One Perfect Bite: macadamia nut

Monday, December 16, 2013

Countdown to Christmas - Chocolate Macadamia Nut Balls

From the kitchen of One Perfect Bite...I wanted to squeeze this recipe in while you still had your ovens going. It makes a really nice cookie and while it's not an heirloom recipe, it does harkens back to the days when candy was eaten rather than used as a baking ingredient. That, of course, never prevented adventuresome cooks from making creative equivalents to use in their cookies, especially once chocolate chips were available to them. This recipe probably dates back to the mid 1970's when macadamia were first marketed for cooks here in the states. This is an easy cookie to make, but I have a caution or two to share with you. The cookies can be bland if the butter or nuts you use are not salted. That can be remedied with the addition of 1/4 teaspoon table salt that will greatly improve the flavor of the finished cookies. It is also important to chill, but not over-chill, the cookie dough. It has to be cold enough to shape, but malleable enough to cover the chocolate-nut filling. I usually make the filling before the cookie dough, so I can better gauge readiness for assembly. Sometimes, I actually get it right. I do hope you'll give this recipe a try. Here is how these cookies are made.

Chocolate Macadamia Nut Balls ...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
Cookie Dough
1/2 cup butter, softened
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla
1-1/4 cups all-purpose flour
1 jar (3-1/2 ounces) Macadamia nuts, finely chopped
Cookie Filling
1 cup (6 ounces) semi-sweet chocolate chips.
1/2 cup Macadamia nuts, coarsely chopped
C0nfectioners' sugar

Directions:
1) To prepare dough: Combine butter and sugar in a mixing bowl and beat until light and fluffy. Add vanilla. On low speed, gradually add flour. Add nuts. Dough will be stiff. Cover and chill.
2) To prepare filling, melt chocolate chips. Stir in nuts and cool slightly. Drop by small teaspoons onto parchment lined baking sheets. Cover and refrigerate for 30-60 minutes.
3) Preheat oven to 375 degrees F.
4) Shape chilled teaspoons of dough around each piece of chocolate-nut mixture until completely covered. Place 2 inches apart on ungreased baking sheets.
5) Bake for 12-14 minutes or until lightly browned. Roll warm cookies in confectioners' sugar and cool on wire racks. Yield: 2-1/2 dozen cookies.

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Monday, July 4, 2011

White Chocolate and Macadamia Nut Muffins

"She's a grand old flag,
She's a high flying flag,
And forever in peace may she wave.

She's the emblem of,
The land I love,
The home of the free and the brave.

Every heart beats true,
For the red, white, and blue,
With never a boast or a brag.

Should old acquaintance be forgot
Keep your eye on the grand old flag."

George M. Cohen

From the kitchen of One Perfect Bite...Today we celebrate the 235 birthday of our country, and the Silver Fox and I plan to make a day of it. The neighboring community of Harrisburg throws a party that's an all day affair. It begins with a pancake breakfast and ends with a fireworks display along the banks of the river. It's an old-fashioned celebration that draws folks from miles around, and, if you want to take a step back in time, or enjoy vignettes of small town America, you definitely should join us or find a similar community in your own area. I won't be cooking today. Civic and church groups serve everything from pancakes to barbecued chicken, so there's no need to spend time in the kitchen. We'll be meeting with friends for the river side concerts and fireworks later in the day. Everyone is bringing a snack and I decided to make these muffins. They are delicious and transport well. Better still, they can stand a day without refrigeration. They are simple to make and I think you'll enjoy them as much as we do, especially if you have a sweet tooth. The recipe is the creation of Lorie Roach who developed it for a Taste of Home magazine. Lorie blogs at Mississippi Kitchen and Rice Beans and Other Fine Things. Here's Lorie's recipe.

White Chocolate Macadamia Muffins ...from the kitchen of One Perfect Bite courtesy of Lorie Roach

Ingredients:
Muffins
1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate baking chips
3/4 cup chopped macadamia nuts
Glaze
1/2 cup white chocolate baking chips
2 tablespoons heavy whipping cream

Directions:
1) To make muffins: Preheat oven to 400 degrees F. Place paper liners into 12 muffin cups. Set aside. Combine flour, sugar, baking powder and salt in a large mixing bowl. Combine egg, milk and butter in a separate small bowl. Stir wet ingredients into dry ingredients just until moistened. Fold in chips and nuts. Fill muffin cups two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
2) For glaze: Combine chips and cream in a microwave container. Heat in microwave until chips melt. Stir until melted chocolate over warm muffins. Serve warmismooth. Drizzle Melt chips. Stir until smooth. in a microwave, melt chips; stir until smooth. Drizzle over warm muffins. Serve warm if possible. Yield: 1 dozen.