Last month, when I share my favorite Chewy Chocolate Chip Cookie Recipe I knew I wanted to “play” with the recipe and see how it would work as a base for lots of other yummy cookies. I’m happy to report that by simply swapping out the chocolate chips I was able to make delicious White Chocolate Macadamia Nut Cookies! The dough is rich and flavorful and has just the right balance of textures (slightly crisp edges, chewy center). It worked perfectly with the classic combo of white chocolate and macadamia nuts! I was tempted to add some dried cranberries as well, and I think I will another time.
If you love White Chocolate Macadamia Nut Cookies, then you’ll need to make these soon! I sent them off to work with hubby and he said it took about 5.3 seconds for his co-workers to empty the plate! =)
Usually, if I’m photographing treats with a placemat I wouldn’t include the full placemat in the photo… but this one is so pretty I had to include it! I love collecting props from all over, but I especially love using props that hold a special memory (such as purchased on a trip), or things that are special gifts from friends. This placemat (part of a set of four) was a recent gift from a friend I’ve know since I was 11 =)
White Chocolate Macadamia Nut Cookies
This recipe produces delicious, chewy cookies with a classic flavor combo!
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
12 Tablespoons (1 1/2 sticks) Challenge unsalted butter, melted
3/4 cup packed dark brown sugar
1/2 cup sugar
1 egg PLUS 1 egg yolk
2 teaspoons vanilla extract
3/4 cup chopped macadamia nuts (unsalted)
1 1/2 cups white chocolate chips
In one large bowl add flour, baking soda and salt and set aside.
Melt the butter, then add to another large bowl, or the bowl of an electric mixer.
Blend melted butter with both sugars, and beat (or stir vigorously by hand) until the butter and sugars are well combined and the mixture is smooth and shiny.
Add the egg, then the egg yolk, and continue to beat until fully incorporated.
Add vanilla and blend well.
Pour flour mixture slowly into the mixer, then add the nuts and white chocolate chips and blend just until all the flour is incorporated.
Preheat oven to 350*F and move the bowl of cookie dough to the fridge for 10 minutes (while the oven heats up).
Line 2 baking sheets with parchment paper.
Scoop the batter (using a 2 tablespoon cookie scoop) onto the parchment paper lined baking sheets.
Bake cookies, one baking sheet at a time for 10-12 minutes (I usually bake mine for 10 minutes).
Remove the cookies from the oven when the edges of the cookies are just BEGINING to get golden brown, and the centers of the cookies appear slightly under-baked.
Allow the cookies to cool about 5 minutes on the baking sheets, and they will continue to cook, and firm up. Once partially cooled, carefully transfer cookies to a cooling rack.
Keep the remainder of the dough in the fridge while you are baking the others. Keeping the dough cool will help the cookies keep their shape while baking.
Recipe source - Glorious Treats
I used unsalted macadamia nuts (as listed), but feel free to use salted nuts and then reduce the additional salt in the dough to 1/4 teaspoon.
I really like to bake these cookies on parchment paper, as noted. Feel free to use Silpat lined baking sheets, or lightly greased baking sheets, but your results may not be identical to mine.
Be careful not to over bake the cookies, or they will not have the soft, chewy texture I've described. Be sure to remove the cookies from the oven while they still appear to be slightly under-baked.
Do you love cookies?
Here are a few more of my favorites…
Chewy Chocolate Chip Cookies
One of my favorite parts of baking is sharing the treats I make with family and friends. And a bit of pretty packaging is the perfect way to elevate a simple treat into a sweet gift.
Bakers twine is one of my ”go to” items to add the finishing touch to little gifts. If you been reading here on Glorious Treats long at all, I’m sure you’ve noticed my love for bakers twine!
I used some orange and black twine on my recent Halloween Marshmallow Pops (pictured above) and it was easy to find several other posts (pictured above) where I added some bakers twine to dress up my project… Pumpkin Spice Cutout Cookies, Blackberry Vanilla Cupcakes in a Jar, Strawberry Lemonade Cupcakes in a Jar, Apple Pie in a Jar.
Today I have a great giveaway sponsored by Bakers Stock for 5 spools of bakers twine in YOUR choice of colors!! And it’s double the fun because there will be TWO winners!
Bakers Stock has long been my favorite place to buy cupcake liners (especially the brown ones I use the most!), but they have a great selection of other baking and party supplies too… including bakers twine!
Just look at all of these amazing color choices…
Ready to win?
Simply use the Rafflecopter form below (there is a simple, one time sign in if you’ve never used Rafflecopter before).
a Rafflecopter giveaway
Details – Giveaway open to residents of the U.S. and Canada. Giveaway ends Tuesday, October 17th (2013) 9pm Pacific. Giveaway sponsored by Bakers Stock. Winner will be chosen at random (by Rafflecopter).
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(Winners posted in the Rafflecopter form above)
Bakers Stock is offering a very generous discount code for 50% off your order of bakers twine!!
The discount code is TWINE50 and is valid thru November 1st, 2013
I love fancy desserts… but I also love treats that are quick and easy! These Halloween Marshmallow Pops are super simple, and yet still so cute!
I’ve made this kind of simple treat before for Valentine’s Day and Christmas, so there is nothing super impressive here… just a cute and simple idea perfect for a Halloween party, or little school treats.
These marshmallow pops are fun to make, and if you have kids around I’m sure they’d love to help!
How to make Halloween Marshmallow Pops ~
White chocolate, or white/almond candy bark
Paper straws (available from Sweets & Treats and Hobby Lobby), or pop sticks
1). Press a straw (or pop stick) into a marshmallow, and repeat for as many as you’d like to make. Set aside.
2). Melt the white chocolate in a glass measuring cup or a mug. Melt the chocolate using 50% heat, and check it ever 30 seconds or so.
3). Dip the marshmallows on a stick into the white chocolate (I usually just dip about 2/3 of the marshmallow). Allow some excess chocolate to drip off a bit.
4.) Immediately, sprinkle the chocolate covered marshmallow with sprinkles of your choice (this is best done over a large bowl with a paper towel at the bottom of the bowl to keep the sprinkles from bouncing around).
5). Place the finished marshmallows in a mug or short vase and move to the fridge or freezer for a few minutes, just long enough to let the chocolate set up.
6). Eat, or package as desired.
I made up a bunch of marshmallow pops for my youngest to share with her classmates, and they were very popular little treats! For these, I cut the straws in 1/2 to make cute, tiny little goodies (and save on straws!). I wrapped the marshmallows in little baggies (available at Michael’s or most craft stores) and tied them with bakers twine (from Bakers Stock).
Happy treat making!
Have you ever had a French Macaron? Macarons are one of those treats that are memorable enough that you would KNOW if you’ve had them or not! I enjoyed my first French Macarons a couple years ago, when a friend shared a batch she had made. That was all it took to be hooked! French Macarons have such a unique combination of textures (crisp, chewy and smooth) and come in such an endless array of flavors!
Not only are the flavor options endless with French Macarons, but so are the colors and shapes! Mindy Cone (of Creative Juice) has just published the most beautiful and inspiring book FULL of creative ideas for Macarons! Her book, Gourmet French Macarons is loaded with full page photos (taken by Mindy herself!) and all the instructions for creating the most adorable, beautiful and fun Macarons ever!
Aren’t they amazing?
These are just a few of the over 75 creative ideas packed into Gourmet French Macarons!
And you don’t have to worry about perfecting these fun shapes on your own… the book includes a CD with all the printable templates you’ll need!
Feeling inspired already? I know I am, after looking through this fun book!
Gourmet French Macarons is available now on Amazon, but one lucky Glorious Treats reader is going to win a copy!
Would you like to win a copy of this beautiful book?
Simply leave a comment below sharing if you’ve ever had a French Macaron (and if so, what’s your favorite flavor)?
Details - One entry per person. Giveaway ends Wednesday, October 9th, 9pm Pacific. Open to U.S. residents only. Winner will be chosen using Random.org. Book for giveaway provided by Mindy Cone.
All images courtesy of Mindy Cone/ Creative Juice.
Keep up with Mindy and all of her pretty and creative projects on Creative Juice, Facebook and Twitter.
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Winning comment #18- Doreen
Fall is one of my favorite times of year to bake. There is just something extra special about filling the house with warm, rich fragrances when there is a chill in the air.
This Apple Cream Cheese Bundt Cake combines a moist and flavorful apple cake with a sweet cream cheese filling, and an incredible praline frosting. Although this recipe does require several steps, the end results are delicious, impressive and perfect for any fall celebration.
When I first came across this recipe (originally from Southern Living) I considered skipping the cream cheese filling in an effort to simplify the recipe. But I usually try to make a recipe as listed before making changes, so I figured I’d give it a try as is. The filling is delicious and adds a nice creamy texture to the overall recipe. I will say, the apple cake and praline frosting are both delicious, so if you don’t care for cream cheese, or want to speed things along I think you could omit the filling. If you are going to leave out the filling, be sure to reduce the overall baking time.
Another suggestion would be to bake the cake one day, then frost it the next day, to break up the work a bit.
This cake would be perfect for a fall brunch, and is a delicious treat with a glass of milk, or cup of coffee.
Apple Cream Cheese Bundt Cake
Rich, moist and full of flavor, this is the perfect bundt cake for a special occasion.
Cream Cheese Filling-
1 (8oz) package cream cheese, softened
1/4 cup Challenge butter, softened
1/2 cup sugar
2 Tablespoons flour
1 teaspoon vanilla
1 cup finely chopped pecans
3 cups flour
1 cup sugar
1 cup (packed) brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon allspice
3 eggs, lightly beaten
3/4 cup oil (canola, olive or vegetable)
3/4 cup applesauce (unsweetened)
1 teaspoon vanilla
3 cups peeled and finely chopped apples (I used Granny Smith)
1/2 cup (packed) brown sugar
1/4 cup Challenge butter
3 Tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
1/4 cup roughly chopped pecans, for garnish
Grease and flour a (14 cup) bundt pan, and set aside.
Prepare cream cheese filling-
Beat the cream cheese, butter and sugar together with an electric mixer until blended and smooth. Add egg, flour and vanilla and beat until just combined. Set aside.
Prepare cake batter-
Preheat oven to 350*F and bake pecans for 5-7 minutes until lightly toasted and fragrant.
Meanwhile, stir flour, both sugars, salt, baking soda and spices together in a large bowl.
Stir in eggs, then oil, apple sauce and vanilla.
Stir in apples and pecans.
Spoon two-thirds of the apple batter into the prepared pan, then spoon cream cheese filling over the apple mixture, leaving a 1 inch border around the edges of the pan.
Spoon remaining apple batter over the cream cheese filling.
Bake cake at 350*F for 1 hour to 1 hour and 15 minutes, or until a long wooden skewer inserted in the center comes out clean. Cool cake in the pan, on a wire rack about 1 hour. Remove cake from pan, and cool completely (an additional hour).
When the cake has cooled, prepare praline frosting.
Combine brown sugar, butter and milk in a saucepan and bring to a boil. Boil 1 minute (set a timer).
Remove pan from heat and add vanilla extract, then powdered sugar. Whisk together until fully combined. If needed, pour frosting through a fine strainer to remove any powdered sugar lumps. Cool frosting slightly (about 5 minutes) until it has begun to thicken slightly, but is still easily pourable. Pour over cake, as desired. Garnish with pecans, if desired.
Happy fall baking!