White chocolate macadamia nuts

 Cookie friday: White chocolate macadamia nut cookies

I have had a longgggggg and stressful week. And I always  look forward to cookie friday. I hope you like soft and chewy cookies, if not look away now ! LoL. Have a happy cookie friday !

1 cup butter, softened
1/2 teaspoon almond extract
2 eggs 
3/4 cup packed light brown sugar
1/2 cup white sugar                                                                                                             
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate                                                                                                       1/2 teaspoon vanilla extract

1.Preheat oven to 350 degrees

2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto  cookie sheets.

3.Bake for 10 minutes in the preheated oven, or until golden brown.

White chocolate blondies with caramel bourbon sauce

Thick, chewy, delicious white chocolate blondies. 
What should go on top of it ? 
Ice cream ? or my  caramel bourbon sauce . Don’t judge me cause I like bourbon in almost everything.
It goes perfectly with white chocolate blondies. O.k, ice cream does go with this recipe too.  But, this bourbon sauce is just so fab. I do sometimes top it off with both.
Try it out, tell how you like it.

Pan- 8×8 – 9×13
Preheat oven at 350
Overall time- 1 hr. -20 mins



1/2 cup of butter 
1 cup of light brown sugar
1 egg lightly beaten 
1 teaspoon of vanilla
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 dash of salt
1 cup of flour
1/2 cup of melted white chocolate 
4 tablespoons of butter

1.Preheat oven at 350. Lightly flour and butter 9×13 or 8×8 pan.{Or parchment paper}
Whisk together melted butter and sugar in a bowl.

2.Whisk together egg and vanilla.

3 Then in a small sauce pan, melt 4 tablespoons of butter. Once butter is melted turn off heat and stir in chocolate until its smooth and melted.  Add the flour, baking powder, baking soda  and salt. Mix together.

4.Pour batter in pan and spread evenly. Bake 18-25 mins. or until tooth come out clean. Take out and cool.

Caramel bourbon sauce

1 cup of sugar

5-6 tablespoons of butter

1/2 cup of heavy cream

1/4 cup of water

2 1/2 – 3 1/2 tablespoons of bourbon

1.Heat the sugar and water in med. sauce pan on med.

heat and stir a little at a time until sugar dissolves.

Stop stirring and allow mixture to come to a boil.

2.When mixture becomes a dark color add the butter.

The mixture will come to a foam. Whisk until butter

has melted, then remove from heat.

3. Whisk in heavy cream, then add bourbon and stir.

4.Let sauce cool in pan for a few minutes, then pour 

into glass jar { not plastic }and cool to room temp.

sauce will thicken as it has cools. 

5.Slice up those delish blondies , pour caramel sauce 

over it and dig in. Yum !

Peanut butter white chocolate Mousse

This recipe is a peanut butter lover’s dreams. Two kinds of peanut butter in this delicious rich mousse. P&b mousse is mostly used as a filling in a cake or cheesecake, but is very,very delicious by itself.

1 cup of  white chocolate peanut butter
1 tablespoon of hazelnut chocolate peanut butter
1 {8 ounce} of cream cheese room temp.
1 cup of powdered sugar 
1 teaspoon of vanilla
1 cup of whipping cream

1.With a mixer, beat peanut butter and cream cheese in a large 
bowl until light and fluffy about 2-3 mins.

2. Add sugar, vanilla and beat until it’s blended well.

3.In a separate bowl, with a clean beaters, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture in additions.

4. Place in serving bowls and refrigerate for about 30 mins.
Then serve.

 Chopped up nuts and some chocolate {or Chocolate chips} and sprinkle on top.

Adapted from:lovepeanutbutter.com/recipes/peanut-butter-mousse-in-chocolate-cups-with-pb-caramel-sauce/

Double chocolate chip cheesecake

This is a very easy cheesecake recipe . The hardest part is waiting for it to chill. I used  vanilla wafers for the crust which I love. There’s something about the smell of vanilla wafers and butter I just love. For the the topping is an easy zig zig effect with two squirt bottles. You can get it  from amazon , michaels or .99 stores.
Melt both chocolates pour in bottles, start with the chocolate then the white chocolate. Place cheesecake in front of you in angle, and squeeze, while squeezing move hands one side to the next back and forth. Do the same with the white chocolate, sprinkle both chips on  top and chill.

Pan:  9×9 pan  Bake: 40 mins  Chill: 3 hours

2  packages of 8 oz. of cream cheese softened
1/2 cup of sugar
1/2 tablespoon of vanilla extract
2 eggs
1   cups of chocolate chips
2 cups of finely crushed vanilla wafers

1 1/2 Vanilla wafers
5 Tablespoons butter, melted

Mix finely crushed cookies, and  melted butter until blended, press onto bottom of pan and bake for 5-6 mins.

Preheat oven at 350 . Beat cream cheese, sugar and vanilla in large bowl with mixer on med. speed until well blended . Then add eggs, and mix until it is blended all together. Stir in half a cup of chips. Pour into crust and  onto top and bake for 40 mins or until center is almost set.  Take out and set aside. And make topping


1 1/4 white chocolate chips

1 1/4 chocolate chips
Once cheesecake is out the oven, melt 1 1/4 cup  chocolate and 1 cup of white. {save 1/4 cup  of white chips later} Drizzle chocolate {in squirt bottles} in zig zag design, one chocolate at a time. Then take remaining white chips and sprinkle over the top. Chill for 3 hours.