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.
Friday, September 4, 2015
Wednesday, September 2, 2015
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.
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.
Monday, August 31, 2015
I need a name!
I have a favorite brownie recipe. Loaded with sweet chocolate flavor and tons of walnuts. I wanted something that was less messy, what with the cutting and crumbs, etc. Basically, I wanted a cookie form of it. With some slight tweaking, I baked this cookie this morning:
It's deliciously crisp on the edges with soft chocolate-y goodness in the center. And lots of nuts in every bite! Yummy!
Now, what do I call these cookies? Any suggestions??
Thursday, August 6, 2015
Tuesday, August 4, 2015
Richer Island??
This morning I'm baking some of my delicious Island Cookies to bring to my dentist office. (Cookies to the dentist?!? Well, they told me that they eat cookies too!) I chopped the macadamias; I measured the flour and sugar; I prepped all the ingredients and mixed up the dough. Scooped and baked and cooled and ... well ... I can taste one, right? mmm, buttery nuts and chewy coconut and... hmm, wait a minute... this is a rich bite of ... oh dear! That's not a white vanilla morsel! That's white chocolate!!
Okay folks. I do label all my containers. I have white chocolate chips and I have vanilla chips. However, my ability to read early in the morning is directly proportional to the cups of coffee I've had. In this case, none. Vanilla chips offer a sweetness and that lovely extra vanilla flavor; white chocolate has cocoa butter that gives the intense chocolate flavor and aroma. So, while this cookie is still heavenly delicious, it's a little bit richer today than usual.
Make the most of my mistake and try my "treasure" Island cookies today!
Okay folks. I do label all my containers. I have white chocolate chips and I have vanilla chips. However, my ability to read early in the morning is directly proportional to the cups of coffee I've had. In this case, none. Vanilla chips offer a sweetness and that lovely extra vanilla flavor; white chocolate has cocoa butter that gives the intense chocolate flavor and aroma. So, while this cookie is still heavenly delicious, it's a little bit richer today than usual.
Make the most of my mistake and try my "treasure" Island cookies today!
Tuesday, July 28, 2015
Rocky Road
It's not just an ice cream flavor!
Rich chocolate brownie, chunks of chocolate and almonds, ooey-gooey marshmallows. Yes please!
Rich chocolate brownie, chunks of chocolate and almonds, ooey-gooey marshmallows. Yes please!
Tuesday, July 14, 2015
I'll be out until...
July 26th. I won't be able to bake any orders until I get back. But please, place your orders so I can start baking the moment I'm back.
Thanks for understanding that I'm a small home business.
Thanks for understanding that I'm a small home business.
Double Chocolate Biscotti
I love biscotti. My favorites are the traditional Italian biscotti; those are the ones that are hard as a rock, because they are meant to be dunked in coffee, milk, or wine. My all-time favorite is my cranberry-hazelnut biscotti. And everyone I've ever gifted it to has loved it too. I get lots of requests. It's just perfect with that morning cup of coffee.
I know that there are many chocoholics out there, and I wanted to appeal to them too. Besides, chocolate is a wonderful complement to coffee -- mocha anyone? Keeping with the hard Italian type, I created a chocolate biscotti and opted to beef it up with some dark chocolate chips. Now I can have my chocolate cookie AND coffee!
For the record, I do make American style biscotti too, the kind that won't break your teeth. But they tend to disintegrate if you dunk them, and where's the fun in that? :)
I know that there are many chocoholics out there, and I wanted to appeal to them too. Besides, chocolate is a wonderful complement to coffee -- mocha anyone? Keeping with the hard Italian type, I created a chocolate biscotti and opted to beef it up with some dark chocolate chips. Now I can have my chocolate cookie AND coffee!
For the record, I do make American style biscotti too, the kind that won't break your teeth. But they tend to disintegrate if you dunk them, and where's the fun in that? :)
Tuesday, July 7, 2015
Wednesday, July 1, 2015
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