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white chocolate macadamia nut cookies

November 29th, 2012 | 2 Comments »

Thanksgiving is done, the month is nearly over and December looms on the horizon. Holiday plans are in full swing, decorations are coming out of storage and right on schedule, the air turned cold and brisk. There’s not much snow yet. Only enough to change the landscape from late Fall to Winter, but enough to get everyone’s thoughts on the next big holiday activity; baking. While I do a fair amount of baking year round, during the holiday season, I make more cookies than any other time of the year.

These cookies are a classic combination; soft and luscious white chocolate with buttery, rich macadamia nuts. A terrific cookie for holiday baking, or any time of the year, really. Something about white chocolate, to me anyway, speaks of winter. Maybe it’s the resemblance to soft snow, the pristine look of it, the clean taste. Not all white chocolate is the same though; in the current edition of Saveur magazine, they did a huge taste test on white chocolates and came up with some of the best available. Thankfully, Ghiradelli white chocolate made the cut, as it’s the one that’s most readily available to me.

Every Christmas season for the past few years I’ve been blessed with a gift box from
Oh! Nuts! for baking, or just decadent snacking. Oh! Nuts! has a full selection of premium dried fruits, chocolates, candy and high quality nuts for home cooks, as well as exquisite gift baskets for everyday or special occasions. Of all their products I have tasted over the years, I’ve never had anything less than stellar quality. I’m not one to purchase macadamia nuts all that often; once in a while I indulge in a small bag for ‘mouth therapy’, as they are one of the finest nuts ever that have crossed my tongue, but their price is often prohibitive, and a gift of them is wonderful. Macadamia nuts have the highest amount of monounsaturated fats of any of the nuts or seeds that we consume, and are a good source of a long list of minerals and vitamins. But go easy on them, as that fat content doesn’t come without a price, unless you use it’s oil on your skin. And don’t ever let your pup eat them; macadamia nuts are toxic to dogs.

In these cookies, those rich nuts just shine. The buttery base aside, a crunch of the moist nut next to the vanilla-sweet bite of white chocolate is, as I already mentioned, a classic combination. Based on this recipe from Joy the Baker, the end result of this cookie is a moist and tender little mass of cookie goodness. These turned out so perfectly that I almost wanted to box up the entire batch and give them away as a means to prevent me from tip-toeing into a closet with the container and nibbling them to oblivion and a whopping belly ache. I don’t know what’s worse in terms of temptation; having a sack of macadamia nuts in the house, or these cookies.

Brown Butter White Chocolate
Macadamia Nut Cookies

1/2 cup (1 stick) butter, don’t even think of using margarine, shortening or fake non-dairy butter
1 cup packed light or dark brown sugar
2 Tablespoons milk
1 large egg
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8  teaspoon salt
1/2 coarsely chopped macadamia nuts
1 cup white chocolate chunks

Preheat oven to 350 degrees F.  In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned bits appear in the bottom of the pan.  This may take about 5-7 minutes.  Once the butter is browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside.

In the bowl of a stand mixer add the brown sugar and slightly cooled butter.  Beat on medium speed for about 2 minutes.  Add egg and beat for one minute more.  Add milk and vanilla extract and beat to incorporate.

Turn the mixer off, scrape down the sides of the bowl and add the dry ingredients all at once.  With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed in.  Fold in the chopped nuts and white chocolate chips.

Scoop two teaspoon sized balls onto a lined baking sheet.  Bake for 9-11 minutes or until cookies are deliciously golden.  Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack.

Recipe reprinted verbatim from Joy the Baker

 

KATE’S NOTES:
The only process I changed in this was to add the white chocolate and the nuts when I added the flour. I find that folding in those extras at the end makes the dough too uneven. This spreads them out perfectly.
I did not brown the butter, as I’ve had some disasters with that process and have lost my mojo on it. I know. Sad, huh?
As it was, without that step these cookies still rocked.
As stated in the post, I used Ghirardelli white chocolate, a 4-oz bar and chopped up the entire thing, using every last shred.
I also added in way more than half a cup of chopped macadamia nuts because I’m a rebel like that.
And as if that isn’t enough, I used vanilla greek yogurt in place of the milk, mostly because I had a container of it that I didn’t want to eat. (ugh….don’t buy Dannon Light Greek yogurt. Bleah)
I think it contributed nicely to the very moist end result.

DISCLAIMER:
I was provided with the macadamia nuts free of charge as a gift.
No blog post was expected for the offering of this gift and all words and opinions in this post are solely my own. 

honey-soy glazed vegetables with crispy mushrooms

May 5th, 2012 | 2 Comments »

Saturday mornings are my sacred time. I rise early, with eager cats who think that the moment the birds start singing is ripe for raising their own voices, stirring the humans awake. I try to ignore Eli’s little ‘meeps’ while he negotiates the bed as light barely filters through the blind, but I can’t ignore his 16-lb frame when he steps on my head. It’s fine when all this happens around 7am in January. In May, at the prime hour of 5am, it’s a different story. But it’s his job and we respect that. Thank goodness for coffee.

And Saturday is my time. Mike rises six days a week with those critters (God bless that man) but on Saturday, he sleeps like a teenager, often until the unlikely hour of 9 or 10. It’s good for him, and those quiet moments of early sunrise, with coffee and a purring cat, are moments that are good for me. The patio door is open (though not in January) the birds sing-song chorus is cheerful, the coffee is super strong just as I like it and I have oceans of time to scan my blog reader, catch up on email or even a show on Hulu if I want. I’m often selfish with time; I like some that’s all mine, that I don’t need to share with anyone. I like being introspective, quiet and alone sometimes and these Saturday mornings are perfect for that.

I almost didn’t want to post this recipe. It was an utter ‘Hail Mary’ moment, a substitution of this for that, swapping one method for another and done in a haste that I’m almost embarrassed about. I had a small bag of fresh shiitake mushrooms, a plan and a time frame and every bit of it slipped away in the chaotic way that life takes charge and suddenly I was faced with a ‘Now or never’ option before the mushrooms became a slippery mass in their bag, and I punted blind.

The first bite to my mouth was almost interrupted by my heart pounding so badly that it nearly cut off my ability to swallow. I set some pretty high standards for myself, and no one is really holding that yardstick up to me, but me. I think I know what I’m doing; I think I can look at a recipe and recreate it in my head to be more about what I like to eat. And almost all of the time, when I head blind in to a dish, swapped out of someone else’s work, I do really well with it. It’s when I don’t trust my gut instincts and follow a recipe step by step, with all the ingredients in line like regimented soldiers that I trip up over my own indecision and end up tossing the whole thing on the compost heap.

Why do we sell ourselves short? We all do it, for one area of our lives or another. We can talk ourselves out of anything, refute the praise sent our way, shake our heads and frown at a compliment, and in our heads we make it seem so completely right, as in ‘Everyone does it and I’m not that great’. But here’s the thing: we ARE that great. We deserve those compliments and when they come, when praise rains down we shouldn’t turn from it, we should bask in it. It doesn’t mean we’re egotistical. It means something much more than that.

At my age I should think I know who I am, what I am capable of, what I enjoy eating and what I really don’t like any longer, and I SHOULD be able to rearrange a recipe without hand-wringing and self-doubt. I’m good at my craft; God gave me a gift and a skill set, and every time I stop my forward momentum and start scratching at my chin, all wrapped up in anxiety as I second guess myself, I’m portraying to Him that I don’t trust Him one bit.

Ephesians 2:10
“For we are God’s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do”

{{I’m not here to ask, or even expect that you share my beliefs, and if you don’t,
please respect our differences as I kindly ask that you keep that to yourself}}

This very act of disavowing God’s gifts to us was discussed in a sermon in my church several months back and it sank in to my heart like a stone and settled there, and now, with conviction, every time I raise my own voice against myself, I hear His coming back to me. This is my gift, and this is HIS gift to me and I trust in Him with all my heart. It goes without saying that He is not one to retract a gift due to some misaligned belief. “Oh whoops, sorry. Those skills were meant for someone ELSE. NOT you!” He just doesn’t work in that manner. I can trust in my gifts as I trust in Him. And whether you believe or not, your specific type of faith is irrelevant. We all have amazing gifts that we can be proud of, that we can own 100% regardless of where we feel they come from. Acknowledging them is a truth that we should never deny ourselves. We don’t need belief in God for that to happen; just faith in ourselves.

And with this recipe, in my rushed state to prepare this, without a whole great plan of exactly HOW it was going to be done, like I said, I punted blind and should have just told that quickened heartbeat to ‘Shush!’ as I raised my fork. I know that I’m good enough at my craft to make this dish amazing.

Because the end result was delicious, and it was exactly like I expected it to be. And those crispy Shiitake mushrooms? What an amazing taste and crunch. I should prepare them that way just as a snack, drenched and dredged and seared to a golden crackle. I had to shoot the photos, taste the finished product and just as quickly as all that was completed, pack it away and race out the door to one of those life moments that you simply can’t miss. So I need to make this again, with time to savor and enjoy the process, the gift and the fruits of the Earth and rejoice in what I’ve been given.

Do you ever find that you second guess yourself, or you dismiss praise, or shake off a compliment??
What do you feel are your own unique gifts?? 
 
 

Honey-Soy Glazed Vegetables
with Crispy Mushrooms

1/2 lb Shiitake mushrooms, stems removed
1 bunch Gold Beets, with greens; trimmed, peeled and cut to bite size pieces. Greens rinsed and set aside
1 small head Cauliflower, washed and cut to bite size pieces
1 bunch Radishes, trimmed and halved
1/4 c. honey
2 T. soy sauce
1 T. fresh squeezed lemon juice
2 T. molasses
2 T. water
1 package Asian Rice Crackers, pulverized (I placed these in a large plastic bag and whacked at them with a rolling pin)

Heat your oven to 400°. Whisk the honey, soy sauce and lemon juice together and set aside. In a separate small bowl, whisk the molasses and water together and set that aside as well.

Toss beets with oil of choice, salt and pepper to taste and place on a large baking sheet. Separately, prepare cauliflower and radishes in the same manner but place on a separate sheet as they will cook at a different rate than the beets. Place both sheet pans in the oven and roast until beginning to become tender when pierced with a fork. Remove the pans from the oven and drizzle the honey-soy mixture evenly between the two pans. Stir the vegetables to coat, place back in the oven and continue to roast, stirring often, until the sauce caramelizes and the vegetables become very tender. This timing will depend on your oven and the size to which you cut the vegetables. Be sure to watch them rather carefully, as the honey in the sauce can scorch.

When veggies are done to your liking, place them in a large bowl and sprinkle about 1/4 cup of the pulverized rice crackers over them, tossing lightly to coat.

Heat a heavy skillet (cast iron if you’ve got it) with about 1/4″ of an oil that will withstand a high dose of heat, like coconut or grapeseed. Toss the shiitake mushroom caps in the molasses mixture, then coat them with the crushed rice crackers. Carefully place them, cap down in the heated oil and fry until crisp, about 5 minutes. Drain them on paper towels until cool enough to handle, then slice them in to strips.

Spoon the glazed vegetables on to plates, then top with the sliced mushrooms. Sprinkle the dish with any remaining crushed rice crackers and serve. This tasted divine served just slightly above room temperature.

KATE’S NOTES:
In my haste and scattered-ness over this recipe, I completely forgot to add the greens to the dish. They can be sauteed until tender in the skillet, just before you sear the shiitake mushrooms. I will definitely make that addition next time this dish comes through my kitchen.

meet my new baby…..

November 15th, 2011 | 8 Comments »

I have been abundantly blessed to receive this beautiful Nikon D80 camera as a gift, straight from the heart of a wonderful friend.

And here I am, someone who is so good with words and story-telling, and I can’t find the proper ones to express my gratitude for her kindness and generosity. She has blessed me, abundantly, and I am so excited to get to know this little beauty better.

You have no idea how much I look forward to sharing with you all that we’ll be able to create.

This week marks the 10th Edition of Just Write Tuesdays, hosted by Heather, of The Extraordinary Ordinary.