White Chocolate Cranberry Macadamia Nut Cookies | How to Be Awesome on $20 a Day

White Chocolate Cranberry Macadamia Nut Cookies

White Chocolate Cranberry Macadamia Nut Cookies are filled with all the good stuff. They’re buttery and crisp and full of texture. Crunchy nuts, tart cranberries and sweet white chocolate make a practically perfect cookie.

White Chocolate Cranberry Macadamia Nut Cookies | How to Be Awesome on $20 a Day

I’ve been writing this blog off an on for over six years. I’ve shared hundreds of easy, approachable, affordable recipes completely for free. Delicious recipes that are totally achievable even by inexperienced cooks and bakers. And yet people still want me to bake things for them. I don’t get it.

Freshly baked homemade cookies are better than anything you can get from those ubiquitous shopping mall cookie places. They require minimal effort and skill. Okay, they do take a bit of time to make at home because, especially if your oven sucks as much as mine, you can only bake 8 cookies at a time. But you can just chill out rewatching Friends on Netflix for the hundredth time. I’m starting to think I need to set up an online cookie shop.

White Chocolate Cranberry Macadamia Nut Cookies | How to Be Awesome on $20 a Day

These White Chocolate Cranberry Macadamia Nut Cookies would definitely be a big seller in my imaginary cookie shop. They got tons of compliments from my co-workers, even from people who said they don’t normally like cranberry or had never eaten macadamia nuts. These cookies are all about texture and contrast. Buttery crispy edges and a chewy center. Crunchy nuts and sticky fruit. Sweet white chocolate chips and tart cranberries. These cookies have it all.

The only slight twist to the cookie-making process here is that the cranberries need to be soaked in hot water while you’re mixing up the rest of your dough just to soften them a bit. Everything else is pretty standard. Cream together butter and sugar, add egg, mix in dry ingredients, then toss in your add-ins. Bake. Done. Simple. Awesome.

White Chocolate Cranberry Macadamia Nut Cookies | How to Be Awesome on $20 a Day

Hopefully, you’re up for making your own cookies this holiday season. White Chocolate Cranberry Macadamia Nut Cookies are an awesome place to start.

This recipe originally appeared on How to Be Awesome on $20 a Day in September, 2013.

Don’t forget to share your photos on Instagram. Tag me and use #awesomeon20 so I can see your creations.

White Hot Chocolate | How to be Awesome on $20 a Day

White Hot Choclate

White Hot Chocolate | How to be Awesome on $20 a Day

Guys, we’ve got our Christmas tree up, I’ve already eaten once at the Christmas market, and I’ve even ordered a couple of presents already. Who even am I? Normally I leave everything until the last minute and run around in a panic trying to figure out what the hell I’m doing before Christmas morning. Granted, I still have quite a few gifts to figure out, and I haven’t even started thinking about a menu, but I’m currently feeling way ahead of the game.

I’m ready to relax into the season and really enjoy it this year. We’ve got advent calendars, I’m thinking of picking up a bottle of Bailey’s, and the Golden Globe nominations are being announced on Thursday. I’m all set for cozy, quiet days, or should I say nights as we’re only getting about seven hours of daylight at the moment. Thirteen days of work left, then I’m all the way in the Christmas spirit.

White Hot Chocolate | How to be Awesome on $20 a Day

To help you get extra cozy this holiday season, I’ve made you some White Hot Chocolate, and it is tasty. We’ve got a whole bar of white chocolate in these two glasses. This is my husband’s favorite hot chocolate as he’s not a dark chocolate fan. It’s delicate and not outrageously sweet.

This is, admittedly more complicated than dumping some powder in a cup, adding boiling water, and stirring, but your still rather minimal effort will be rewarded. We’re mostly just chopping chocolate, heating, and stirring. And while you could skip the whipped cream and sprinkles, I can’t think of why you’d want to. It’s Christmas after all. Even if it’s not, there’s no bad day for sprinkles. And if you wanted to add some Bailey’s, I wouldn’t stop you.

White Hot Chocolate | How to be Awesome on $20 a Day

Keep the long dark winter at bay by lighting the fire, bringing a tree into your house, and sipping White Hot Chocolate. It’s gonna be awesome.

White Hot Choclate

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 2 mugs

White Hot Chocolate is sweet and smooth and so awesome.

Ingredients

  • 100 grams white chocolate, chopped
  • 1 teaspoon corn flour or corn starch
  • 1/4 cup milk powder
  • 1-1/2 cups whole milk
  • 1/2 teaspoon vanilla
  • Whipped cream and sprinkles to top

Instructions

  1. Chop your white chocolate relatively finely and pop it in a mixing bowl. Set aside.
  2. In a small sauce pan, whisk together the corn flour and milk powder to combine. Add the milk slowly, whisking as you go to make sure you don't have any lumps.
  3. Heat your milk mixture over medium heat, stirring frequently until it just starts to steam. As soon as you see steam, pour the milk over the chopped white chocolate, then walk away for about a minute. By this time, your chocolate will have melted. Whisk all this together until smooth.
  4. Pour the mixture back into the saucepan and put it back over medium heat for about five minutes until it just starts to bubble around the edges of the pan. It will have thickened slightly as well.
  5. Divide your hot chocolate between two mugs, top with whipped cream and sprinkles, and drink up while it's still hot.
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White Chocolate Cranberry Oatmeal Cookies | How to be Awesome on $20 a Day

White Chocolate Cranberry Oatmeal Cookies

White Chocolate Cranberry Oatmeal Cookies | How to be Awesome on $20 a Day

Thanksgiving has come and gone, even on an expat timetable. I think we hit it out of the park yet again. I’ll never not make turkey meatloaf. It’s just too good. Well, perhaps the pie didn’t go to well. In case you’re wondering, you can’t substitute custard powder for pudding mix. But we were all so delightfully full from dinner, I almost forgot about dessert. I never thought I’d write those words. 

With turkey day officially put to bed, we’re free to talk about all things Christmas without any awkwardness. We’re going to buy our tree next weekend because my husband is still very much the excited child when it comes to Christmas decorations. I’m a bit nervous about keeping a live tree healthy for that long, but we’ll just have to take extra care. It’s the shopping I’m most worried about though. I’m a terrible gift buyer. I just want to get everyone a book.

White Chocolate Cranberry Oatmeal Cookies | How to be Awesome on $20 a Day

You know my favorite thing about any holiday is the food, and the best thing about Christmas is cookies. They don’t really have a Christmas cookie tradition here in the UK, and I think they’re definitely missing out. I think you should add these White Chocolate Cranberry Oatmeal Cookies to your holiday baking list year. They’re not only seasonally appropriate with their burst of red and white, but they also happen to be irresistibly delicious.

There’s no secrets or tricks to this cookie. They’re pretty standard in terms of method. They raise the bar on a more traditional oatmeal cookie, though. Dried cranberries are vastly superior to raisins, and though I’m normally not a white chocolate lover, the sweetness balances the tartness from the cranberries perfectly in this recipe. Make sure you’re using rolled oats and not instant porridge or oatmeal, otherwise you won’t bet the proper chewiness from your oats.

White Chocolate Cranberry Oatmeal Cookies | How to be Awesome on $20 a Day

Let’s bake all the things this year, friends, starting with White Chocolate Cranberry Oatmeal Cookies. Keep it festive. Keep it awesome.

White Chocolate Cranberry Oatmeal Cookies

Prep Time: 15 minutes

Cook Time: 13 minutes

Yield: 32 cookies

White Chocolate Cranberry Oatmeal Cookies definitely deserve a place on your holiday baking list.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 4 1/2 ounces unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries
  • 100 grams white chocolate chips

Instructions

  1. Preheat your oven to 350F (175C) and line your baking sheet with parchment paper.
  2. In a mixing bowl add flour, baking powder, salt, and oats. Gently whisk to combine.
  3. In a large mixing bowl, use an electrical mixer to beat together the butter, brown sugar, and white sugar until creamy. Then beat in the egg and vanilla until combined.
  4. With your mixer on it's lowest speed, slowly add in the dry ingredients until combined. Finally, mix in the dried cranberries and white chocolate chips.
  5. I use a cookie scoop to scoop out walnut-size balls of cookie dough onto my baking sheets, leaving a couple of inches in between for the cookies to spread. I had enough dough for four batches of eight cookies.
  6. Bake your cookies for about 13 minutes or until they start to lightly brown around the edges. Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool. Store in an air tight container if you can stop your family from eating them all.
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White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

Guys, we actually had sunshine today in Glasgow. I thought maybe the sun had stopped working, but it’s back, and I love it. That doesn’t mean I’m going to run outside for a hike or something crazy like that, but I maybe I’ll treat myself to a cocktail before the sun goes away for good and we start marching toward the long winter.

I never got sun guilt when we lived in Hawaii, though a know a lot of people did. You could count on the sun to shine there. Here, if I don’t get outside on a sunny day, I never know when I might get another chance. It’s so precious here. It just makes you want to quit your life and give yourself over to the warmth.

White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

A great way to enjoy the sunshine would be to have a picnic and bring along some white chocolate raspberry blondies. These little beauties have a hint of caramel flavor that compliments the tart burst of fresh raspberries. If you can summon the patience to wait for them to cool completely, they’re easy to slice and transport, making them perfect to take along to any sun drenched eating experience you may desire.

These are so simple to make. It’s really just dumping some stuff into a mixer, pouring it into a baking dish, and sprinkling on some toppings before popping it all in the oven. These are good if they’re slightly on the gooey side, but they shouldn’t be wobbly when you pull them out of the oven. If you can resist the urge to dig in until they’re cool, you won’t regret it.

White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

Don’t let the sunshine pass you by. And don’t wait for an excuse to make white chocolate raspberry blondies.

White Chocolate Raspberry Blondies
Serves 12
White Chocolate Raspberry Blondies will bring some sunshine into your life.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 200 grams (7/8 cup) unsalted butter
  2. 150 grams (5 ounces) white chocolate chips
  3. 300 grams (1-1/2 cups) light brown sugar
  4. 3 eggs
  5. 200 grams (1-3/4 cups) all-purpose flour
  6. 1/4 teaspoon salt
  7. 1 teaspoon vanilla extract
  8. 1 small carton of fresh raspberries
Instructions
  1. Preheat your oven to 350 and butter a 9x9 inch baking pan.
  2. Melt the butter in a small sauce pan, then cook on medium low for five minutes.
  3. Stir in half of your chocolate chips until smooth. Set aside.
  4. Beat brown sugar and eggs together until light and smooth, about the color of peanut butter.
  5. Slowly stir in flour, salt, and vanilla.
  6. Fold in butter and white chocolate mixture until smooth.
  7. Pour batter into pan, then scatter raspberries and remaining white chocolate chips over the top.
  8. Bake for 40 to 45 minutes or until golden brown and not wobbly.
  9. Cool completely in tin, then pack up and take on an adventure.
Adapted from How to Be Awesome on $20 a Day
Adapted from How to Be Awesome on $20 a Day
How to be Awesome on $20 a day http://awesomeon20.com/
 

White Chocolate Peppermint Cheesecake | How to be Awesome on $20 a Day

White Chocolate Peppermint Cheesecake

White Chocolate Peppermint Cheesecake | How to be Awesome on $20 a Day

Have we all started permanently wearing our stretchy pants for the Thanksgiving to Christmas holiday party bonanza? I miss the days when I actually had to wear spandex to work. What do you think would happen if I showed up in tights and a leotard at my East End Glasgow school? Can we sit on the floor? Desks are for suckers.

This whole moving debacle is putting a a massive wrench in my plan to cook all the things. I might maybe sort of be co-hosting a waffle party this weekend, but I’m about to put most of the stuff in my kitchen into a box. I may not know who I am for a while.

White Chocolate Peppermint Cheesecake | How to be Awesome on $20 a Day

Before moving madness hit, I made you a cheesecake. Actually, I made you a White Chocolate Peppermint Cheesecake that you can serve as your Christmas dessert this year. Prepare to be loved by everyone.

This cheesecake has a chocolate cookie base and creamy white chocolate peppermint cheesecake studded with peppermint bark, then the whole thing is topped off with a white chocolate mousse and scattered with crushed candy canes. Not only is it festive and beautiful, but it’s one of the best cheesecake’s I’ve ever eaten.

If you can’t get peppermint bark where you live, you can make your own. It’s pretty easy. Here’s the peppermint bark recipe I used. Don’t worry about fancy molds. Just spread the chocolate out on a parchment lined baking sheet. Oh, and you only need half of this for the cheesecake. You can only make half or save the other half for snacking.

White Chocolate Peppermint Cheesecake | How to be Awesome on $20 a Day

I can’t wait until I can invite the world over for dinner in our new place. Until then, please please please make this White Chocolate Peppermint Cheesecake. It’s so very awesome.

White Chocolate Peppermint Cheesecake
Serves 12
White Chocolate Peppermint Cheesecake had better be in your face very very soon, like now.
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Prep Time
30 min
Cook Time
1 hr
Total Time
10 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
10 hr
For the crust
  1. 2 cups (around 20 cookies) chocolate cookie crumbs (like oreos or bourbon biscuits)
  2. 3 tablespoons butter, melted
For the filling
  1. 24 ounces cream cheese, softened
  2. 1 cup sugar
  3. 4 ounces white chocolate, melted
  4. 1-1/2 tablespoons flour
  5. 1-1/2 tablespoons heavy cream
  6. 1/4 teaspoon salt
  7. 2 teaspoons peppermint extract
  8. 3 eggs
  9. Approximately 1-1/2 cups pepermint bark pieces
For the mousse
  1. 1/2 cups cool whip, thawed
  2. 4 ounces cream cheese, softened
  3. 2 ounces white chocolate, melted
  4. 1-1/2 tablespoons sugar
  5. 1/2 teaspoons vanilla
  6. Crushed peppermint candies, optional
Instructions
  1. Preheat your oven to 350F (175C). Prepare your 9-inch springform pan by wrapping the outside with plastic wrap and then foil to keep any water from seeping in when you put it in a water bath.
  2. Use your food processor to crush up your cookies into fine crumbs. (If you don't have a food processor, you can put the cookies in a zip top bag and and smash them with a rolling pin or other heavy object.)
  3. Add the melted butter to the bread crumbs and pulse until your crumbs resemble wet sand.
  4. Pour your crumb mixture into your springform pan, and press the crumbs evenly into the bottom of the pan. Bake your crust for 10 minutes, then set aside to cool while you get on with your cheesecake filling.
  5. Reduce oven heat to 325.
  6. In a large bowl, use an electric mixer to beat your cream cheese until smooth. Next beat in the sugar, then scrape down the sides of the bowl with a rubber spatula.
  7. Beat in the melted white chocolate, flour, heavy cream, salt, and peppermint extract, and give the bowl another scrape.
  8. Beat the eggs in one at a time. Scrape and beat once more to make sure the mixture is completely smooth.
  9. Scatter your peppermint bark pieces evenly over your crust. Pour your cheesecake mixture over the crust and peppermint bark.
  10. Place your springform pan into a large roasting pan. Place the whole thing in the oven. Pull the rack out a bit so you can reach it easier. Pour hot water into the roasting pan until it's about halfway up the side of the springform pan. Gently push the oven rack back into place, close the door, and bake your cheesecake for an hour.
  11. When the hour is up, turn off the oven, but don't open the door. Leave the cheesecake in the oven for another 45 minutes.
  12. Remove the springform pan from the water bath and allow the cheesecake to cool on the counter for an hour. Transfer the cheesecake to the fridge to cool for at least four hours before adding the mousse.
  13. To make the white chocolate mousse, add all the ingredients to a mixing bowl, and beat together until thick and smooth.
  14. Carefully spread the mousse over the top of the cheesecake, and return it to the fridge for another four hours at least.
  15. To add a bit of festive cheer, crush up a candy cane, and sprinkle the bits over your cheesecake just before serving. They'll be crunchy the first time around, but they'll melt in the fridge. It' fine. They make a cool watercolor effect and still impart peppermint flavor.
Adapted from Baked by Rachel
Adapted from Baked by Rachel
How to be Awesome on $20 a day http://awesomeon20.com/



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