Mama Mangia, you have some great recipies. That vanilla peanut butter one sounds so tasty.
I like white chocolate bark - you could swirl it with dark chocolate too. Or chop the chocolate into chunks and use it in cookies with macademia nuts.
I LOVE white chocolate. You are so lucky to have alot of it. the Rasberry cake sounds SOO good. mouth is watering now.
I adore white chocolate! Hope you'll enjoy some of the following. 
1/4 lb White chocolate
1/4 c Brandy or rum
1/4 ts Vanilla extract
2 Egg yolks
1 pt Milk
Place chocolate, brandy and vanilla in the top of a double boiler filled
with boiling water, place over medium heat and cook until chocolate is
melted. Remove from heat, but leave melted chocolate in the double boiler.
Add the yolks and mix until incorporated. Meanwhile, place milk in a small
pot over medium heat and scald it. Immediately remove from heat and slowly
pour over the melted chocolate, stirring constantly. Pour into mugs and
serve immediately.
1/4 lb White chocolate
1/4 c Brandy or rum
1/4 ts Vanilla extract
2 Egg yolks
1 pt Milk
Place chocolate, brandy and vanilla in the top of a double boiler filled
with boiling water, place over medium heat and cook until chocolate is
melted. Remove from heat, but leave melted chocolate in the double boiler.
Add the yolks and mix until incorporated. Meanwhile, place milk in a small
pot over medium heat and scald it. Immediately remove from heat and slowly
pour over the melted chocolate, stirring constantly. Pour into mugs and
serve immediately.
Fine-crumb white chocolate cupcakes are topped with thick swirls of
white chocolate buttercream.
Cupcakes Icing
3 ounces finely chopped white 8 ounces finely chopped white
chocolate chocolate
1/4 cup milk 1 cup sugar
1/2 cup heavy (whipping) cream 2 tablespoons cornstarch
1/2 teaspoon vinegar 1/2 cup boiling water
1/2 pound unsalted butter, at room 3/4 pound unsalted butter, at
temperature room temperature
1 cup sugar
2 large eggs, separated, at room
temperature
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Make the cupcakes:
1. Position a rack in the middle and preheat oven to 350 degrees F.
Line 16 muffin cups with paper baking cups.
2. In a double boiler over hot-not simmering-water, melt the white
chocolate, stirring frequently. In a heavy small saucepan over
medium-high heat, bring the milk to a boil and beat it into the white
chocolate. In a small bowl, combine the cream and vinegar; set aside.
3. Using an electric mixer set at medium speed, cream the butter
and sugar in a large bowl until light and fluffy. Beat in the egg
yolks one at a time, beating well after each addition. Stir the white
chocolate mixture into the butter mixture.
4. Into a medium bowl, sift the flour, baking soda, and salt. Beat
the flour mixture into the white chocolate mixture, alternating with
the cream mixture, until smooth.
5. In a grease-free medium bowl, using an electric mixer set at low
speed, beat the egg whites until they start to foam. Gradually
increase the speed to high. Continue beating until the egg whites
form stiff peaks. Fold one-fourth of the beaten egg whites into the
white chocolate mixture to lighten it; fold in the remaining egg
whites.
6. Spoon an equal amount of batter into each of the 16 cups and
bake until a cake tester comes out clean and the cupcake tops are
golden, about 25 to 30 minutes. Transfer the cupcakes in the pan(s)
to a wire rack to cool for 5 minutes. Remove the cupcakes in their
paper baking cups from the pan(s) to finish cooling on the rack.
Make the icing:
7. In a heavy large saucepan, combine the white chocolate, sugar,
and cornstarch. Add the boiling water and stir until thickened over
low heat. Cool to room temperature.
8. Using an electric mixer set at medium speed, cream the butter in
a large bowl until light and fluffy. Gradually beat in the white
chocolate mixture and continue beating until smooth. Using a metal
spatula, spread some frosting on top of each cupcake. Refrigerate
until the frosting sets and then loosely cover the cupcakes. Store in
the refrigerator and bring to room temperature before serving.
Do ahead: The cupcakes can be made up to 1 day in advance or frozen
up to 1 month.
white chocolate buttercream.
Cupcakes Icing
3 ounces finely chopped white 8 ounces finely chopped white
chocolate chocolate
1/4 cup milk 1 cup sugar
1/2 cup heavy (whipping) cream 2 tablespoons cornstarch
1/2 teaspoon vinegar 1/2 cup boiling water
1/2 pound unsalted butter, at room 3/4 pound unsalted butter, at
temperature room temperature
1 cup sugar
2 large eggs, separated, at room
temperature
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Make the cupcakes:
1. Position a rack in the middle and preheat oven to 350 degrees F.
Line 16 muffin cups with paper baking cups.
2. In a double boiler over hot-not simmering-water, melt the white
chocolate, stirring frequently. In a heavy small saucepan over
medium-high heat, bring the milk to a boil and beat it into the white
chocolate. In a small bowl, combine the cream and vinegar; set aside.
3. Using an electric mixer set at medium speed, cream the butter
and sugar in a large bowl until light and fluffy. Beat in the egg
yolks one at a time, beating well after each addition. Stir the white
chocolate mixture into the butter mixture.
4. Into a medium bowl, sift the flour, baking soda, and salt. Beat
the flour mixture into the white chocolate mixture, alternating with
the cream mixture, until smooth.
5. In a grease-free medium bowl, using an electric mixer set at low
speed, beat the egg whites until they start to foam. Gradually
increase the speed to high. Continue beating until the egg whites
form stiff peaks. Fold one-fourth of the beaten egg whites into the
white chocolate mixture to lighten it; fold in the remaining egg
whites.
6. Spoon an equal amount of batter into each of the 16 cups and
bake until a cake tester comes out clean and the cupcake tops are
golden, about 25 to 30 minutes. Transfer the cupcakes in the pan(s)
to a wire rack to cool for 5 minutes. Remove the cupcakes in their
paper baking cups from the pan(s) to finish cooling on the rack.
Make the icing:
7. In a heavy large saucepan, combine the white chocolate, sugar,
and cornstarch. Add the boiling water and stir until thickened over
low heat. Cool to room temperature.
8. Using an electric mixer set at medium speed, cream the butter in
a large bowl until light and fluffy. Gradually beat in the white
chocolate mixture and continue beating until smooth. Using a metal
spatula, spread some frosting on top of each cupcake. Refrigerate
until the frosting sets and then loosely cover the cupcakes. Store in
the refrigerator and bring to room temperature before serving.
Do ahead: The cupcakes can be made up to 1 day in advance or frozen
up to 1 month.