2 ¼ cups
flour 1 tsp baking soda 1 tsp salt 1 cup butter ¾ cup brown sugar ¾ cups granulated sugar 1 tsp vanilla paste 2 large eggs ⅔ cups rolled oats 1 cup macadamia nuts, roughly chopped 10 oz good quality white chocolate chips Caramel Sauce, optional (recipe below) Your favorite vanilla ice cream for filling (I love haagen Daaz) Instructions Preheat oven to 375 degrees and place rack in center of oven. Place flour, salt, and baking soda in a large bowl and set aside. Cream butter and sugars in mixer. Add eggs and vanilla paste, mix till combined. Slowly add flour mixture, till well combined Add whole oats, mix well. Add chocolate chips and nuts, fold in by hand. Place by large spoonfuls onto parchment covered cookie sheet and bake for 9-11 minutes. Allow cookies to completely cool. Drizzle with caramel. Place cookies (on the cookie sheet) into freezer for an hour. Ten minutes before filling cookies, take ice cream out of the freezer and allow to soften a bit. Top one cookie with ice cream. Place another cookie on top and gently press. You want the cookies separated by at least an inch of ice cream. Wrap individual sandwiches in wax paper and place in gallon size zip lock bags. You should be able to get 6-8 cookies into a gallon size zip lock. Place in freezer. Serve after ice cream sets up again! 3.2.2708
slice up some of the pineapple pound cake that my husband bought, serve it ala mode with mac nuticecream, pour over those with a brown sugar-butter caramelsaucewith sauteed pineapples, some banana slices and sprinkled chopped macadamianuts
It started many years ago when I had my first Christmas with my wife, what I usually serve during those days was the blueberry cheesecake which is my specialty
In a large bowl with a mixer blend sugars at medium speed. Add the flour mixture, macadamianuts and whitechocolate chips, and blend on low speed until just combined
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy
The ganache, withtwice as much cream as chocolate, would never thicken enough to roll into chocolate truffles, and while warm, it was almost like a very rich cup of hot cocoa
Recently I brought a batch of these cookies into the office and they disappeared so fast. In a large bowl, cream butter, brown sugar, and white sugar together until smooth
In a large bowl, cream butter with brown and white sugar, until fluffy. In a smaller bowl, combine flour with baking soda and salt, then slowly add to butter mixture, while beating
I wouldn’t put it passed me to have shuffled a stack of chocolate chips and glass of milk into my face and called it the most important meal of the day once or twice, but I’m talking about these bad boys, that you can actually eat for breakfast and still earn your gold star for whole grains and fruit first thing in the morning
)Serve withchocolatesauce. Sprinkle with half of the chocolate bars. For instance, replace dulce de leche with butterscotch ripple, caramel or pralines-and-creamicecream
½ cup granulated white sugar. These ChocolateCookieIceCreamSandwiches are stuffed with coffee icecream for a rich, creamy treat perfect for Valentine’s Day or any occasion
Beat sugar, butter and vanilla extract in large mixer bowl until creamy. I'll be featuring all different types of cookie/dessert recipes from now until Christmas so I can help with all of your baking needs
It worked perfectly with the classic combo of whitechocolate and macadamianuts. Last month, when I share my favorite Chewy Chocolate Chip Cookie Recipe I knew I wanted to “play” with the recipe and see how it would work as a base for lots of other yummy cookies
This dish is really a huge Chocolate feast whether you like dark,milk or whitechocolate it is all here in this dish and the combinations of textures and flavours really do endorse this dish that is fit for any special occasion or just for your own family,s indulgence so please enjoy any comments welcome
then he noticed the pumpkin can. Cream together butter and sugar in a stand mixer. The next morning, I was stared in the face with the regretful excuse-for-a-cookie from the night before
Following all the tips and tricks that all the experts use, I've made batch after batch of caramel, only to have to scrub a grainy white mess of lumpy, crystallized sugar, that didn't even get close to turning into caramel, out of my stock pot
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