Chocolate Macadamia And White Morsel Cookies

 Let's talk about cookies.  Who doesn't love a good cookie?  Especially a home made cookie!  Do you have a favorite cookie?  We have many, but this cookie is in the top five.  It may actually be in the top two.  Yes, it's that good.

Let's discuss why this cookie is so very good.  First, it is chocolate.  Need I say more?  Second, it has Macadamia nuts.  (OMG)  Third, it has white morsels in it.  So, let's recap.  It's chocolate, has Macadamia nuts, AND white morsels in it.  How could it be any better than that I ask you?  Seriously?

I found this recipe years ago in some magazine or the other and decided to give it a whirl.  The recipe immediately went into my poor falling apart handwritten recipe book so that it would never be lost because this was many years before the advent of the internet and/or blogging where I put a lot of my recipes for reference.  It's a great place to keep recipes because the recipes don't get all smudged with stuff from your hands while you are cooking and the ink doesn't run when you get liquid on the page AND you can share it with lots of other people.  I have some favorite recipes that are nearly unreadable.  Nuff said.

You are definitely going to want to make these cookies.  Why you ask?   Because they are fabulous and you will not be able to eat just one at a time (don't ask how I know this), and because they are fabulous.

Let's talk about Macadamia nuts for a moment.  LOVE them.  How about you?  They are not the cheapest nut to use in a cookie, but they may be the absolute best!  I find them at Target in small 2 ounce packages and it takes 2 packages for this recipe.  What do you know about Macadamia nuts other than they are sooooooo good?  I did a little research and this is what I found:

Macadamia:

a hard-shelled nut somewhat resembling a filbert and produced by an Australian evergreen tree  

of the protea family that is cultivated extensively in Hawaii —called also macadamia

No wonder they are a little on the pricey side since they only grow in Australia and Hawaii.  Trust me, it's worth the little extra for these wonderful nuts.

Now, here is what you need to make these cookies:

2 1/4 cups all purpose flour
2/3 cup unsweetened baking cocoa
1 tsp baking soda
1/4 tsp sat
1 cup softened butter (2 sticks)
3/4 cup sugar
2/3 cup packed brown sugar
1 tsp vanilla
2 large eggs
2 cups white morsels (1 12 ounce package)
3/4 cup chopped Macadamia nuts (rough chop - you want good sized pieces)

Preheat oven to 350 degrees Fahrenheit

Combine the flour, baking soda, and salt in a small bowl.

Beat the butter, sugar, brown sugar and vanilla until creamy.  Add eggs 1 at a time, beating well after each addition.

Gradually beat in the flour mixture.  Stir in morsels and nuts.

Drop by well rounded teaspoon full onto ungreased cookie sheet.

Bake for 9 - 11 minutes.  Remove from oven, let cool slightly, remove from baking sheet with a spatula.

YUUUUUUUUUUUM!  Try not to gorge yourself on these beauties.

You are looking at these and drooling aren't you?  I know you are even if you won't admit it.

This recipe makes a lot of cookies.  I got 5 dozen out of the recipe.  If you want them a little bigger, be my guest, just make sure they are completely baked when you remove them from the oven.  They are not soft cookie.

Next week is Halloween and if you are having a party, try this recipe.  Or, try this recipe because it's fall.  Or, just make them because you need to. Share them - if there are any left.  

Everyday Donna

Things to Remember:

The Macadamia is named after a scientist by the name of John Macadam who first wrote about the tree and it's fruit (nuts) in 1865.

Blueberry Cobbler With Biscuit Crumb Topping

 Did you ever have fruit that is going down, like fast.  You know, those brown bananas that have a day or so before you have to toss them?  Don't toss those bananas, cut them up and put them in a baggie to go in the freezer if nothing else.  They are good for smoothies!  Or, there is always banana bread.  Yum.

I happen to love all things blueberry and I buy them every time I go to the grocery and then suddenly I have several containers in the fridge and there is that first sign that they may start to shrivel at any moment and must be used!  No blueberry should ever be wasted!  Of course, you can put them in a baggie and freeze them just like the bananas.  But, I had a hankerin' for something sweet and desserty and I usually make a peach and blueberry cobbler, but alas I had no peaches.  Therefore, some other recipe must be used.  I make blueberry pie, but I didn't want to make crust.  It just seemed like too much effort so I started combing the world wide web.

I found this recipe on a blog called wickedgoodkitchen.com and it sounded just perfect so I thought I would give it a try.  It's a keeper!  It's easy and delicious.  I served it for dessert tonight and our 3 year old grandson ate two helpings - with ice cream of course.

Here is what you need:

Filling:

4-5 cups fresh blueberries, rinsed, dried and sorted.  (toss those shriveled ones)
1 cup sugar
2 tsp freshly grated lemon zest
3 Tbsp all purpose flour

Biscuit Crumb Topping:

1 cup + 5 TBSP all purpose flour
6 TBSP sugar
1 & 1/2 tsp baking powder
1/4 tsp salt
6 TBSP butter, cut into bits
1 large egg, slightly beaten
1 tsp vanilla
1 TBSP sugar
1 tsp ground cinnamon

Preheat oven to 375 degrees fahrenheit

Lightly butter a 10" baking dish

Combine the sugar, lemon zest, and flour called for in the filling.

Put the blueberries in the baking dish, sprinkle with the sugar/zest/flour in a very even manner so that there is no clumping of the sugar which allows it to dissolve while baking and won't be gritty.  I stirred mine a couple of times to prevent that from happening.  Continue to evenly sprinkle until all mixture has been used.

Make the crumb topping.  Put the flour in a bowl, add the sugar, baking powder and salt.  Whisk or mix with a fork.

Cut the cold butter into small bits and cut into the flour mixture until crumbly.  I used a pastry blender, or you can use your hands.  Add the beaten egg, vanilla and stir to thoroughly mix until you have a dough type mixture.

Spread over the blueberries using your hands.

Combine the sugar and cinnamon and sprinkle over the biscuit topping.

IMPORTANT.  SET THE BAKING DISH ON A BAKING SHEET BECAUSE IT WILL COOK OVER AND YOU WILL HAVE BURNED SUGAR AND SMOKE IN YOUR KITCHEN AND DON'T ASK ME HOW I KNOW THIS.  JUST SAVE YOURSELF A MESS.   TRUST ME.

Bake for 40-45 minutes until the top is nice and brown.  Remove from the oven and serve warm with a lovely dollop of ice cream or whipped cream or - both!

This really is a wonderful cobbler.  It is not too sweet, but the lemon zest gives it a really nice brightness.  The crust is like a big soft cinnamon biscuit that is absolutely delicious.

I will be making this again, and again, and ...... you know.  Give it a try.  I think you will really like it too.

Everyday Donna

Things to Remember:

Blueberries are considered one of the "super" foods.  So hey, why not enjoy them any way you can.  Cobbler works for me.  donna

Pecan Pie Muffins AKA Pieces Of Heaven

Do you say "pee-can" or "peh-cann"?  I am a "peh-cann" kind of girl.  Southerns tend to say "pee-can".  Either way, these pecan pie muffins are so good.  I mean really good.  Extra specially good.  Divine in fact.  The recipe was emailed to me by my sister.  I have no idea where she got the recipe, but am I ever so glad she did.  They are just like eating little pecan pies.  Seriously.  What could be better?

It was raining cats and dogs this morning and our two and a half year old grandson was spending some time with us while his mom worked on a writing deadline.  We couldn't go outside, so I asked him if he would like to help me make some muffins.  He is a "mini chef" and is ALWAYS up for baking.  I also love having him share the kitchen with me because we are baking memories.  (Did you catch that?  That's not a typo.)

If I took a survey among the male members in our extended family concerning their favorite pie, I know that the answer would be pecan.  How do I know that?  Because I make them for holidays and upon request.  Therefore, why wouldn't they love these delectable little pieces of heaven?  They are much easier to make than a pie and taste just like eating a piece of home made pecan pie and you don't have to fool with a crust.  Even better!   Here is what you need:

1 cup packed light brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
2/3 cups super softened butter
2 whole eggs beaten

Grease a muffin tin - and I mean REALLY grease the cups because these muffins are sticky and you don't want to lose one precious morsel.  Don't use paper cups.

In a medium bowl, combine the brown sugar, flour and pecans.

In a small bowl using an electric mixer, beat the eggs and add the super softened butter, continue beating until smooth.  Add the sugar mixture and thoroughly mix.

The batter looks kind of like chocolate chip cookie dough only not quite as stiff.

Fill the muffin tin cups 2/3 of the way full.   Bake for 20-25 minutes at 350 degrees Fahrenheit.

I used a muffin tin that is not real deep and I got a dozen muffins.  The recipe said  it makes 9 - just so you know to double the recipe because these won't last very long at all!!  They are a little crispy around the top edges and chewy and delicious in the center.  Aaaaaaaamazing.  I could see eating them with some whipped cream on top or a nice dollop of vanilla ice cream.  (Note to self.)  Mmm mmm mmm.

Dan ate one, and then insisted that he really needed another (who can blame him?).  Holly ate one when she came in and declared them fabulous.  Yes, I have had one (or two) myself.  They are sooooooooo good - especially with a nice hot cup of coffee (like now).  Yes, I ate one while typing this.  I just couldn't resist.  Now you want one don't you?

If you like pecan pie, or anyone in your family likes it, give these a try.  They are easy and delicious.  Two really good words in combination, don't you think?  Start preheating the oven.........

Everyday Donna

Things to Remember

Commander Charles Trip Tucker III:  (about pecan pie)  May not be good for the body, but it sure is good for the soul.    (from the movie Enterprise, 2001)

Cornbread From Scratch AND Cornbread Dressing - Two Recipes For The Price Of One

AND

Hello friends!  It's a good day, no - it's a great day, when  you get two for the price of one.  At least I think it is.  Sometimes I make one recipe knowing there will be a great use for it in another recipe.  Like here.  Delicious cornbread made from scratch and leftovers used to make a fabulous cornbread dressing!  Oh yes, two of my all time favorites.

I am going to show you how to make cornbread like my Kentucky grandma did and how to make cornbread dressing like a true southerner.   Oh boy, oh boy, are they both fantastic!  We enjoyed cornbread with fried catfish two nights ago and tonight we had the world famous roast beef and dressing.  What?  Did I say roast beef and dressing?  I sure did!  Most of us think of dressing with turkey or chicken.  You mean you can have it with roast beef?  You can and absolutely should!  

This combination comes from my first job.  I started working at Mead Johnson and Company in Evansville, Indiana, the week after I graduated high school in 1966.  I worked in the Medical Research Department.  There was an employee cafeteria that served wonderful food for super reasonable prices.  I mean real home cooked food.  On Thursday, once a month they served roast beef and dressing.  The cafeteria was always absolutely packed on that day and you knew you had to wait in line for a while, but is was so worth the wait.  I don't know about you, but my mom always made dressing with poultry, we never had it with beef.  This is where I learned that not only could you have it with beef, it was one of the best things ever!

Let me walk you through how to make cornbread in a cast iron skillet - a true southern treat.  Don't get me wrong, I like Jiffy cornbread and I use it a lot, but it doesn't even compare with REAL cornbread.  Kentucky cornbread.  Southern cornbread.  The most important part is a cast iron skillet, corn muffin, or corn stick baking pan.  Yes, they come in cast iron.  It's vitally important for that fabulously crispy, crunchy crust on the outside.  No other baking pan will make your cornbread turn out this way.  Seriously.

I have a 10 inch cast iron skillet that I use to bake my biscuits and cornbread in.  Once you do it this way, you will understand why.  Example - do you like Cracker Barrel cornbread?  It's because they bake it in cast iron.  It is soooooo yummy.  Now, here is a BIG secret to good cornbread.  The oil that you use in the batter should be heated in the cast iron skillet, swirled around the skillet then poured into the batter.  This keeps the bread from sticking to the pan and makes for a better cornbread.  Why?  I don't really know, but it does and it is the way grandma and mom always did it.  So, I do it too.  

Here is what you need for the cornbread

1 1/2 cups self rising cornmeal mix  (that means it already has the baking powder and salt in it, so you don't have to add it)  If you can't find self rising cornmeal mix, look on line to find out how to make it.

2 large eggs

1 cup buttermilk (add 1 tsp white vinegar or lemon juice to whole milk if you don't have buttermilk on hand and let sit for 5 minutes)

2 large eggs

1/4 cup vegetable oil

1 cup all purpose flour

*1/4 cup sugar  (we NEVER add sugar to our cornbread, feel free if you like it sweet)

Heat your oven to 450 degrees F.  

Beat the eggs in a medium bowl and stir in the buttermilk, corn meal mix, flour (and sugar) until smooth.  Heat the oil in the pan (I do this in the oven for about a minute), swirl it around the pan and add it to the batter.  REMEMBER, HANDLE WILL BE HOT ON CAST IRON - USE A HOT PAD!!!!!

Mix the batter until smooth.  It should be pourable, not too thick.  If it seems too thick, add 1 to 2 tablespoons more milk.  Pour into prepared pan. 

Bake 20 - 25 minutes or until golden brown.  

See, the batter is thick but pourable, like a brownie batter.   After you remove the baked cornbread from the oven, let the pan sit for a few minutes, get a plate and flip the pan over so the cornbread  can be cut and the beautiful crusty bottom becomes the top.  This is how it looks.

Oh my goodness, it is so good.  Eat it hot with a big slab of butter melted on it, or you could do it like my grandma always did for a night snack.  Crumble cold cornbread up in a glass of milk or buttermilk and eat it with a spoon.  Several of our family members had relatives who did the same.  Did anyone in your family do this?  Have I done it?  No.  Thanks.  It might be delicious, but I can't stand anything floating in my milk other than cereal.  Feel free to try it if you want.  Let me know what you think.

Dan and I enjoyed this wonderful cornbread with our fried catfish the other night.  Another reason for making the cornbread from scratch was so I could make dressing to go with our roast beef tonight.  Two birds with one cornbread.  Love it!  

If you like stove top stuffing, you are going to love this recipe!  It is super wonderful and so flavorful.  It's really easy to make if you already have the cornbread made and you want it to be a day or two old.  The dressing just works better with older bread, it doesn't get as soggy.

Here is how to make cornbread stuffing our family's way.

4-5 cups crumbled cornbread

3 slices bread, lightly toasted and crumbled

1 cup diced onions

1 cup diced celery

1/2 stick butter

1 tsp salt

fresh cracked black pepper

1 Tbsp ground sage

1 tsp dried thyme

1/2 tsp dried rosemary

2 large eggs, beaten

3 cups beef stock (from a box or can), or a little more if needed.

Dice onions and celery.  Melt butter in a skillet and add onions and celery.  Cook until onions start to get clear - do not brown!  You want them to be crunchy in the dressing.

Crumble cornbread and bread in a large bowl.  Add 1 tsp salt and lots of fresh cracked black pepper. 

Remove onions and celery from the stove and add to bread crumbs.  Add salt, pepper, and spices.  Mix thoroughly!!!!  Add beef stock, mix thoroughly.  Taste before adding eggs.  Add anything you think needed now.  (I like lots of sage, you may only want to use 2 tsps ground sage if you are not a fan.)  Beat eggs with a fork in a bowl, add to bread mixture.  Mix thoroughly!  If the dressing seems dry, add a bit more beef stock.  You want it very moist before baking.

Preheat oven to 350 degrees F.  Spray a 9 x 13 pan with cooking spray.  Put all the dressing mixture in the pan and bake for 30 minutes or until golden brown.  Remove from oven and serve.

Look at all the bright green celery and onions everywhere.  Yummmmmmmmo!  I like the vegetables to have a bit of crunch to them instead of being soggy.  That's why it is important not to overcook them in the skillet.  This reheats beautifully in the microwave in case you don't eat it all .  

Oh such succulent roast beef laying over that savory dressing.  I have to tell you, it was a wonderful meal!  Wish you could have joined us.  The really exciting part is, we have left overs for tomorrow.  I LOVE when that happens.  Give these recipes a try.  You are going to be cooking like a southerner in no time!

Everyday Donna

Things to Remember:

I remember as a kid being cold a lot, and hungry sometimes. We'd go to bed with just cornbread and milk, and I remember wearing shoes with holes in the bottom. I remember having twine for shoestrings.

~ Buck Owens