Friday, February 27, 2009

Bake Trish's Favorite Dish

On Wednesday there was a baking competition, a mix between iron chef and top chef.  The objective was to use the secret ingredient, white chocolate, in a dessert dish.  The winning dish would be featured in Cafe Ventanas and would be judged based on Taste, Presentation, and Most Original recipe.  I entered two, but only my white chocolate-coconut cookies won second in the best taste category.  I thought the cookie torte tasted good, but the judges took only a little slice from the edge which was a little harder than the center, and probably didn't have as many kit-kats.  This one was a little more difficult since I didn't have sticks of butter, but rather little individually wrapped slices that I had to measure together to make 3/4 cup.  I've made both of these recipes before and they probably have turned out better at home because at least there I have a reliable oven!

White Chocolate-Coconut Cookies

by Paula Deen, Food Network


1 teaspoon baking powder

1 teaspoon baking soda

2 1/4 cups all-purpose flour

1/2 teaspoon salt

2 sticks butter, softened

1/2 cup packed light brown sugar

1 egg

1 teaspoon vanilla extract

1 cup quick cooking oats

3/4 cup shredded coconut flakes


For garnish:

8 ounces white chocolate, melted

3/4 cup toasted, shredded coconut flakes



Preheat oven to 350 degrees F.

In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes.

Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans. Bake in a preheated oven for about 10 minutes until the bottoms of the cookies are golden brown. Remove from oven and cool completely.

When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper-lined sheet pans to dry completely.

White Chocolate Kit-Kat Cookie Torte

adopted from Kraft Foods


2 cups flour
1 tsp.  baking soda
1/4 tsp. salt
3/4 cup  (1-1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup  firmly packed brown sugar
1 egg
1 tsp.  vanilla
5 packages of White Chocolate Kit-Kat Bars (chopped)

Preheat oven to 350°F. Mix flour, baking soda and salt; set aside.
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Add flour mixture; beat on low speed until well blended. Stir in kit-kats. Spread into 9-inch springform pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

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