brown butter white chocolate macadamia nut cookies

lately our summer days have been non-existent. cloudy days are baking days. these scrumptious cookies caught my eye because my mom just came bag from hawaii with a huge bag of macadamia nuts.

recipe
1 stick butter
1c brown sugar
2tbs. milk
1 egg
1tsp. vanilla
13/4c flour
1/2tsp. baking soda
1/8tsp. salt
1/2c coarsely chopped macadamia nuts
1c white chocolate chunks

preheat oven to 350 degrees. grease your baking pans. start off with browning the butter. melt the butter over the stove until you see brown flakes forming on the bottom of the pan. it will take about 5-7 minutes. then remove from heat and let cool. while the butter is cooling start combining your dry ingredients in a bowl. then beat together the cooled browned butter and sugar for 2 min. add the egg. then add the milk and vanilla. then the dry ingredients. finish off by stirring in the chopped nuts and chocolate and scoop dough onto baking sheets. bake for 9-11 min until just golden brown.

this recipe came from joy the bakers blog. these were super easy to make and the browned butter factor made them that much more delicious. i baked them in two different sizes and came out with about 2 dozen cookies. baked for right around 9 min! enjoy mmm.

blueberry crumble in ramekins

summa summa summatime. that means lots of fruit, crumbles, pies, cobblers, crostatas etc. lets get started ...

recipe
filling
1 pint blueberries
1 lemon zested and juiced (or orange)
1/3c sugar
2 tbs. cornstarch

topping
1 c flour
1/4c brown sugar
1/3 sugar
1/4 tsp. cinnamon
1 stick unsalted, chilled butter (diced)
1/2 tsp. salt
slivered almonds (optional)

this serves four. preheat oven to 350 degrees. line a baking sheet with parchment paper and four ramekin dishes. mix together the filling ingredients and let sit for a couple of minutes before dividing the berry mixture into the ramkins. for the topping mix together everything except the butter and nuts. then add in the chilled butter using a food processor and lastly the nuts. sprinkle the topping over each one and bake for 40-45 min until crust is golden brown/ berry juice is bubbling. serve warm, enjoy.

went a little photo crazy on these babies but they just look so good. yummers. anyways this recipe comes from the blog TheCulturalDish. found it through foodbuzz (highly recommend checking it out). went through the recipe and comments and looked pretty fricken delicious. some minor changes i had to make: used an orange instead of a lemon, had no brown sugar so substituted for more white sugar and added 2 tbs. of molasses and took them out ten min early. oh and i'd use smaller ramekins next time because 1 pint of berries doesn't go that far. but easy and a perfect summer treat!

ginger- walnut- chocolate- blondies

no more brownies, time for blondies.

recipe

1 stick unsalted butter

1 c packed light or dark brown sugar 

1 large egg

1 tsp. vanilla extract plus scrapings from 1 vanilla bean (or 2 teaspoons extract)

1 c all-purpose flour

1/2 tsp. baking powder

1/8 tsp. baking soda

1/4 tsp. ground ginger

1/8 tsp. salt

1/3 c chopped candied ginger pieces

1/3 c dark chocolate chunks

handful toasted walnuts, coarsely chopped

preheat oven to 350 degrees. grease a 8'' pan then line with parchment, grease again and flour. first whisk together the butter and sugar. then whisk in the egg, about two min until the mixture turns pale. then add the vanilla and vanilla bean. whisk together the dry ingredients then add them to the wet batter. fold in ginger, nuts and chocolate. pour the batter into your prepared pan, top with remaining toppings and bake for 20-27 min. cool then serve. 

from joy the baker's blog. i didn't have any candid ginger so these are more like ginger walnut chocolate blondies. i've never made blondies before but they are just like a chocolate chip cookie bar which i've made many a times. also i didn't have any vanilla beans on hand so i just did the recommended two tsp. of vanilla instead. only baked them for 20 min but a little to gooey even for my liking, i'd say leave them in for at least 25. so easy and delicioussss num num. and no electric mixer required! all by hand. 

peach- and- blueberry- crumb pie

my fourth of july masterpiece. have done the cupcakes and flag cakes so i wanted to change it up. made this for the parents and the iversons bbq, got great reviews and makes great leftovers (guilty of some slices). 


recipe

filling:

1/4 c quick cooking tapioca pearls, such as Minute Tapioca

1 lbs frozen blueberries, thawed and drained, or 1 1/2 c freshblueberries

1 lbs frozen peaches, thawed, or 3 large fresh peaches, pittedand thinly sliced

1/2 c brown sugar

2 tbs. fresh lemon juice

2 tsp. pure vanilla extract

1 1/2 tbs. ground cinnamon

Zest of 1 large lemon

One 9-inch unroll-and-bake refrigerated pie crust

1 egg white, lightly beaten

topping:

1/2 c slivered almonds

1/2 c (1 stick) butter, cut into 1/2-inch pieces, chilled

1/2 c quick cook oats

1/2 c almond flour

1/2c brown sugar

preheat oven to 350 and butter pie dish. for the filling grind the tapioca in a food processor then mix it in with the rest of the filling ingredients. unroll the pie crust, place in dish and brush with the egg white. for the topping place all the ingredients in the processor and pulse until it forms chunks. pour the filling in the dish then add the topping. bake for 55 min; 30 min then cover edges with foil for the rest of the time. cool for 30 min then serve!

this recipe also comes from giada. i used fresh fruit and instead of dealing with the tapioca balls i used a tablespoon of cornstarch. think it did the job as a thickener. and we didn't have almond flour so regular all-purpose flour it is. turned out delicious even after all these changes. definitely will make again .. the toppings amazing plus you don't have to deal with making pie dough!

oatmeal, cranberry and chocolate chunk cookies

cooookies. i was craving some milk n cookies. kicking off july with yet another crummy day for washington, waiting for our lovely summer to come! my mom made these last fall and swears by them and we had the cranberries in stock so i thought i'd give them a try.


recipe
1 c all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1 stick unsalted butter, at room temperature
1/2 c light brown sugar
1/2 c sugar
1 large egg, at room temperature
1/2 tsp. pure vanilla extract
2 c old fashioned oats
1 c dried cranberries
1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks


preheat oven to 350 degrees. grease two cookie sheets. beat the butter and sugars together. then add the egg and vanilla. pour the dry the mixed dry ingredients into the batter then add the oats, chocolate and cranberries. scoop onto the greased sheet pans and bake for 13-15 minutes. enjoy!

nummers. this recipe comes from giada. i love her dessert recipes, they usually are pretty straight forward. this recipe made about 2 dozen; not too much batter to work with but delicious. i think the cinnamon is what makes these so good. they held their shape well and bake for just 13 minutes like she said. really good& easy to make cookies, will definitely use this recipe again. mmmm.