I’m opening up my #ChoctoberFest offerings with the chocolate that’s questionably chocolate. I know, I’m a rebel. I’m talking, of course, about white chocolate.
Upon making these bars I came to the conclusion that, to me, white chocolate tastes like Christmas. I’m not sure why, but there it is. Therefore, I decided to up the Halloween factor because, folks, it’s way too soon for Christmas things.
I took a cranberry white chocolate bar and swapped some raisins. For that spooky black and orange combo I dyed the frosting. Bingo bango. Happy Halloween and happy #ChoctoberFest!
Halloween White Chocolate Raisin Bars
Ingredients for bars:
1 1/2 C flour
1 tsp baking powder
1/4 tsp salt
1 C brown sugar
1 stick butter, melted
3/4 tsp vanilla extract
1/2 C white chocolate chips
1/2 C raisins
Ingredients for frosting:
2 tbsp butter, softened
2 tbsp cream cheese, softened
1 – 1/3 C powdered sugar
2-3 tsp heavy cream, as needed
food coloring (optional)
raisins and white chocolate chips for garnish
Preheat oven to 350 degrees F. Line a 9×9″ cake pan with foil and lightly grease.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, whisk the egg, brown sugar, butter, and vanilla until combined.
Combine dry ingredients into wet ingredients and stir until combined. Fold in the white chocolate and raisins. Spread into prepared cake pan and bake 20 minutes, or until a toothpick inserted comes out cleanly.
Make frosting: Using a hand mixer, combine the butter and cream cheese. Add the powdered sugar 1/3 C at a time until desired sweetness is reached. Add heavy cream a teaspoon at a time as needed to bring the frosting together. If using, mix in the food coloring.
Spread frosting onto cooled bars. Garnish with white chocolate chips and raisins.
This is my second month as a member of #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Easter and our lovely host is Tara from Noshing with the Nolands.
My first bundt was one of my grandmother’s recipes. This month’s bundt is as well.
With a theme of Easter there wasn’t any question in my mind as to what I would make. Busia would always make her pound cake and bake it in a Lamb or Chick cake mold and it would always be decorated with jelly beans. My mom has the chick cake mold but unfortunately we haven’t been able to find the lamb. I might just have to order a Spring Lamb 3-D Cake Mold off of Amazon. The first year I made this recipe we were having a group of friends over for Easter and I thought it’d be fun to serve cupcakes, and I decorated them with jelly beans to create a cute spring landscape.
As I think is the norm for pound cake I made the recipe in a loaf pan. But I always had problems with the top cracking, and I have issues when it comes to frosting cakes so it was never pretty.
Given that this blogging group is called #BundtBakers, this year I used my bundt pan to make my most beautiful Easter cake yet! Because the top of the cake becomes the bottom of the cake I didn’t need to worry about frosting uneven cake. The mold of the cake pan created a beautiful smooth surface that even my novice frosting abilities could handle. I decorated the cake in “Easter egg” style striping with jelly beans.
Easter Pound Cake
5 eggs, at room temperature
2 sticks butter, at room temperature
1 2/3 C sugar
1 tbsp lemon extract
1/2 tsp almond extract
2 C cake flour
1/2 tsp salt
Preheat oven to 325 degrees F. Grease cake pan.
In the bowl of a stand mixer beat eggs and butter until smooth. Add in eggs one at a time until incorporated. Add in the sugar. Once combined add the lemon and almond extracts. Add the salt and flour in batches until batter is smooth. Pour into greased cake pan and bake 50-55 minutes, until a knife comes out clean.
Allow cake to cool before frosting with cream cheese frosting. (Recipe below)
Cream Cheese Frosting
5 tbsp butter, at room temperature
5 tbsp cream cheese, at room temperature
3 – 3 1/2 C powdered sugar
1 1/2 tsp vanilla extract
milk, as needed
In the bowl of a stand mixer beat together butter and cream cheese until combined.
Add sugar a few tablespoons at a time. Also, add vanilla 1/2 tsp at at time. Once all vanilla and 3 C of sugar have been added taste the frosting. Add more sugar to taste. Only add milk if needed to balance flavors or smooth out the icing. (I used very little more than 3 C of sugar and needed no milk.)