Cranberry White Chocolate Macadamia Nut Cookies Recipe

Cranberry White Chocolate Macadamia Nut Cookies Recipe

I have gone my whole life never tasting a macadamia nut cookie. Every time we visit Subway I choose the double chocolate. Something about the white chocolate macadamia nut just never really appealed to me, something about the lack of color. I know, sounds crazy right?  Well, it is said that we eat with our eyes first, so I guess that is why!  A friend convinced me to try a bite of her’s and it wasn’t that bad. I just thought the cookie needed something else.  More color, another level of flavor.  My solution- add cranberries!

Guess what is my new favorite?  This Cranberry White Chocolate Macadamia Nut recipe.  I would take these over my chocolate cookie any day.  I love that they are not overly sweet. The base of the cookie is light and fluffy with a slight crunch around the edge.  Plump cranberries, nutty chocolate..  what more could you want?

Cranberry White Chocolate Macadamia Nut Cookies

Cranberry White Chocolate Macadamia Nut Cookies Recipe

1 cup packed brown sugar
1⁄2 cup white sugar
2 sticks butter, softened
2 large eggs
2 teaspoons vanilla
2 1⁄4 cups flour
1 teaspoon baking soda
1⁄4 teaspoon salt
1/2 cup dried cranberries
1 cup coarsely chopped macadamia nuts
1 1⁄2 cups white chocolate chips

Cranberry White Chocolate Macadamia Nut Cookies Recipe Process

Preheat the oven to 350 degrees.
Cream together the butter, sugar, eggs and vanilla with an electric mixer.
In a separate bowl, sift flour, baking soda and salt.
Mix the flour into the creamed butter, a little at a time.
Once combined completely, fold in the cranberries, chocolate chips and nuts.
Spoon onto a cookie sheet and bake for 10-12 minutes or until golden brown.

These freeze really well. Make a double batch and freeze for parties or holidays.

Cranberry White Chocolate Macadamia Nut Cookies. A light and fluffy cookie with a crunchy edge, plump cranberries and chocolate!

Homemade Triple Berry Honey Oat Squares

triple berry honey oat bars



Homemade Triple Berry Honey Oat Squares

I absolutely love what I call “bars” I eat all different types and flavors. I tend to be crazy busy so it’s easy to just grab a bar and do. I decided to start making my own since, again , it is less expensive.

A box of 5 bars usually costs me about $3.50, while that is not crazy expensive it adds up. These Homemade Triple Berry Honey Oat Squares last longer, freeze well and as long as you have most the ingredients already, will cost less to make.

Ps- they are good for you, but you would never know it!

What you need:

1 3/4 stick butter- cold & cut into pieces
1 1/2 cup flour
1 1/2 cup regular or quick oats
1 cup brown sugar- packed 

1/4 cup honey
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt

For the berries:  you can use a 12 oz. jar of preserves OR make your own.  To make your own is easy ( of course) :

Bring 3 Cups of frozen mixed berries , 1 Cup of sugar and 2 tablespoons of water to a boil, reduce to medium low. Continue mixing until the berries break down. Remove from the heat and allow to cool completely, if the berries are too thin it will thicken as it cools.

triple berry honey oat pin

What to do:

  1. Preheat the oven to 350º
  2. Grease a 13×9 pan (using butter or spray)
  3. For this next step use a food processor, if you do not have one ( I don’t!) I just do it by hand, it works!

Food processor: Add the flour, brown sugar, oats, baking powder, cinnamon, cut butter and salt, Pulse until mixture is crumbly.

My hands method: Add the cut butter to the flour, mix using finger tips and breaking apart the butter as you go. Add the rest of the ingredients and continue mixing by hand until the mixture is blended and crumbly.

4. Spread half the oat mix into the pan, press firmly to form a bottom crust.  Drizzle the honey evenly all over.

5. Spoon berries (or preserves) evenly on top. Spread the other half of the oat mixture over the top, lightly press down.

6. Bake about 30 minutes or until golden brown. Let cool completely before cutting.

Makes about 24-32 squares depending on size. Enjoy!



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Chocolate Mint Grasshopper Brownie Bites

Grasshopper Brownie Bites Recipe

Chocolate and mint…   a classic, all time favorite of mine.  And of many others,  I am certain of it! I have made grasshopper cookie sandwiches quite a few times in the past, but this time I decided to try something different. Although they aren’t totally different,  it still was something new and besides, I was being lazy and did not feel like whipping up the batch of homemade cookies.  Instead I spruced up a boxed brownie!

You can get away with using boxed mixes if you create at least one element homemade, no one will ever know! Shhhh.  Try them out, Let us know what you think !

Chocolate Mint Grasshopper Brownie Bites

  1. 1 Box Brownie Mix, prepared
  2. 1/3 cup flour
  3. 1/2 cup mini chocolate chips
For the frosting
  1. 1/4 teaspoon peppermint extract
  2. 1 tablespoons butter
  3. 1 cup powdered sugar
  1. Preheat the oven to 350
  2. Mix the flour into the prepared brownie batter, this will thicken it up making it easy to spoon onto cookie sheets.
  3. Drop spoonfuls, about 2 inches apart and bake for 8-10 minutes
  4. Allow to cool completely.
Mix the frosting
  1. Cream the butter (using a hand mixer) until smooth, add the peppermint extract and fold in the powdered sugar.
  2. Use the hand mixer to whip until all the powdered sugar is incorporated.
  3. Spread a small amount of frosting on the the brownies and sandwich them together.
  4. Refrigerate for about 10 minutes to set up.
  1. These freeze really well, make them ahead of time or make a double batch and freeze!

grasshopper brownies