White Chocolate Macadamia Nut Cookies

“Sweets for the sweet,” my mom used to say.  We adjusted my mom's chocolate chip cookie recipe and created one of the most baked—and therefore most consumed!—deserts in our home.  These cookies are too good to save for Christmas cookie swaps; they must be made and eaten all year long!

White Chocolate Macadamia Nut Cookies

Preparation Time: 20 mins. Yield: 3 dozen

Ingredients:

½ c.       shortening ½ c.       butter 1 c.         sugar ½ c.       brown sugar 2              eggs 2 t.          vanilla 2 c.         flour 1 t.          baking soda 1 t.          salt 16 oz.    white chocolate chips or 16 oz.    white baking chocolate cut into small chunks ½ c.       macadamia nuts

Preparation:

  1. Preheat the oven to 375 degrees.
  2. Cream shortening, sugar, eggs, vanilla, till fluffy.
  3. Stir in dry ingredients.
  4. Drop rounded spoonfuls on greased cookie sheet or baking stone.
  5. Bake at 375 for 10-12 mins.  (On my stone, 12 mins. for the first batch and 10 mins. for each batch following.)
  6. Remove cookies from baking sheet and transfer to cooling racks covered with wax paper.  (Wax paper helps the cookies stay chewy.)

NOTE:  You may double the recipe, but use only 1 1/2 t. of salt for a double batch.

Chocolate Éclair Dessert

As my friend Gwen once said, "The best recipes are cold and chocolate."  This one certainly fits the bill.  If we make a meal for a family who just had a baby or we go to a potluck dinner, this is our first choice.  Simple, easy, and very yummy!

Chocolate Éclair Dessert

Ingredients:

1              box of graham crackers 3c.          cold milk 2              4-serving instant vanilla pudding mix 16oz.     Cool Whip 1              container of chocolate icing

Preparation:

      Break graham crackers in half.
      Mix milk and pudding mix.
      Fold in Cool Whip.
      Layer in 9x13 dish: graham crackers, ½ pudding mix, graham crackers, ½ pudding mix, graham crackers
      Melt icing in microwave until spreadable.
      Pour icing on top of last layer of graham crackers.
      Refrigerate for four hours or overnight. (Overnight is best.)

The Moore Family Birthday Cake

My mom made some amazing birthday cakes:  a race track with matchbox cards for each guest, a swimming pool with miniature, swimming baby dolls, an 18-wheeler, a book, an ice skate, a cat, and so many more.  I tried that tradition when the girls were small but found that it was difficult to make an elaborate cake and plan a party at the same time—and maintain my sanity!  I looked for an alternative. I wanted the cake to match the party theme, so I took an extra party invitation, cut out the main design, and laminated it.  That way, when I put it on the cake, it wouldn’t soak up the oil in the icing.  I also used icing or candies to write names and/or ages.  And don’t forget the candles!

The best part is the cake itself.  It’s a deliciously-moist, homemade chocolate cake with fudge-like icing from a recipe given to our family more than ten years ago.  It’s not a fancy cake, but because we only make this recipe for birthdays it has become something special that we all look forward to.

Enjoy this cake for yourself!  .::Cocoa Delight::.