Cranberry-White Chocolate Trifle

I love cranberries. OK I love chocolate too. Thanksgiving is just around the corner. Tis the season for cranberries and indulgent desserts. Right? I found this recipe in Taste of Home Magazine. Can't wait to try it. Triffles are so good, mixing whipped cream, fruit and cake. With the layers, you get all the ingriends in each bite. Yum. Enjoy.

Ingredients

6 tablespoons sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2-2/3 cups milk

3 egg yolks, beaten

5 ounces white baking chocolate, chopped

1-1/2 teaspoons vanilla extract

1 can (14 ounces) jellied cranberry sauce

1/3 cup raspberry liqueur

1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes

TOPPING

1-1/2 cups heavy whipping cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in white chocolate and vanilla. Cool to room temperature without stirring.

In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth.

Place half of the cake cubes in a 3-qt. trifle bowl or glass bowl. Spread with half of the cranberry mixture; top with half of the custard. Repeat layers. Cover and chill for at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Pipe over top. Yield: 14 servings (3/4 cup each).

Pistachio and Tart Cherry Chocolate Bark

Ingredients

1 pound(s) semisweet chocolate, coarsely chopped
8 ounce(s) white chocolate, coarsely chopped
12 ounce(s) pistachio nuts, shells removed (1 1/2 cups), toasted
8 ounce(s) (1 1/2 cups) dried tart cherries

Directions

Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl. Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl. Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth. Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.

Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate. On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness. Spoon dollops of white chocolate onto semisweet-chocolate mixture. With tip of knife, swirl chocolates together for marbled look. Sprinkle with remaining pistachios and cherries.

Refrigerate bark 1 hour or until firm. Break bark into pieces. Store in tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.




Read more: Pistachio and Tart Cherry Chocolate Bark - Holiday Gifts - Recipes - Good Housekeeping

Tropical White Chocolate Chip Cookies

I was actually looking for a cake recipe with these ingredient, but... who doesn't love cookies. The fruit is great. it adds a different texture and kind of a brightness, but i think that is the lime zest.
If you can't find the dried fruit by itself, you can substitute tropical trail mix. just pick out the nuts and other stuff.


•2 sticks (1 cup) unsalted butter, softened

•2⁄3 cup packed light-brown sugar
•2⁄3 cup granulated sugar
•2 tsp vanilla extract
•2 large eggs
•3⁄4 tsp baking soda
•3⁄4 tsp salt
•2 1⁄3 cups all-purpose flour
•12 oz coarsely chopped white baking chocolate
•1 cup coarsely chopped macadamia nuts
•1⁄2 cup chopped dried mango
•1⁄2 cup chopped dried pineapple
•1 Tbsp grated lime zest

1.Heat oven to 375°F. Have baking sheet(s) ready.


2.Beat butter, sugars and vanilla in a large bowl with mixer on medium speed 1 to 2 minutes until fluffy. Beat in eggs, baking soda and salt until combined. Add flour and beat on low speed until blended. Stir in coarsely chopped white baking chocolate, coarsely chopped macadamia nuts, chopped dried mango, dried pineapple and grated lime zest.

3.Drop rounded tablespoons dough about 1 1⁄2 in. apart on ungreased baking sheet(s).

4.Bake 8 to 9 minutes until edges are golden brown. Cool on sheet 1 to 2 minutes before removing to a wire rack to cool completely.