white chocolate

White Chocolate Butterscotch Walnut Rugelach… is that a mouth-full or what?

So here I am, a day late and a dollar short.

No… you know what? Lets strike that statement from the record!

I think a “glass half full mentality” would be much more appropriate in this case. Because after all I’m a pretty positive person, one of the many great traits of a true daydreamer. ๐Ÿ˜‰



Ready for Cookie Month?

November 28, 2010

in Cookies,Recipes

I hope you had a wonderful Thanksgiving weekend.

My Thanksgiving was a bit untraditional, in that it involved the addition of PJs, boxes of tissue, Tylenol, and cough syrup. This also meant I was forced to watch from the couch as my husband and oldest son prepared our Thanksgiving dinner.

Iโ€™m happy to report they did a fantastic job and I was pleasantly surprised to see how well they worked together.

As you can guess, I’ve stayed away from the kitchen since the bug hit me, which seems like it’s been forever. But, thanks to some pretty good antibiotics I should be back in action within the next couple of days. Just in time for “Cookie Month”!

If you recall last year, I named December “Cookie Month” and posted nothing but cookie recipes the entire month. In case you missed it, here a recap of last years cookies.

Oh, and there’s a lot more where these came from… ๐Ÿ˜‰

Danish Butter Cookies

Danish Butter Cookies – These cookies are as close as you’re gonna get to those out of the blue tin box, if not better! ๐Ÿ˜‰



Pinktober Pinkarons

Update: Just wanted to remind you I’m still in the running to be The Next Project Food Blog Star! Voting is currently underway for Challenge #6. If you havenโ€™t voted already you still have time… voting ends Thursday October 28, 2010 at 6pm (PST). Just click on the heart and show me some love. :) Thank you!!

Mactweets is going PINK this October in honor of National Breast Cancer Awareness Month.

Hey… if the NFL players, coaches, and refs are all sporting pink game gear to support the fight against breast cancer as well as help raise awareness. It’s only fair that our dainty macarons follow suit.



Pumpkin Spice Pepita Toffee

Now talk about something dangerous scary to have around the house… And nope, I’m not referring to the spiders or skeleton on the bowl.



A few days ago, one of my friends from work had a couple of bags of flavored pistachios in his cube and offered me some, one in particular caught my eye… garlic and green chile, I had never had a “flavored” pistachio, and I was amazed at how good they tasted.

Later on that day he said he would be placing another order and asked around if anyone else wanted to order so we could share the shipping cost.

Needless to say I partook in the ordering… I ordered two bags, a bag of the salted & roasted shelled pistachios as well as the garlic and green chile. This is the site we ordered them from Heart of the Desert.

Which brings me to todays cookie.

Armed with a 1 lb bag of shelled pistachios, I searched through my pantry trying to find the perfect partner in crime for my little green friends; I saw an unopened bag of white chocolate chips, the rest is cookie history.

Have you had a chewy oatmeal cookie bursting with white chocolate chips and pistachios? Oh so good…

Oatmeal White Chocolate-Pistachio Cookies
adapted from Baking Illustrated

1 1/3 cups unbleached all-purpose flour
1/4 cup ground pistachios
1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups white chocolate chips
1 cup chopped pistachios

Adjust oven racks to the upper and lower middle positions, preheat oven to 350 degrees F.

Line 2 large baking sheets with parchment paper or silpat.

In a bowl whisk, flour, ground pistachios, baking soda, and salt.

In a stand mixer beat butter, sugars and honey until thoroughly blended. Beat in the eggs one at a time just until combined.

Stir in the dry ingredients into the butter-sugar mixture with a wooden spoon. Stir in white chocolate chips, and chopped pistachios.

Scoop out 2 tablespoons of dough, roll into a ball, place them on the preapared baking sheets spaced 2 inches apart.

Bake until the cookies edges turn golden brown, 22 to 25 minutes.

Cool the cookies on the sheets for 2 minutes, then transfer with a spatula to a wire rack. Let them cool for at least 30 minutes.

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