Recipes: Sweet Tooth

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Dreaming of a white Christmas? We’re getting a jump on it with these deliciously creamy and dreamy white chocolate recipes.

For Happy Hour, try this White Chocolate Strawberry Martini (link: and for the kids, this White Chocolate & Raspberry Milkshake (link:

White Chocolate Cherry Cheesecake

Love chocolate melting in your mouth? Us too, especially with every bite of this creamy White Chocolate Cheesecake. A buttery graham cracker crust is topped with smooth white chocolate cheesecake and topped with sweet cherries and chocolate. Slice after slice, this cheesecake is heavenly.


Graham Cracker Crust

2 cups graham cracker crumbs
¼ cup sugar
½ cup butter, melted

White Chocolate Cheesecake Filling

4 8oz packages cream cheese, room temperature
1 ¼ cups sugar
3 tbsp flour
4 eggs
1 tsp vanilla extract
6oz white chocolate, chopped and melted

Cherry Topping

1 15oz can cherry pie filling
1 cup white chocolate chips, melted


1) Preheat oven to 450ºF. Line the bottom of a 9-inch springform pan with parchment paper.

2) For the crust, combine the graham cracker crumbs, sugar and melted butter in a medium bowl. Mix until well combined. Press into the bottom and halfway up the sides of the prepared pan. Place in the freezer until ready to use.

3) For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth, about 3-5 minutes. Add the flour, mixing until combined. Add eggs one at a time, beating well after each addition. On low speed, add in vanilla extract and melted white chocolate. Pour filling into prepared crust and bake in preheated oven for 10 minutes. Reduce heat to 250ºF and continue to bake 45 minutes more. The cheesecake is ready when the edges begin to brown slightly and the center is slightly wiggly. It will firm as it cools. Remove from the oven and run a sharp knife around the edge to loosen it from the pan. Cool cheesecake completely then refrigerate for 4-6 hours.

4) Before serving, spoon cherry filling over cheesecake and drizzle with white chocolate.

Serves 10-12

Up Next : Chunky White Chocolate Cranberry Cookies

Chunky White Chocolate Cranberry Cookies

“Bite Me” began with this recipe after I bought a cranberry and white chocolate cookie from a local bakery three years ago. I ate it, bought a dozen more, drove directly to Lisa’s house and thrust the package at her. “Make these,” I insisted. She sniffed them, did her little rabbit nibbles, closed her eyes, inhaled and said, “No prob.” She made them. And then she created an irresistible cookie that far surpassed any we have ever eaten.


1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tsp vanilla extract
11/2 cups flour
1/2 tsp baking soda
1/4 tsp kosher salt
11/2 cups white chocolate, cut into chunks
1 cup dried cranberries or dried cherries


1) Preheat oven to 350°F. Line a baking sheet with parchment paper.

2) In an electric mixer, cream butter, sugar and brown sugar together on medium speed. Add the egg and vanilla, beating until fluffy.

3) On low speed, add the flour, baking soda, salt, white chocolate and cranberries, mixing just until the flour disappears. Do not overmix.

4) Drop heaping tablespoons of batter on prepared baking sheet. Bake 10-12 minutes, just until the edges begin to brown. Cool cookies on a wire rack.

Yield: 16 large cookies

Up Next: Creamy White Chocolate Snickerdoodle Cookies
Creamy White Chocolate Snickerdoodle Cookies
Lisa has made the snickerdoodle, an old fashioned cookie with a cinnamon-sugar coating and a sweet, buttery flavor, even more delicious. The addition of white chocolate chunks and a white chocolate drizzle to this easy cookie recipe lends it a creamy, dreamy and oh-so-scrumptious modern twist.


1 cup butter, softened
1 ½ cups sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp kosher salt
14-16 white chocolate squares

2 tbsp sugar
1 tsp ground cinnamon

White chocolate, melted for garnish


1) Line a baking sheet with parchment paper. Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add egg, egg yolk and vanilla, beating until well mixed. Add flour, cream of tartar, baking soda and salt, mixing on low speed just until flour disappears. Chill dough for 1 hour before scooping it.

2) Preheat oven to 350ºF. Once the dough has chilled, use ¼ cup dough and wrap 1 white chocolate square in the center. Form dough into a ball. In a small bowl, combine 2 tbsp sugar and 1 tsp ground cinnamon. Roll each dough ball in cinnamon sugar. Place on prepared baking sheet 2 inches apart. Bake 16 minutes, until the cookies are set. Remove from oven and cool a few minutes before transferring cookies to a wire rack. Cool completely before drizzling with melted white chocolate.

Yield: 14-16 large cookies

Up Next: Cowboy Blondies

Cowboy Blondies

Yeehaw! Chef Lisa has taken the traditional Cowboy Cookie (usually a dry and boring desperado-of-a-cookie) and turned it on its saddlebag with her easy and original Cowboy Blondie Recipe. One bite of these moist and delectable Cowboy Blondies, loaded with chocolate chunks, oatmeal and coconut, and drizzled with a candied pecan topping, will leave you thanking Lisa, the old galoot.


1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups flour
½ tsp baking soda
½ tsp kosher salt
1 cup old-fashioned oatmeal
½ cup shredded sweetened coconut
1½ cups semi-sweet chocolate chips
1½ cups chopped white chocolate

Pecan Topping

1 cup coarsely chopped toasted pecans
½ cup brown sugar
¼ cup butter
3 tbsp whole milk
1 tsp vanilla extract
½ cup icing sugar


1) Preheat oven to 350ºF. Coat a 13×9-inch baking pan with non-stick cooking spray. Line the bottom and sides with parchment paper.

2) In an electric mixer, cream together butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla, adding eggs one at a time until combined. Add flour, baking soda, salt, oatmeal, coconut, semi-sweet chocolate and white chocolate, mixing on low speed just until the flour disappears. Spread batter in prepared pan and bake 25-26 minutes, until golden brown on the top. Remove from oven and let cool completely before topping goes on.

3) For the pecan topping, sprinkle toasted pecans over cooled cowboy blondies. In a medium saucepan, bring brown sugar, butter and milk to a boil over medium heat. Whisk constantly and let boil for 1 minute. Remove from heat and stir in vanilla extract. Gradually whisk in icing sugar and stir for a few minutes until slightly thickened. Pour over pecan pieces and let set completely before slicing.

Yield: 24 squares

Up Next: Confetti White Chocolate Bark
Confetti White Chocolate Bark
Make all your birthday (and every day) wishes come true with this delectable and simple-to-make Birthday Cake Bark.


3 cups white chocolate chips
15 Golden Oreo cookies, crumbled
1/4 cup vanilla cake mix
1/2 cup coloured sprinkles


1) Place white chocolate chips in a medium bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth. Working quickly, whisk in cake mix. Add Oreos and stir to combine.

2) Pour mixture on baking sheet lined with wax paper. Add sprinkles to wet chocolate mixture. Place in freezer for 1-2 hours. When ready to serve, break into pieces and enjoy!

Up Next: White Hot Chocolate

White Hot Chocolate

What could be better than eating white chocolate? Drinking it. Try this easy recipe for White Hot Chocolate and get ready for some creamy, dreamy decadence.


2 cups whole milk
4 oz white chocolate, chopped
½ tsp vanilla extract
Pinch ground cinnamon

Whipped cream, for garnish
White chocolate curls, for garnish


In a small saucepan, heat milk over low heat. Whisk in white chocolate until melted. Remove from heat and whisk in vanilla and cinnamon. Pour into a large mug and garnish with whipped cream and white chocolate curls.

Serves 1