Macadamia and WHITE CHOCOLATE????????!!!!!!



My friends, things are so good right now. It's pay week this week which means a little loosening of the purse strings. Which also means that over the next few weeks you will be seeing some posts featuring the fruits of the purse string loosening. This weekend's purchases are (get ready for it - last of the big time spenders here!) a new whisk, spatula and pastry brush. They were not expensive but let me tell you the excitement that they have brought into my kitchen. I've also had a quick visit to the St Lawrence Market and picked up a couple of gems.

I feel inspired, itching to try some of the recipes that I've been eyeing for a while and haven't taken the time for yet. I'm just not sure where to start. First of all, my friend KT gave me some awesome granola that I've been chewing on for a day or so - chock full of honey, nuts and dried cranberries - and everytime it goes in my mouth I think of something new to do with it. Then there are the great organic blueberries that I found at the market. Then... there's the Fleur de sel that I couldn't resist. AND finally... at the health food store (yes! I do shop at those places too!) I found these inspiring little bags of organic macadamia nuts. Who can resist macadamia nuts. Instantly, visions of white chocolate (Me! White chocolate! Go figure!) macadamia nut cookies danced before my eyes. I've got to try this! The bad news is that the granola, blueberries and fleur de sel won't be used in this post but I can, however, use the utensils!!!!


This is pretty much the recipe from The Magnolia Bakery Cookbook - minus the shredded coconut though because after living in the Caribbean anything involving shredded coconut is an abomination, vile, ghastly... the list goes on (for me at least. If you LOVE shredded coconut please do not take any personal offence, I would not hold it against you)

White Chocolate and Macadamia Nut Cookies

2 1/2 cups all purpose flour (unbleached)
1 tsp baking soda
1/2 tsp salt
1 cup of butter, softened to room temperature
2/3 cup sugar
2/3 cup light brown sugar (it says to firmly pack but I didn't)
1 lg egg
2 tbsp milk
1 1/2 tsp vanilla
1 cup white chocolate coarsely chopped (I used Lindt)
1 cup coarsely chopped macadamia nuts


Preheat oven to 350 degrees F
Combine the flour, baking soda and salt. Mix and set aside.

Cream the butter and sugars until smooth (about 3 min. or so). Add the egg, milk and vanilla and mix well. It should be quite fluffy. Add the dry ingredients and mix thoroughly. Stir in the white chocolate and the nuts and mix thoroughly again.

Drop onto ungreased cookie sheet in rounded teaspoon size (I used slightly bigger probably and it turned out quite well).


Bake for 10 - 12 min. until lightly golden.
Cool on wire rack.

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St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.

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Wanda Thorne
St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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