Normally I am not a fan of white chocolate. Until I made these cookies that is. It seems to be the one place I have found where white chocolate makes a perfect ingredient. The payoff is a cookie that is slightly chewy, with a crunch from the wonderful macadamia nuts, and a delightful sweetness of the white chocolate. I was super glad I moved out of my comfort zone and tried a white chocolate recipe. These are easily a new favorite sweet for me.
This caramel drizzled, sticky and sweet pull-apart Monkey Bread is a delicious treat for guests on a Holiday morning. It serves great for family gatherings as it is loved by adults and children alike. Gooey and warm it hits your sweet spot and it super fun to eat by pulling off tasty chunks bit by bit.
I had my first heaping bowl of steel cut oats as a child. My grandpa set a bowl of the hearty oats in front of me while adding a liberal dab of butter, a spoonful of brown sugar, and a dash of cream. I was hooked from the first mouthful. These oats take more time and care to cook than the oats one usually serves (the quick oat varieties). But the texture, bite, and taste cannot be compared. It’s worth the effort in every way.
As I kid I hated all nuts except maybe honey roasted peanuts. As a young adult I started eating and enjoying varieties of nuts such as almonds, cashews, and macadamia. But it wasn’t until just a few years ago that I finally learned to love pecans and walnuts. Walnuts is an especially strange one for me. I hated those most of all. And now? I can eat a handful and actually enjoy it. The older I get the more I grow to appreciate foods I once turned my nose at. This new appreciation means my brownies and cookies can now involve some walnut or pecan goodness. Which makes for a chunkier, more moist, and delicious cookie.
Strawberry cupcakes for Valentine’s Day
A colorful spin on the traditional treat bar using one of my favorite children’s cereals. Star shaped sprinkles on top for an extra punch of rainbow goodness.
I didn’t need Valentine’s Day as an excuse to make heart shaped baked goods. Chocolate on chocolate, with sprinkles for good measure.