White Chocolate Lemon-Lime Bread

This recipe was found on the Lil' Luna cooking blog.

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1 box Lemon cake mix
2 small boxes instant White Chocolate pudding mixes
4 eggs
2 tbsp freshly squeezed lemon juice
1/4 cup vegetable oil
1 cup sour cream
zest of 1 lemon

Glaze
1 1/2 cups powdered sugar
juice of 1 lime
zest of 1 lime
add additional fresh lime juice, if needed

Mix the glaze ingredients together while cakes are baking. Add the additional lime juice if the glaze is too thick.


Mix together the cake mix, pudding mixes, oil, and eggs and beat with an electric mixer until well combined. Add the sour cream, lemon juice, and lemon zest. Mix in by hand, until well combined. Pour into 1-2 greased 9 x 5" loaf pans. Bake 350 degrees for 25-30 minutes, or until cake tests done by inserting a toothpick in the center and it comes out clean. Allow to cool in the pan(s) for 10 minutes, then remove to cool on a wire rack. Poke holes in the top of the cake and drizzle with glaze.
Cool thoroughly. 

Reese's Peanut Butter White Chocolate Bark

I made all of these candies for Christmas gifts, and still had plenty left over for dessert (this doesn't even show how much I put away in the freezer).  I made Reese's Peanut Butter White Chocolate Bark, Homemade Almond Joy Candies and Nut Goodie Bars.  I will be posting the rest of the recipes over the next few days.

Let's start with the Reese's Peanut Butter White Chocolate Bark.  I found this recipe on Sally's Baking Addiction.    It's very easy to make and goes together quickly.

Printable Recipe

1 cup creamy peanut butter
1 cup powdered sugar
1/4 cup butter, softened to room temperature
1/2 tsp vanilla extract
1/4 tsp salt

16 oz white almond bark

1/2 cup Reese's Pieces candies
1/4 cup peanut butter chips

Line a 9x13" pan with parchment paper and set aside.

In a ziplock bag, crush the Reese's Pieces and peanut butter chips with a rolling pin and set aside.

In a large bowl, stir together the peanut butter, powdered sugar, butter, vanilla and salt until smooth and creamy.  Set aside.

In another bowl set over a bowl of simmering hot water, melt the white almond bark until melted and smooth.  Pour half into the parchment-lined pan and spread out evenly.  Chill for a few minutes until set.  Spoon the peanut butter mixture over the bark layer and spread evenly.  Pour the remaining white bark over on top and spread evenly.  Sprinkle with the crushed candies and peanut butter chips.  If desired, if you have any leftover melted bark, drizzle over on top of the candies.  Chill until set and cut up into pieces.

(White Chocolate) M & M Sugar Cookies

Printable Recipe

Adapted from Jamie Cooks It Up

These are excellent cookies! 

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 1/2 tsp vanilla

3 cups flour

2 tsp baking powder

1 tsp baking soda

2 tsp cream of tartar

dash salt

1 (12-oz) bag M&Ms (I used the White Chocolate M&Ms ... the bags only come in one size, and I used about 1 1/2 bags.  These may only be seasonal; but I'm sure these cookies would be great with the plain M&ms or any other flavor M&M, you may want to try.)

sugar for rolling the cookies in before baking.

Cream the butter and 1 1/2 cup of sugar until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat for another 2 minutes.  Combine the flour, baking powder, baking soda, cream of tartar, and salt and stir into the cookie dough in thirds, beating just until combined.  Stir in the M&Ms by hand.

Form into balls, about 2" in size, and roll in in the sugar.  I made some cookies plain, without the M&Ms, and those, I flattened slightly with the bottom of a glass.  They turned out quite flat.  The ones with the M&Ms, were thicker, mostly because I did not flatten them.  Bake 350° for about 8 minutes, or until just beginning to brown around the edges.  Allow to cool a few minutes on the baking sheet and then finish cooling them on a wire rack.