Tag Archives: dessert
1/16/13

I ♥ Chocolate Dipped Macadamia Nut Shortbread

Dark chocolate dipped macadamia nut shortbread cookies

I have a very eclectic selection of cookie cutters.

Some of the most random ones include: squirrels and greek letters. These are unrelated. Promise.

Dark chocolate dipped macadamia nut shortbread cookies

Although the heart cookie cutter is probably the most normal one, it only comes out once a year, in February.

Last year for Valentine’s Day I made Conversation heart cookies that my friends and colleagues loved. This year I made a personal favorite: macadamia nut shortbread dipped in dark chocolate.

Dark chocolate dipped macadamia nut shortbread cookies
 
I didn’t make up this combination, but I can certainly appreciate it.

Life sure is sweet. xo

Dark chocolate dipped macadamia nut shortbread cookies
 
Chocolate Dipped Macadamia Shortbread
Serves 2

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Ingredients
1 cup butter, room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
2 cup flour
1 cup macadamia nuts, coarsely chopped
An extra 1/4 cup macadamia nuts finely chopped to use as a topping
8 oz. chocolate (I prefer dark)
1/4 cup shortening

Instructions
Cream the butter until smooth. Beat in the powdered sugar and vanilla. When combined, slowly add the flour and beat until incorporated. Mix in the coarsely chopped mac nuts. Pat the dough into a ball and refrigerate in a large ziplock bag or plastic wrap for 2 hours. Heat the oven to 300 degrees F and remove dough from refrigerator. Roll out to 1/4-1/2 inch, and stamp with cookie cutters (or, simply roll into log and slice). Place pieces on ungreased baking sheet, and bake for 20 minutes or until the cookies turn golden around the edges. Remove from oven and place cookies on a cooling rack. In the meantime, melt the chocolate and shortening, and dip (or drizzle!) over cookies. Sprinkle with finely chopped mac nuts, if desired, and let cool.

Margaritas in the Rain http://margaritasintherain.com/

Chocolate Dipped Macadamia Shortbread

Makes approx. 2 dozen large cookies
Adapted from Use Real Butter

Ingredients:
1 cup butter, room temperature
3/4 cup powdered sugar
1 tsp vanilla extract
2 cup flour
1 cup macadamia nuts, coarsely chopped
An extra 1/4 cup macadamia nuts finely chopped to use as a topping
8 oz. chocolate (I prefer dark)
1/4 cup shortening

Instructions:
Cream the butter until smooth. Beat in the powdered sugar and vanilla. When combined, slowly add the flour and beat until incorporated. Mix in the coarsely chopped mac nuts. Pat the dough into a ball and refrigerate in a large ziplock bag or plastic wrap for 2 hours. Heat the oven to 300 degrees F and remove dough from refrigerator. Roll out to 1/4-1/2 inch, and stamp with cookie cutters (or, simply roll into log and slice). Place pieces on ungreased baking sheet, and bake for 20 minutes or until the cookies turn golden around the edges. Remove from oven and place cookies on a cooling rack. In the meantime,  melt the chocolate and shortening, and dip (or drizzle!) over cookies. Sprinkle with finely chopped mac nuts, if desired, and let cool.

12/26/12

Light Frozen Lime Yogurt Pie

Light Frozen Lime Yogurt Pie

Is anyone else stuffed?

I really overdid it this season. I started at Thanksgiving and didn’t look back. From cocktails to cakes, I thoroughly enjoyed the holidays. But, it’s time to start the New Year smarter.  So – let’s lighten things up, shall we?

 
Light Frozen Lime Yogurt Pie

I don’t think there’s ANYTHING wrong with having a sweet tooth. These light and healthy lime pies satisfy even the meanest dessert craving. They’re sorta like ice cream cake – but made with yogurt. And pie crust. And… well, maybe that was a bad comparison.

Let’s just say, it’s the perfect post-holiday dessert.

As a side note, I typically prefer to make graham cracker crust from scratch ­– but couldn’t resist the ease of these pre-maid mini crusts I found at the supermarket. If you can’t find them in your local grocery store, simply buy a box of graham cracker crumbs and follow the instructions on the back of a box.

Happy Holidays!

Light Frozen Lime Yogurt Pie
Light Frozen Lime Yogurt Pie
Serves 4

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Ingredients
2 cups of lime yogurt (2 6 oz cups)
8 oz carton, heavy whipping cream
2 limes
4 mini graham cracker pie crusts

Instructions
Fill mini graham cracker crusts with ½ cup yogurt each. Wrap pies in plastic wrap and freeze at least 3 hours, until semi-frozen. If frozen too long, leave on the counter to defrost for several minutes so yogurt is not rock hard when you’re ready to serve. In the meantime, whip the cream in large bowl with a until it peaks. Add 1 T sugar if desired – I opted to leave out in the interest of having a lighter dessert. Pipe onto pies. Zest lime onto whipped cream. Enjoy while semi-frozen.

Margaritas in the Rain http://margaritasintherain.com/

 

11/21/12

Thanksgiving Dessert Roundup

Have I mentioned that I’m hosting Thanksgiving for the first time? Eek. I spent the weekend grocery shopping, prepping recipes and dusting off old platters. And I’m ready for the in-laws to arrive. All that’s left is cooking the Turkey and doing some baking. I’ve always found that having fresh baked treats is the best way to welcome guests. So without further ado, here’s a list of my favorite fall festive treats for your holiday table and beyond. 

Happy Thanksgiving!

 
 
pumpkin bars with cream cheese frosting
 
pumpkin pie pops

 

 
10/31/12

Baked Apple Empanadas

Is there anything better than a super crunchy Fall apple?

Baked Apple Empanadas

Um, yes, there is.

Apple empanadas.

Baked apple empanada

In true confession, I’m a total creature of habit. From french apple tarts to apple butter, I tend to make the same tried-and-true recipes each season.

This Fall, I was determined to spice things up in the kitchen. I think it’s safe to say that I passed the test with these homemade apple empanadas (using this recipe from Global Table Adventure).

Baked apple empanada

If you’re a crust person like me, you are going to want to eat the entire batch of these little handheld treats. They’re like inside out pies, filled with ooey gooey apple pie filling.

Take it from me: these empanadas are delicious warm or cold. Or covered in vanilla ice cream and caramel sauce or… well, you get the idea.

Baked apple empanada with vanilla ice cream and caramel

New Thanksgiving tradition? Just saying.

10/3/12

Pumpkin Bars with Cream Cheese Frosting

Today you’re in for a treat.

Pumpkin Bars with Cream Cheese Frosting

A pumpkin treat, to be exact.

In college, I worked part-time at my school’s admissions office. You know those college tour guides who give group tours while walking backwards? Yea. That was me. Anyway, at one of our work parties, a staff member brought these treats to share with our team. I begged her for months for the recipe, and finally, she caved.

I’ve been making this recipe every Fall, ever since.

Pumpkin Bars with Cream Cheese Frosting

I’m always asked to bring this dish to our friends’ annual pumpkin carving party and other miscellaneous Fall get-togethers. Although it’s actually more cake-like, these Pumpkin Bars are aways – ALWAYS – a crowd pleaser. 

There’s something about pumpkin that gets people giddy. I think it has something to do with sweater weather and the looming excitement of the holidays ahead. 

Pumpkin Bars with Cream Cheese Frosting

In truth, I didn’t love pumpkin-anything (NOT even Pumpkin Spice Lattes) while I lived in Hawaii. But after moving to the mainland and experiencing Summer turn to Fall, I’ve grown to appreciate and really love pumpkin-everything. There’s just something festive about it as the temperature drops, the days shorten and the leaves begin to fall. 

Pumpkin Bars with Cream Cheese Frosting

I’ve traditionally held this recipe top secret, but I figured there would be no use in not passing along such a great Fall treat. Like the blueberry coffee cake recipe that I recently posted, I promise this will become a well-used recipe in your collection.

Pumpkin Bars with Cream Cheese Frosting

 

Pumpkin Bars with Cream Cheese Frosting

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Cake
4 eggs
2 cups sugar
2 cups flour
1 tsp baking soda
2 cups pumpkin
3/4 cup butter
2 tsp baking powder
1/4 tsp cinnamon

Frosting
3 oz softened cream cheese
6 tbsp softened butter
1 tsp vanilla
1 tbsp milk
3 cups powdered sugar

Instructions
Cake: Mix all ingredients together, pour into 11×15 pan. Bake for 35-40 minutes at 325.
Frosting: Beat together in chilled bowl. Frost when cool.

Margaritas in the Rain http://margaritasintherain.com/

 

6/12/12

Rhubarb Frozen Yogurt

Well, I did it. I successfully ventured beyond my rhubarb pie rut

On a recent warm Portland day (and yes, we do occasionally get these), I made Sam and I a very cool treat: Rhubarb Frozen Yogurt garnished with a homemade oatmeal wafer cookie.

The frozen yogurt was made by mixing a cooled batch of Citrus Cooked Rhubarb with vanilla frozen yogurt. (NOTE: The contents don’t freeze well, which we learned the hard way. So, if you try this recipe at home, make sure to eat the whole thing in one serving. Just sayin’.)

 
{Raw, chopped rhubarb}
{Mixing Citrus Cooked Rhubarb with semi-melted fro yo}
{Voila! Delicious treat.}