Saturday, July 31, 2010

Chocolate Chip Macadamia Nut Cookies

I found a bag of these at the grocery store tonight so I had to make them immediately. I used the recipe on the back of the bag. OMFG!!!! These cookies rock! I wasn't expecting the cookies to be great, but they were!! I saw Crisco listed as an ingredient and that always makes me a little nervous because I'm afraid the cookies will come out hard. Normally I replace Cricso with butter, but this time I decided to use Crisco - plus I am low on butter so what better time to follow the recipe as directed. The recipe said to use Butter Crisco - but I just used plain ole Crisco. I think Butter Crisco has an aftertaste so I avoid it.

Sooo the cookies have a nice crisp on the outside, but are oh so soft and delicious on the inside. I plan on going back to the store and getting more bags of these baking chips. My baking times were exactly 12 minutes. These seem to be easy to overbake so you have to make sure you keep an eye on them. I yanked them even though they seemed a little undercooked on the tops, but they set up nicely. ::drool::


  • 6 tablespoons butter, softened
  • 1/3 cup butter flavored shortening
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1/2 cup MAUNA LOA Macadamia Nut Baking Pieces


1. Heat oven to 350°F.

2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in baking pieces. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.

Monday, July 26, 2010

German Chocolate Cake

This is my second attempt at making a layer cake. I even used my leveler this time! (Please excuse the cheap Dixie plate.) The cake was a hit. The cake was moist and very chocolatey. Nom nom nom. The icing was delicious. I will never be able to eat a box mix of German chocolate cake and frosting again. I've been spoiled. I guess it is time to buy a cake stand. I've been using a plate to ice my cakes. Doh!

Sunday, July 18, 2010

Peanut Butter Brownie with Peanut Butter Cups

I normally make these with a milk chocolate bar in the center of the batter. I got the brilliant idea to put Reese's peanut butter cups in the batter. Nom nom nom!

Wednesday, July 14, 2010

Lemon Meringue Pie

My first attempt at a lemon meringue pie!

Reese's Peanut Butter Cup Cake

Wednesday, March 17, 2010