Jamaican Buns

I know I usually reserve this website to promote just cookies, but I just had to share these today.  See, I do bake more than just cookies.  Cookies are usually just easier to handle and share.  I can bake lots of different things though.

This morning, I was in the mood for these.  Think of these buns as a free-form muffin.  I modified and tweaked a recipe I got from Walt Disney World.  My buns are a lovely blend of dried cranberries, coconut and lemon zest.  Not too sweet, but just delicious.  I ate them hot out of the oven with a smidge of butter.  I wish you could have tried them too.

Mmm, macadamia!

Today is National Macadamia Nut Day.
I love macadamia nuts.  When I went to Hawai'i, I bought bags of them to snack on.  Rich and buttery, I tried several of the flavors too.  My faves are the coffee glazed and just plain.  Apparently, they're full of complex B vitamins.  And they're originally from Australia. I didn't know that.

Macadamia nuts are also popular in cookies, specifically with white chocolate. I took it a step further by adding coconut and creating my Island Cookies, in memory of my Hawaiian visit.  Even folks who say they don't like coconut have drooled over these.  The chunks of macadamia really showcase here with their delectable crunch and flavor.  I've just convinced myself to go buy some macadamia nuts today.

Chocolate Mint

I usually make these cookies for catering orders.  They are always a huge hit.  Today, I was just feeling it.  I needed some minty goodness.  So I baked them.
No, these aren't like the Girl Scout's Thin Mints.  First of all, they are soft.  Rich chocolate cookie with a stud or two of chocolate chip, and a heavenly minty glaze.  All I can say is "mmm!".  Who needs Thin Mints?!?  These are way more satisfying.  You should try one.  Made from scratch:  real butter, sugar, eggs, flour, chocolate and peppermint.  They will be your new favorite.