Welcome back friends and thank you for always keeping up with the latest, new recipes I share. Today’s are these Raspberry White Chocolate Muffins. You are in for a treat!

(more…)

The post Raspberry White Chocolate Muffins appeared first on A Classic Twist.

Hi friends! How are you all doing? We are somehow deep in December and I am floating in all things peppermint and gingerbread. Today’s no-bake peppermint white chocolate pie is an ode to one of my favorite flavor combinations. 

A no-bake pie is always a good idea in my books. It is light, whipped, creamy, and just so good. I love them so much and have a few favorites here on the blog already. This Peanut Butter S’mores one for the summer, a rich white chocolate one, and a peanut butter chocolate one as well. 

(more…)

The post No-Bake Peppermint White Chocolate Pie appeared first on A Classic Twist.

Don’t say what you thinking. THIS IS NOT A UNICORN CAKE. I refuse to be involved with said trend. But I will admit that the colors here ended up being similar.  I can defend it though.

(more…)

The post White Chocolate Rose Cake for Mother’s Day appeared first on A Classic Twist.

TGIF! I am at it again with the peppermint and made you these peppermint white chocolate latte cupcakes to toast the start of the weekend.

Who’s happy its the weekend? We have just one full weekend before Christmas people and if you are like me, you will be scrambling to finish your holiday shopping. I traveled last weekend to visit a friend who just had a baby and have since delayed in my shopping. So tomorrow, I’ll be one of those scrambling to finish their shopping, fighting off the crowds. Luckily I only have stocking stuffers to hunt for and a few things to get the house ready for guests.

These peppermint white chocolate latte cupcakes will be perfect for guests and why I tested the recipe a few weeks ago to be prepared for guests. They are based off one of my favorite lattes I like to get during this time of the year. Peppermint Mocha is not the only coffee of the season. Have you tried a peppermint white chocolate latte? So yummm! And even better in cupcake form.

The cupcakes start with a soft, fluffy white chocolate cupcake with cool peppermint and hints of espresso. It is topped with an equally sweet and creamy peppermint white chocolate frosting. All in all, they are deliciously festive and perfect for the season. Everyone who tried these loved them!! I can’t wait to make them again.

Print

Yield: ~24 cupcakes

Peppermint White Chocolate Cupcakes

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 2 cups cake flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 1 ½ teaspoons pure vanilla extract
• ¼ teaspoon peppermint extract
• 1 cup buttermilk, at room temperature
• 2 teaspoons espresso powder
• 2 ounces white chocolate, chopped and melted

For the Frosting:

Toggle ingredient group

• 2 cups (4 sticks) unsalted butter, softened to room temperature
• 4-5 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• ¼ cup white chocolate, melted
• Topping: Peppermint meringue kisses

Instructions

For Cupcakes:

1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.
3. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in eggs, one at a time, and mix until combined. Beat in vanilla and peppermint extract.
4. In a small bowl,a dd the espresso powder to the buttermilk and mix to dissolve. Add ⅓ of the flour mixture and mix until just combined. Add half of the buttermilk mixture then ½ of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition. Using a rubber spatula, fold in the melted white chocolate into the batter until well combined.
5. Divide the batter into the prepared cupcake liners, filling each about ¾ of the way. Bake the cupcakes until a tester comes out clean, about 12-15 minutes. Cool for 1-2 minutes in pans before transferring to a cooling rack. Let cool completely before frosting.

For Frosting:

1. Whip butter for 6 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
2. Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Frost the cupcakes and top with crushed candy canes.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Peppermint White Chocolate Latte Cupcakes appeared first on A Classic Twist.

I’ve always had a thing for white chocolate and peppermint. The cool minty touch of sweet chocolatey bliss is one of my favorite seasonal flavors and it has been relayed here on the blog in many forms. From this peppermint white hot chocolate to this peppermint white chocolate creme brûlée, I’ve always made sure to create one or two special desserts with these favorite flavors. This year, this peppermint white chocolate cheesecake tops the chart with its graham cracker crumbly crust and minty cool filling.

I don’t make a lot of cheesecake because my husband LOVES cheesecake. He refuses to share with anyone and he always ends up eating most of it over the week. But that means when I get to make one, he has to approve of it. He gets to choose the flavors and he suggested we add some crunch in this peppermint white chocolate cheesecake in the form of the peppermint bark.

The cheesecake starts with a simple crumbly graham cracker crust, that is filled with a creamy, decadent filling with a good dose of white chocolate and crunchy with peppermint bark chocolate. Once baked, it is all topped with whipped cream and crushed peppermint candies. It’s just perfection!!

This beauty is waiting for you my friends. It’s a holiday must and I am sure you will enjoy it as much as we did. My husband devoured most of it before I was able to share with some friends. I suggest you serve it with company!

Print

Yield: 1 9-inch cheesecale

Peppermint White Chocolate Cheesecake

Prep Time 2 hours

Cook Time 1 hour 10 minutes

Total Time 3 hours 10 minutes

Ingredients

For the crust:

Toggle ingredient group

• 2 cups Graham cracker cookie crumbs
• 5 tablespoons butter, melted

For the filling:

Toggle ingredient group

• 3 8 ounce cream cheese blocks, softened at room temperature
• 1 cup granulated sugar
• 4 ounces white chocolate, melted
• 1 ½ tablespoon all-purpose flour
• 1 ½ tablespoon heavy cream
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 cup peppermint chocolate bark (I used Ghirardelli), chopped

Topping:

Toggle ingredient group

• Whipped cream
• Peppermint candies, crushed

Instructions

Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch spring -form pan with two sheets of foil. In a medium bowl, combine the cookie crumbs with the melted butter and mix until a wet-sand like mixture forms. Transfer the mixture to the prepared pan and evenly spread it. Use a flat bottom cup and press down on crust to create an even layer. Bake crust for 10 minutes. Let cool while you prepare the filing.

Reduce oven temperature to 325 degrees F.

In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down bowl as needed. Add in melted white chocolate, flour, heavy cream, salt and vanilla extract. Mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined. Mix filling until smooth for an additional minute.

Using a rubber spatula, stir in the chopped peppermint bark by hand. Pour filling into springform pan with crust. Place springform pan into a much larger baking pan. Add hot water into the larger baking pan to reach half way up the side of your springform pan.

Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove cheesecake from oven and from water bath and foil wrap. Allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.

Top with whipped cream and crushed peppermint candies.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Peppermint White Chocolate Cheesecake appeared first on A Classic Twist.

Hello Peppermint! Hello holiday season officially! It’s December and even though it is one of the craziest times of the year, it is one of my favorites. For good reasons of course; it’s peppermint, gingerbread and eggnog season. I am starting the season off with this peppermint white chocolate creme brulee to usher in all things PEPPERMINT!

It is also ‘game-on’ time for entertaining, which can get expensive to bring the A-game with a show-stopping dessert. That’s why I am using some smart shopping tricks this year that I learned from Chef Brigitte (Cooking Channel Host) at a recent visit to the ALDI Test Kitchen. She advises us to save on the basics and yet make extraordinary meals and splurge on those special items that will wow our guests.

This peppermint white chocolate crème brûlée is an extraordinary dessert that is made with basic, affordable ingredients. Doesn’t crème brûlée sound so fancy? In reality, it’s just the mixing of eggs, cream and sugar. Yup! Simple three ingredients that do not involve breaking the bank yet can wow your guests for that special holiday dessert.

Using my favorite vanilla bean creme brulee recipe, I added in some peppermint extract and melted white chocolate. Peppermint and white chocolate are always so good together, and even though I am a huge fan of the peppermint mocha combo, white chocolate wins my heart any day. This peppermint white chocolate creme brulee is sweet, silky smooth and just decadent for an extra special holiday dessert.

Print

Yield: 4 8-ounce ramekins

Peppermint White Chocolate Creme Brulee

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 2½ cups heavy cream
• 4 ounces white chocolate bar, finely chopped
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 8 egg yolks
• 3 tablespoons granulated sugar
• Topping: ¼ cup crushed candy canes

Instructions

Preheat oven to 300 degrees F.

Heat the heavy cream in a medium saucepan over medium heat until cream starts foaming around the edges. Do not boil. Remove from heat and mix in the white chocolate. Let cool undisturbed for about 10 minutes. Mix until white chocolate is smooth. Add in vanilla and peppermint extracts. Strain mixture.

In a large bowl, whip the egg yolks and sugar until pale yellow in color and slightly thicken. While stirring constantly, gradually add the hot cream mixture into the eggs mixture. Add the cream slowly to avoid cooking the eggs. Mix until combined.

Pour equal amounts into 4 ramekins (8 ounces each). Transfer ramekins to baking pans (9-inch or bigger) and fill baking pans with hot water about halfway up the sides of ramekins.

Bake custards until set but still jiggly in the center, about 35-40 minutes. Remove from oven and let cool on cooling rack. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to serve, sprinkle the crushed candy canes over the top of each ramekin. Use a kitchen torch to caramelize/melt the candy cane. Enjoy immediately.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Peppermint White Chocolate Creme Brulee appeared first on A Classic Twist.