Showing posts with label macadamia nuts. Show all posts
Showing posts with label macadamia nuts. Show all posts

Monday, December 3, 2012

My youngest sister loves chocolate. Since my sister was coming over to take the kids to visit Santa, I decided to make some cookies with chocolate of course. My sister said she liked them a lot but I think her youngest daughter takes after her. I saw her take a couple cookies plus one for the road. I didn't think it was possible but I think my niece enjoyed the cookies more than my sister.
These cookies are rich and delicious. The original recipe calls for coconut but my sister doesn't like coconut so I've omitted it. I still thought they were great. They are gooey with a crunch from the nuts. When you just need chocolate, make these cookies.
Chocolate-Macadamia Nut Clusters
8 oz semisweet chocolate, chopped
1/4 cup unsalted butter
1 cup sugar
2 eggs
1 1/2 tsp vanilla
3 Tbsp all purpose flour
1/4 tsp baking powder
1 1/2 cups salted macadamia nuts, roasted
1 cup semisweet mini chocolate chips

  1. Preheat the oven to 350 degrees F.
  2. In a double boiler*, melt 8 oz. semisweet chocolate with the butter. 
  3. Stir the chocolate and butter until smooth and then remove from the heat. Allow to cool for 5 minutes. 
  4. In a large bowl, cream the sugar, eggs, and vanilla until smooth.
  5. Add the melted chocolate mixture to the sugar mixture. Beat until well blended.
  6. Stir in the flour and baking powder, mix until just moistened.
  7. Fold in the macadamia nuts and the mini chocolate chips. 
  8. On a parchment lined cookie sheet, drop about 1 Tbsp portions of dough onto a parchment lined cookie sheet spaced about 2 inches apart.
  9. Bake the cookies for about 8-10 minutes or until the edges are firm but still soft when pressed in the middle.
  10. Allow the cookies to cool for 5 minutes before transferring the cookies on a wire rack to cool completely.
Recipe adapted from My
*I use a thick, heat proof glass bowl over a small pan filled with 1/2 cup of water. 

One year ago...............................I made Chocolate Fudge.
My niece waiting for her cookie.
Check out my brother in law enjoying the cookie too!
Did you already know............
-Around 280 A.D., Saint Nicholas is thought to have been born.
-Saint Nicholas was born in the region of Turkey.
-Saint Nicholas is suppose to have traveled around the country side helping the sick and poor.

Sunday, July 22, 2012

Chock Full of Nuts Cookies

I love nuts in my cookies. So, I was very glad this recipe was not previously picked the members of The Project Pastry Queen. If you take a cookie and add four different types of nuts to it, this is the cookie you would have. Any other type of nuts can easily be substituted to your taste but why mess with perfection. Please check out the other members to see if they substituted different nuts in their cookies.
The hardest thing about making this recipe was keeping my children away from the toasted macadamia nuts. Alright, I will admit I did sample a couple of them but it was only for quality purposes. I did half the amount of the almond extract but added the omitted extract to the vanilla extract. 
Chock-Full-of-Nuts Cookies
3 cups pecan pieces
1 1/2 cups chopped macadamia nuts
1 1/2 cups chopped walnuts
1 1/2 cups slivered blanched almonds
1 1/2 cups butter, at room temperature
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
3 large eggs
1 1/2 Tbsp vanilla extract
1 1/2 tsp almond extract
3 1/2 cups all purpose flour 
1 1/2 tsp baking soda
1 tsp salt

  1. Preheat the oven to 350 degrees F.
  2. On a baking sheet, arrange the nuts in a single layer and toast them for 7 to 9 minutes or until golden brown.
  3. Allow the nuts to cool for 5 minutes.
  4. Chop the nuts into smaller pieces.
  5. Line the baking sheet with parchment paper.
  6. In a large bowl, cream the butter and both sugars until light and fluffy.
  7. Add the eggs, vanilla extract, and almond extract. Beat for 1 minute.
  8. Add the flour, baking soda, and salt. Beat for about 30 seconds or until the ingredients are thoroughly mixed.
  9. Stir in the nuts until combined.
  10. Scoop the dough about the size of a gold ball onto the baking sheet about 2 inches apart.
  11. Bake the cookies for 10 to 12 minutes and the cookies are golden brown around the edges with no raw looking dough in the middle. 
  12. Allow the cookies to cool for 10 minutes before transferring to a cooling rack.
The 6 1/2 dozen cookies will keep for 3 to 4 days in an airtight container or frozen well wrapped for up to 1 month. 
Recipe adapted from The Pastry Queen by Rebecca Rather. 
Did you already know...
-Hawaii grows 90% of the macadamia nuts worldwide.
-The macadamia nut is not native to Hawaii.
-A macadamia nut tree was first planted around 1881. 
-The macadamia nut originated from Australia.