions for their plates, so I decided to eliminate the middle man and help them by making my scones pint sized to begin with. I know you will like these. The combination of lemon and candied ginger is one of those matches made in heaven. It is further enhanced by the addition of white chocolate to the mix. The scones have a lovely crumb and when they are served still warm, paradise comes suddenly near. Here is how they are made. 

White Chocolate and Macadamia Nut Cookies

From the kitchen of One Perfect Bite...This simple cookie is always well received, and if you are a fan of white chocolate, I suspect it will become a favorite of yours. I dropped off a batch of these for a bake sale today and they were gone before they made it to the table. I must add that I'm not baking this week and my contribution had been frozen several weeks ago in anticipation of the fundraiser. The cookies keep wonderfully well and only I knew they had come from the freezer. These cookies are easy to make and the macadamia nuts add wonderful texture to what would otherwise be a pillow soft cookie. The recipe I'm sharing with you comes from Taste of Home magazine, and while I'm presenting it to you in unaltered form, I must admit that when I bake these cookies for my family, I also add a teaspoon of lime zest to the mix. With or without the lime zest, I think you'll find this cookie to be a winner. Here is how they are made.

Cranberry, Cashew and White Chocolate Chip Cookies

From the kitchen of One Perfect Bite...Despite an ingredient list that contains everything but the kitchen sink, these drop cookies are extremely easy to make and I think you will find them to be a real crowd pleaser. I found the recipe in Taste of Home magazine and while I have made no changes to it, due to the Silver Fox's penchant for crisp cookies, I must admit that I bake the cookies for a longer period of time than suggested in the directions below. Left to my druthers, I'd stick with the program and enjoy a moist and eminently chewable cookie, but for the sake of my audience I bake the cookies for a full 13 minutes, or until their edges begin to brown. The cookies, soft or crisp, are great keepers, and if you'd prefer not to bake the entire batch at one time, the dough can be frozen. This is a nice, if somewhat expensive, cookie that I suspect you and your family will thoroughly enjoy. Here is how they are made.

Kitchen Sink Jumbles

From the kitchen of One Perfect Bite...I am as Rapunzel, but I've been imprisoned by an ice storm rather than a wicked witch or magic spell. The Silver Fox, God bless him, cleared the impressive length and breadth of our driveway, only to find a felled tree at the shared entrance to the road below. The owner of said tree did not share our zeal to remove storm debris and so we sit waiting for him to get his backfield in motion and move the darned thing out of the way. Until the tree is gone I, and by extension the blog, am completely dependent on the contents of my pantry for meals, ideas and photos.  Hence tonight's feature is for a  saucer-sized  cookie, that I call a Kitchen Sink Jumble. As you've probably guessed, they contain everything but  scouring pads, so their name is well-deserved. If you enjoy really sweet treats, you will enjoy this cookie. The jumbles are easy to make and they are good keepers, so if you have bits and bobs of ingredients left from your Christmas baking, this is a great way to use them up. Here is a base recipe that will get you started.  

Cream Cheese, White Chocolate and Almond Coffee Cake

From the kitchen of One Perfect Bite...This coffee cake is a bit of a cheat. It gets a head start by using frozen bread dough which can be homemade or the kind you purchase at the supermarket. Once the dough has thawed, this ladder-style coffee cake can be table ready in about 90 minutes. The recipe is simple and straight forward, but there is one point at which you might get into trouble. The filling for the ladder should be spreadable but not runny. Sometimes a large egg will add too much liquid to the filling and cause it to spill out from the dough. You can avoid this by using a smaller egg, or adding the large egg by tablespoons until the filling can be spooned onto the bread dough and still hold its shape. While this coffeecake is over the top when made with Danish or puff pastry, it is still quite good when ordinary bread dough is used. If you like white chocolate and need a new recipe for coffeecake, why not give this one a try. Here is how this simple cake is made. 

Cranberry and Almond Quick Bread with White Chocolate Glaze

From the kitchen of One Perfect Bite...This is one of those breads that fall into the simply delicious category. It is easy to prepare and all the ingredients needed to make it, including the flavored coffee creamer, can be found in any large supermarket. It is hard to go wrong with this recipe, but you can make your bread even better, by toasting the almonds and using the full compliment of almond extract that's called for in the recipe. The bread is a great keeper and it ages really well. The white chocolate glaze is unexpected, but it is a wonderful compliment to the cranberries and nuts used in the bread. The loaf would make a wonderful addition to a tea table and I know it will be welcomed by those of you who are tired of the old cranberry and orange combination. Here is how this more upscale version is made.

Cranberry and Almond Quick Bread with White Chocolate Glaze...from the kitchen of One Perfect Bite courtesy of Midwest Living magazine

Ingredients:
1-1/2 cups fresh or frozen cranberries
2-1/2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/3 cup butter, melted
1 to 1-1/2 teaspoons almond extract
2/3 cup chopped almonds, toasted if you like
White Chocolate Glaze (see recipe below)

Directions:
1) Rinse cranberries in cold water; drain. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan. Line bottom of pan with waxed paper; grease. Set aside.
2) In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
3) In a medium bowl, combine eggs, buttermilk, melted butter and almond extract. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries and the chopped almonds. Spoon batter into prepared pan, spreading evenly.
4) Bake in a 325 degree F oven about 75 minutes or until a wooden skewer inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
Before serving, unwrap bread. Drizzle with White Chocolate Glaze and sprinkle with additional toasted almonds. Makes 1 loaf (12 slices).

White Chocolate Glaze

Ingredients:
1/4 cup white baking pieces
3 tablespoons powdered sugar
1 tablespoon French vanilla liquid coffee creamer

Directions:
In a small, microwave-safe bowl, microwave white baking pieces on 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once or twice. Stir in powdered sugar and French vanilla liquid coffee creamer. If necessary, stir in additional coffee creamer, 1 teaspoon at a time, until glaze reaches drizzling consistency. Makes 1/4 cup.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Hazelnut-Anise Cookies

Two Years Ago Today: Pumpkin Cheesecake Squares

Three Years Ago Today: Warm Black Bean Dip

Four Years Ago Today: Maple Chocolate Walnut Bars

Lime and White Chocolate Pound Cake

My Thought for the Day can be found, here. If you like it, please let us know with an official  thumbs up.

From the kitchen of One Perfect Bite...This is a Mother's Day cake for those moms who are so sweet they need no help from outside sources. This is a delicious cake, but do be forewarned, it is tart. I love the white chocolate and lime combination and I really like this moist pound cake. I've slightly adapted a recipe I found while browsing through a blog called Sweet Kat's Kitchen. Kat has a mother lode of truly wonderful recipes that you can find, here. Do visit her when you have some time. The cake gets most of its flavor from the limes that are used to make it. The recipe calls for key lime juice which I was able to purchase from a local Mexican grocer. Chances are very slim, that I would have prepared the juice myself. I have neither the equipment or patience required to juice the tiny key limes used here. Happily, Persian limes, the type found in almost all grocery stores, can be used with excellent results. I hesitate to recommend bottled lime juice because brands very so in quality. The finished cake is very moist and will appeal to anyone who enjoys tart desserts. The cake improves in flavor and loses any trace of bitterness, if it is allowed to mellow overnight. I stored mine in the refrigerator, though I brought it to room temperature for serving. I added white chocolate to the cake batter, and while I think it makes a more interesting cake, its use and that of the lime zest is completely optional. I hope you will give this recipe a try. It makes a lovely cake. Here's how it is made.

Lime and White Chocolate Pound Cake...from the kitchen of One Perfect Bite inspired by Sweet Kat's Kitchen

Ingredients:
Cake
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
2-2/3 cups granulated sugar1 c. (2 sticks) butter, softened
1 teaspoon lime zest
5 tablespoons key lime juice
1 teaspoon vanilla extract
6 large eggs, room temperature
1 cup sour cream
2 tablespoons heavy cream
1 cup white chocolate chips
Key Lime Glaze
1/2 cup granulated sugar
2 tablespoons key lime juice

Directions:
1) Preheat oven to 325 degrees F. Spray a 10-inch (12 cup) bundt pan with a non-stick cooking spray that contains flour.
2) Combine flour, baking soda and salt and sift into a bowl. Sift again.
3) Combine butter and sugar in bowl of an electric stand mixer. Beat with a paddle attachment until light and fluffy, about 10 minutes. Add lime zest, lime juice and vanilla extract. Mix until combined. Add eggs,one at a time, beating well after each addition. Reduce mixer speed and add flour mixture in thirds, alternating with sour cream, beginning and ending with dry ingredients. Mix each addition just until blended. Stir in heavy cream and white chocolate chips.
4)Spoon batter into prepared bundt pan, spreading evenly. Bake for 65-75 minutes or until a toothpick inserted in center of cake comes out clean. While cake is baking, bring glaze ingredients to a boil and stir until sugar is dissolved. Set aside. When cake is done, set pan on a wire rack and cool for 20 minutes. Invert pan on a cooling rack set over wax paper and remove cake from pan. Slowly spoon glaze over still warm cake, allowing glaze to soak into cake. Yield: 16 servings.






One  Year Ago today: Cherry and Cream Cheese Coffee Cake















Two Years Ago Today: Lemon Garlic Chicken Kabobs














Three Years Ago Today: Hot Pepper Jelly

Platinum Blondies

From the kitchen of One Perfect Bite...Several days ago,  I noticed the birds were back, not in large numbers, mind you, but enough of them to wake the sun and cause light sleepers problems. It's been a gray week here in Oregon, but this morning the sun rose at their beckoning and managed to stay with us for the entire day. I've been house bound for the past two weeks, so despite a list of should dos, the Silver Fox and I played hooky and hit the backroads and byways to glory in a landscape that is again turning green. We had too good a time and I did not leave myself with enough time to make complicated treats I had planned for tomorrow's bowl party, which, thankfully, is being hosted by a neighbor. I literally threw together a dip, a batch of brownies and the blondies which I am featuring today. I found the recipe for the blondies in Saveur magazine and decided to give it a test run because it is a bit different than most I have seen. As you scan the ingredient list, you'll notice that the recipe calls for a boatload of white chocolate. I was curious to see what its addition would do to an otherwise familiar recipe. It certainly does the standard butterscotch flavor of blondies no harm. While they are way too sweet for my taste, the Silver Fox really liked them, but even he suggested they be served in smaller portions than suggested in the original recipe. This recipe is almost effortless, so,  if you have a demanding sweet tooth,  you'll probably want to give it a try. I'm certainly not embarrassed to send the blondies down the hill tomorrow. I know I've been remiss, but I hope I'll be able to respond to all unanswered comments at some time tomorrow. In the meantime, here's the recipe for the Platinum Blondies.

Platinum Blondies...from the kitchen of One Perfect Bite courtesy of Saveur magazine

Ingredients:
12 tablespoons unsalted butter, melted, + butter for baking pan
2 cups flour, +  more for pan
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1-1/4  cups light brown sugar
1/2 cup granulated  sugar
1 teaspoon vanilla extract
2 eggs
2 cups roughly chopped white chocolate

Directions:
1) Heat oven to 350 degrees F.  Grease and flour a 9″ x 13″ baking pan. Set aside.
2) Whisk together flour, baking powder, and salt.Set aside.
3) Whisk both sugars,  vanilla, and eggs together in a bowl until smooth. Add butter, and stir until smooth. Add flour mixture, and stir until just combined. Stir in white chocolate, and spread batter in prepared pan.
3) Bake until a toothpick inserted in middle comes out with a few crumbs attached, about 20 to 25 minutes. Yield: 12 to 24 servings.

One Year Ago Today: Canal House Roasted Tomatoes Studded with Garlic

Two Years Ago Today: Perfect Chocolate Cake

Three Years Ago Today: Miso Chicken

Strawberry and White Chocolate Cream Cheese Dessert Squares

From the kitchen of One Perfect Bite... I had hoped to make a blueberry dessert to serve following dinner tonight, but the berries in the market were exorbitantly expensive, so I changed plans and strawberries became the order of the day. Last year, I found a recipe on the Betty Crocker website for dessert squares that were made with strawberries and a vanilla flavored cream cheese. It was an easy recipe that uses one of their cookie mixes and vanilla baking chips to make the beautiful dessert squares that you can see here. I've used their idea to formulate a version that is more to my family's liking. I make an almond flavored shortbread to serve as a base for the dessert and I've swapped white chocolate for the vanilla chips used in the original recipe. Both versions of the dessert are delicious when ripe and fully flavored berries are used to top the squares. Most of the strawberries that come to market these days look wonderful. Unfortunately, a goodly percentage of them taste like cardboard. If you want a dessert that will elict more than a ho-hum response from your family and friends, make sure the berries you use will make your effort worthwhile. There are some limitations to this dessert that you should be aware of. It does not transport well and the squares do not keep well. I suggest not making these more than 4 hours before you plan to serve them. The cornstarch can break down and the topping will become watery if they sit much longer than that. If you keep them refrigerated and eat them during their prime, you will be delighted. The squares are delicious and easy to make. I know those of you who try them will be pleased. Here's the recipe.

Strawberry and White Chocolate Cream Cheese Dessert Squares...from the kitchen of One Perfect Bite inspired by Betty Crocker

Ingredients:

Crust

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 teaspoon almond extract
2 cups flour
1/8 teaspoon kosher salt
Cream Cheese Filling
1 cup white chocolate baking chips (6 oz)
1/2 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened
Strawberry Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
Optional: 10 to 12 drops red food coloring

Directions:
1) Preheat oven to 350 degrees F.
2) To make crust: Combine butter, sugar and almond extract in bowl of an electric mixer fitter with a paddle attachment. Cream until mixture is light and fluffy. Combine flour and salt and, with mixer on low, add to butter until just mixed. Dump dough onto a well-floured board and gather into a ball. Flatten dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 10 to 15 minutes. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack.
3) To make filling: In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese and vanilla extract with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
4) To make topping: Crush 1 cup of strawberries in a small bowl. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color if using. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator. Yield: 20 squares.

One Year Ago Today: Spiked Pink Lemonade

Two Years Ago Today: Asparagus and White Bean Salad

Three Years Ago Today: Blueberry Crumb Bars

White Chocolate and Raspberry Cheesecake

From the kitchen of One Perfect Bite...The combination of tangy cream cheese and raspberries is enough to make the angels sing. Add white chocolate to the mix and watch the gods descend Mt. Olympus to search for that mortal ambrosia called cheesecake. To understand my exuberance you have to taste the cake. I know, I know. You are absolutely right. It is ridiculously expensive and time consuming to make. While I can argue its merits, I can't deny it's a near perfect example of wretched excess. That being said, I still hope you will try this when you have some time. Plan to make this a full 24 hours before you plan to serve it. This is a very creamy cake and it is difficult to cut if not properly chilled. The cake can be frozen weeks ahead of time but the glaze should be applied just before serving. I cut the cake in these picture while it was frozen to assure neat slices. Forgive my cheat. Here's the recipe for one of the best cheesecakes I've ever tasted. I know you'll enjoy it.

White Chocolate Raspberry Cheesecake...from the kitchen of One Perfect Bite inspired by The Baking Pan

Ingredients:
Vanilla Cookie Crust:
1 cup vanilla wafer cookie crumbs
1/2 cup toasted almonds, finely chopped
4 tablespoons melted butter, divided use
White Chocolate Raspberry Filling:
12 ounces (about 2 cups) white chocolate chips
4 (8 ounce) packages cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon salt
4 large eggs
2 tablespoons all-purpose flour
2-1/2 cups (about 12 ounces) fresh raspberries
Sour Cream Topping:
1-1/2 cups sour cream, room temperature
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
Raspberry Sauce:
1 teaspoon cornstarch
2 teaspoons freshly squeezed lemon juice
1/2 cup seedless raspberry jam
1 tablespoon raspberry liqueur or cranberry or orange juice
Garnish:
About 1/2 cup fresh raspberries

Directions:
1) Preheat oven to 350 degrees F. Brush bottom and sides of a 9 x 3-inch round springform pan with 1 tablespoon melted butter.
2) To make vanilla cookie crust: Combine vanilla cookie crumbs, toasted almonds and remaining 3 tablespoons melted butter in a medium-sized mixing bowl. Stir until thoroughly mixed and mixture is crumbly. Pour crumb mixture into prepared springform pan. Press crumb mixture firmly into bottom of pan. Place pan on a cookie sheet and transfer to oven. Bake for 10 minutes. Remove pan and cool on a wire rack. When pan is cool to touch, wrap bottom and sides of pan with a double layer of heavy-duty cooking foil. Reduce oven heat to 325 degrees F.
3) To make white chocolate and raspberry filling: Melt white chocolate in a double boiler set over hot water. Set aside to cool slightly. Place cream cheese and sugar in the bowl of an electric stand mixer. Mix at medium-slow temperature, scraping sides of bowl as necessary, until mixture is smooth and creamy, about 2 minutes. Add sour cream, vanilla and salt and beat until mixed. Add melted chocolate and beat until thoroughly combined, about 1 minute. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping sides of bowl bowl between additions. Do not over beat. Combine raspberries and flour in a separate bowl and toss gently. Fold into batter with a light hand. Let rest for 5 minutes. Bring a kettle of water to a boil. Meanwhile, pour filling into springform pan and set it in a large roasting pan. Transfer roasting pan to an oven rack. Carefully pour boiling water halfway up sides of springform pan. Bake for 70 to 80 minutes, or until edges are set but center of cake is still jiggly. Remove from oven and place on a wire rack to cool. Immediately run a thin knife around edge of pan, being careful not to gouge sides of cake. This helps prevent cracking. Let sit for one hour.
4) To make sour cream topping: Preheat oven to 425 degrees F. Combine sour cream, sugar and vanilla in a small bowl. Mix well. Spread it over surface of cheesecake. Return cake to oven and bake for about 5 minutes to set topping. Remove cake and cool completely on a wire rack. When completely cool, cover with plastic and refrigerate for 24 hours.
5) To make raspberry sauce: Combine cornstarch and lemon juice in a small saucepan. Add raspberry jam and stir until combined. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Cook and stir for 1 minute longer. Remove from heat. Cover tightly and refrigerate for at least 2 hours.
6) To serve: Spoon raspberry sauce over center of cheesecake, then spread almost to edges of cake. Garnish with fresh raspberries if desired. Yield: 12 to 16 servings.







One Year Ago Today: Lemon Chicken with Capers or Olives and Penne













Two Years Ago Today: French Breakfast Puffs

White Chocolate and Macadamia Nut Muffins

"She's a grand old flag,
She's a high flying flag,
And forever in peace may she wave.

She's the emblem of,
The land I love,
The home of the free and the brave.

Every heart beats true,
For the red, white, and blue,
With never a boast or a brag.

Should old acquaintance be forgot
Keep your eye on the grand old flag."

George M. Cohen



From the kitchen of One Perfect Bite...Today we celebrate the 235 birthday of our country, and the Silver Fox and I plan to make a day of it. The neighboring community of Harrisburg throws a party that's an all day affair. It begins with a pancake breakfast and ends with a fireworks display along the banks of the river. It's an old-fashioned celebration that draws folks from miles around, and, if you want to take a step back in time, or enjoy vignettes of small town America, you definitely should join us or find a similar community in your own area. I won't be cooking today. Civic and church groups serve everything from pancakes to barbecued chicken, so there's no need to spend time in the kitchen. We'll be meeting with friends for the river side concerts and fireworks later in the day. Everyone is bringing a snack and I decided to make these muffins. They are delicious and transport well. Better still, they can stand a day without refrigeration. They are simple to make and I think you'll enjoy them as much as we do, especially if you have a sweet tooth. The recipe is the creation of Lorie Roach who developed it for a Taste of Home magazine. Lorie blogs at Mississippi Kitchen and Rice Beans and Other Fine Things. Here's Lorie's recipe.

White Chocolate Macadamia Muffins ...from the kitchen of One Perfect Bite courtesy of Lorie Roach

Ingredients:
Muffins
1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate baking chips
3/4 cup chopped macadamia nuts
Glaze
1/2 cup white chocolate baking chips
2 tablespoons heavy whipping cream

Directions:
1) To make muffins: Preheat oven to 400 degrees F. Place paper liners into 12 muffin cups. Set aside. Combine flour, sugar, baking powder and salt in a large mixing bowl. Combine egg, milk and butter in a separate small bowl. Stir wet ingredients into dry ingredients just until moistened. Fold in chips and nuts. Fill muffin cups two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
2) For glaze: Combine chips and cream in a microwave container. Heat in microwave until chips melt. Stir until melted chocolate over warm muffins. Serve warmismooth. Drizzle Melt chips. Stir until smooth. in a microwave, melt chips; stir until smooth. Drizzle over warm muffins. Serve warm if possible. Yield: 1 dozen.









One Year Ago Today: Sangria
















Two Years Ago Today: Orange Yogurt Cake







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Blueberry and Banana Muffins -In Vogue at Home
Banana Chocolate Chip Muffins - Sugar Pies
Blueberry Muffins with Almond GranolaTopping - My Life Runs on Food
Chocolate Chip Muffins - Courtney's Sweets
Lemon Poppyseed Muffins - Our Little Corner of the World

Kentucky Derby Mint Julep Cake - Mother's Day

Happy Mother's Day to some of the bravest women I know.



From the kitchen of One Perfect Bite...I've always viewed life as an experiment and cooking is certainly is part of it. Save for the people in my life, I am bored with theme and variation and will go out of my way to find and test something new. So, it should come as no surprise, that I decided to make a cake rather than the standard pie for Derby Day. I had a special cake in mind and decided to make it without a test run. After all, how bad can a cake made with bourbon and crème de menthe be? I'm happy to report that it wasn't half bad. The cake was delicious and the glaze was fine. I must admit to being disappointed with the frosting and next time I make the cake I'll use a mint or milk chocolate ganache to top it. This is an easy cake to make and I think those of you who try it will really like it. The recipe appears below.

I also want to wish all of you a Happy Mother's Day. I've been really blessed with the women in my life. I include all of you in that number. Those of you who are regular readers have met the wonderful women who helped raise and form me. They are especially close to me today, as is my mother who appears in the pictures below. She was an extraordinary woman who mental illness took from us long before age called her to the grave. It is wonderful to see her here when her world was still new and full of promise. One of these photos also appears in Brodie's Album, a retrospective of aviation pioneers that is kept in the Smithsonian Museum. She has a place there because she was one of the first stewardesses on a commercial airlines. The man in the second photo is my dad who was a public relations agent for the same airline.



Kentucky Derby Mint Julep Cake...from the kitchen of One Perfect Bite courtesy of Peggy Trowbridge Filippone
Ingredients:
Cake
3 cups cake flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, melted
2 teaspoons vanilla extract
4 eggs
Bourbon Butter Sauce
1/2 cup confectioners' sugar
1/3 cup butter
3 tablespoons water
2 teaspoons Bourbon whiskey
Mint Frosting
2 cups (12-oz. pkg.) white chocolate chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon white creme de menthe liqueur or 1/2 tsp mint extract

Directions:
1) Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan or a 9 x 13-inch baking pan..
2) To make the cake: Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center. In a separate smaller bowl, combine buttermilk, butter, vanilla extract, and eggs. Add wet ingredients to flour mixture. Beat at low speed for 1 minute, then increase to medium speed for 3 more minutes. Pour into prepared pan and smooth evenly around pan. If using a bundt pan, bake for 50 minutes. If using a baking pan, bake for 35 to 40 minutes. Use a toothpick to test for doneness. Ten minutes before cake is done, prepare Bourbon Butter Sauce.
3) To make bourbon butter sauce: In a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water. Stir until melted and combined. Do not boil. Remove from heat, continuing to stir for 2 minutes. Then stir in bourbon.
4) When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake. Pour bourbon butter sauce evenly over top of the cake. Let cake cool to room temperature in the pan before removing.
5) To make mint frosting: Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat and stir in creme de menthe liqueur (or mint extract). Let cool for 10 minutes, then spread evenly over cooled cake. Garnish with fresh mint leaves. Chill to set chocolate ganache. Take cake out of the refrigerator 30 minutes before cutting to serve. Yield: 12 to 18 servings.







One Year Ago Today: Strawberry Yogurt Pie (Mansikkapiiris)















Two Years Ago Today: Kaiser Rolls









You might also enjoy these recipes:
Vanilla Pound Cake with Interesting Flours - Cookie Madness
Chocolate Pound Cake with Tofu - Chef in You
Sour Cream Citrus Pound Cake - The Apron Archives
Brown Sugar Pound Cake - Heidi Bakes
Lemon Buttermilk Pound Cake with Strawberry Coulis - Good Thymes and Good Food
Ricotta Orange Pound Cake with Strawberries - A Spoonful of Thyme
Blueberry Cream Cheese Pound Cake - Sweet Sensations
Key Lime Pound Cake - A Foodie and Her Family
Chocolate Truffle Pound Cake - Piece of Cake
Blueberry Swirl Pound Cake - Greg's Kitchen

Frozen Key Lime and White Chocolate Pie

From the kitchen of One Perfect Bite...It's embarrassing to admit that a dessert this easy to make helped build my reputation as a cook and is an often requested favorite of family and friends. Its initial creation was borne of harried necessity and I never dreamt that this combination of ingredients could possibly make a memorable dessert. It came about when I was in the middle of my "only from scratch" phase of cooking and had lost a race with time. That meant that dessert would have to come from outside my kitchen or be assembled with semi-homemade ingredients from the grocer's shelves. Refusing to bring a stranger's food into my home, I ran to the store to grab the ingredients I needed to make the creation that was forming in my head. I grabbed key lime juice, a couple of limes and heavy cream from the "real" food aisles. My cart also contained several not so real items, such as a ready-made graham cracker crust, sweetened condensed milk and a container of whipped topping. My plan was to create a key lime pie that would be made my own with the addition of a topping made from a mixture of heavy cream and white chocolate. I decided to make a frozen pie because I had no time to work with eggs and I'm not a big fan of gelatin desserts. That made my pie filling simple in the extreme. I mixed bottled lime juice with sweetened condensed milk and whipped topping and added some lime zest for extra flavor. I poured that layer of filling into the graham cracker crust and put the pie in the freezer. I then began to work on the next layer. I melted white chocolate in a bit of cream and brought it to body temperature before folding it into lightly beaten whipped cream. Be forewarned, that the cream will collapse if the chocolate is too warm or you attempt to beat it into the heavy cream. Folding is the prime directive here. I then spread the cream over the lime base and let the pie sit in the freezer while I went to work. About 8 hours later, I cut the pie into serving pieces before transferring it to the refrigerator where it sat for an hour or so before dessert was served. I cut the pie while frozen to assure clean slices. I refrigerated it to allow the filling to soften slightly before my guests had a go at it. Lovers of citrus desserts will adore this, though pipe and horn players should be warned that this is incapacitating and attempts to pucker-up may actually be painful. I do hope that, despite its humble ingredients, you'll give this pie a try. It takes all of 30 minutes to prepare and it is pure ambrosia for tired palates. Here is the recipe.

Frozen Key Lime and White Chocolate Pie...from the kitchen of One Perfect Bite

Ingredients:
1 graham cracker pie crust
Filling
1 (14-oz.) can sweetened condensed milk
6 ounces whipped topping
Zest of 2 limes
1/2 cup bottled key lime juice
Lime slices for garnish
Topping
4 ounces white chocolate
1-1/4 cup chilled whipping cream, divided use

Directions:
1) To make filling: Mix condensed milk with whipped topping and beat until well-blended. Add lime zest and juice and blend well. Pour into crust and freeze.
2) To make topping: Combine white chocolate and 1/4 cup cream in a small bowl. Set over simmering water and stir until chocolate melts and is smooth. Remove bowl and allow chocolate to cool to body temperature. Beat reserved 1 cup cream until soft peaks form. Fold in chocolate mixture. Spread over top of lime filling. Return pie to freezer. Freeze for 8 hours.
3) To serve: About 1 hour before serving, remove pie from freezer and cut into serving slices. Place pie in the refrigerator until ready to serve. Garnish with lime slices if desired. Yield: 8 servings.

You might also enjoy these recipes:
Key Lime Pie - Chaos in the Kitchen
Key West Lime Bars - One Perfect Bite
Lemon Yogurt Cake - Delish
Meyer Lemon Bars - Tasty Easy Healthy Green
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lightened Up Lemon Bars - Half Baked

White Chocolate Lime Cookies and Other Absurdities

From the kitchen of One Perfect Bite...At the bottom of the hill on which our house is perched, there's a community of townhomes whose name always makes me smile.

I suspect that at some point in my life, my sense of the absurd was overly stimulated and I was left with a heightened appreciation of the ridiculous. I also smile when I see a recipe that calls for white chocolate or I'm served a glass of white sangria. Can sangria or chocolate be white? Sangria, whose name comes from the Spanish word for blood, should be that deep color. White sangria, its counterpart, is colorless, like plasma. We all know that white chocolate, which is nothing more than cocoa butter mixed with milk and sugar, is quite unlike the real thing. They both, however, have benefited from thoughtful naming and good marketing. You'd probably never take a bite of something called cocoa butter cheese cake and would never dream of ordering a glass of you know what. What's in a name? Sometimes quite a lot. I have a handful of recipes that use white chocolate. Most of them combine white chocolate with lime. I love the combination and actively seek it out. I found this recipe for cookies that use both at The Fresh Loaf and at Evil Shenanigans. I've made minor changes to the recipe. After baking the first batch, I doubled the amount of lime juice and zest used to make the cookies. These are really quite nice and I think you'll enjoy them. Here's the recipe.

White Chocolate Lime Cookies...from the kitchen of One Perfect Bite, inspired by Evil Shenanigans

Ingredients:
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
Zest of 2 limes
2 teaspoons lime juice
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (12-oz.) bag white chocolate chips

Directions:
1) Preheat oven to 350 degrees F. Line three cookie sheets with parchment paper.
2) Combine butter and sugar in bowl of an electric stand mixer. Beat until combined but not fluffy. Add eggs, one at a time, beating just to incorporate. Add vanilla, lime juice and zest and mix to combine.
3) Combine flour,baking soda, baking powder and salt in a separate bowl. Whisk to combine and lighten. Mix into creamed mixture just until combined. Fold in white chocolate chips.
4 ) Shape dough into 36 balls. Place them 3-inches apart on cookie sheets. Bake until edges are golden and centers are just set, about 12 to 13 minutes. Let sit in pan for 3 minutes before moving to cooling racks. Yield: 3 dozen cookies.

You might also enjoy these recipes:
Key Lime and White Chocolate Cake Squares - One Perfect Bite
Chunky White Chocolate and Almond Oatmeal Cookies - Gourmeted
Macaron with White Chocolate - My Kitchen Treasures
Sour Cherry, White Chocolate and Almond Scones - The English Kitchen
White Chocolate and Macadamia Nut Blondies - Squirrel Bakes
Caramelized White Chocolate Cake - E L R A
Raspberry White Chocolate Scones - Playing House
Raspberry White Chocolate Cake - Sweet Kat's Kitchen

This post is being linked to the Cookie Exchange at Relatively Unique

White Chocolate Truffles

From the kitchen of One Perfect Bite...These truffles have been on my "must try" list for ages. I've had no time to test them, so the recipe sat in a folder where it was beginning to yellow with age. I finally got to them last night and I'm delighted to tell you they are fabulous. I'm not an experienced candy maker. Fudge made with marshmallow cream has been my only other excursion into the realm of candy making. I can now add truffles to my list. These are really easy to make and I hope, with a bit more practice, I'll be able to make them as pretty as they are delicious. They should be served cold. If you're fond of white chocolate, you'll love these.

White Chocolate Truffles...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons unsalted butter
7 tablespoons heavy cream, divided use
12-ounces good quality white chocolate chips, divided use
1 tablespoon orange liqueur

Directions:
1) Line a baking sheet with parchment paper. Set aside.
2) Place butter and 5 tablespoons cream in a 1-quart saucepan; slowly bring to a boil, stirring constantly. Boil for 1 minute. Remove pan from heat. Add 8-ounces of chocolate chips to cream. Stir until melted. Stir in orange liqueur.
3) Pour mixture onto prepared pan and refrigerate for 2 hours, or until firm.
4) Use a knife to score chocolate into 20 approximately equal pieces. Roll each piece into a small ball. If mixture becomes too sticky to roll, chill for a few minutes before proceeding. Transfer balls to freezer for 1 hour.
5) Melt reserved 4-ounces of white chocolate with 2 tablespoons cream. Dip balls in melted chocolate. Place on nonstick paper and quickly swirl top with a fork. Let harden. Serve cold. Yield: 20 truffles.