My b-i-l got me some Callebaut white chocolate for the pumpkin cheesecake garnish on Thanksgiving. It was ridiculously expensive so I’m now on a mission to use it. This cookie recipe caught my eye:
I got the freeze dried raspberries at TJ and am trying my hand at these tonight.
I messed up and didn’t weigh the freeze dried berries so I ended up using way too much. Hopefully they still turn out ok!
Just read that recipe and the comments, and promptly bookmarked it. I might sub my caramelized white choc for the reg white chocolate - been looking for a use for it. Will be curious to hear your results !
I probably missed this, but you bought it caramelized? I’m thinking of trying to caramelize some “Guittard gourmet white baking chips” but I can’t tell if there’s enough cocoa butter.
Anyone know?
I also have this for when I’m done experimenting.
Searching on HO and found this link.
Hoping to make bark with dried tart cherries and pistachios.
Valrhona makes it; it’s called Dulcey.
Thanks! I was just reading something that described a two hour process! 
This sounds like a good use of the old Instant pot
And Reddit
Why does Reddit come to the top of every search now? My kids (One You Tuber and one SEO fixer ) actually explained it!
It worked!!! What a relief. And the team loved it…
So what’s the ‘splaination? Curious to know…
Must note: I value reddit, as it’s so unbridled.
I don’t remember the words but I think they are essentially using some kind of search engine optimization. That’s probably not exactly right.
From a “Reddit SEO guide” ad
For my annual xmas party, I am typically constrained in terms of dessert, because I’m traveling to the party by train. I almost always make a poundcake-style bundt cake - sturdy, doesn’t require refrigeration, and better on day 2 or 3, so perfect to make ahead.
This year I’ll be commandeering the party kitchen the day before the party, so I have a lot more options.
Every year I wish I could make a very fancy trifle, so I might do that.
Or I might make a festive winter pavlova.
I could make a baked Alaska type thing (never have, but I could learn.) Torched meringue!!!
I better hurry up and figure this out!
I once made a trifle at the holidays with pound cake, poached pears, chocolate sauce, and pastry cream. Sort of a Poires Belle Hélène in trifle form. I’ve also done one with gingerbread, ginger custard, and poached pears. Both were seasonal, festive, delicious, and well received by guests.
Lemony Stripes - Cookie 2 of 8 (or 9-10) planned. Used half of a batch of Vanilla Dough, added 1.5 tsp lemon extract, 8 drops of food color for each of 2 portions, and used a layering/slicing technique similar to that illustrated by the same blogger. I don’t attempt precise straight edges anymore on the cookies, just pleased to get the stripes. The other half of the dough will be shaped/filled/baked as Cranberry Spirals today.
Just the right shades/depth of color for me, very pretty!
They look great!
What types of things does your audience like to eat?
So pretty!
My favorite version of granola….this year. Perfectly crunch clusters, sweet but not too sweet. After baking I added some amazing golden raisins from a place in LA, local dried apricots, and my new favorite dried fruit; tart cherries from a local stand, that are probably from somewhere in the PNW.
I am in love with these dried tart cherries and searching posts for best ways to use them ( but I don’t eat a lot of baked goods 
)
I put some on this bark I’m working on. I don’t think the temper is not quite right.
Dry tart cherries are awesome in oatmeal. Add a few walnuts, too, if so inclined.
Cranberry Pinwheel spirals today. I flatten the dough on parchment (or waxed paper) with my rolling pin, use 3 T of cranberry sauce for filling, and use the paper to help roll up the spiral log. Today I used almond bark as the drizzle. To my taste, that’s slightly less sweet than white chocolate and better with the sharp cranberry.
Mediants with the cherries?
They’d work well in a grain salad (along with some nuts) – farro, barley, etc. Perhaps look at recipes that call for other / similar dried fruit (cranberries, dates, etc).
I’m not into fruit with meat, but I could see them working well with pork, or in a lamb or chicken tagine.
