July Blog-A-Day #18: Macadamia Nut White Chocolate Pie

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This post really doesn’t deserve many words. 
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The focus needs to be on this pie.
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Dorothy (Mrs. Crazy for Crust herself) comes up with some amazing things. This…this is just one of the many successful recipes I have created of hers. I love pecan pie and after my honeymoon in Maui filled with macadamia nut everything, I knew I needed this pie. 
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Please indulge yourself in this immediately. 
Happy almost Friday!!!

Macadamia Nut White Chocolate Pie
(Adapted from Crazy for Crust)

Makes about 8 servings

Ingredients:
1 8-9 inch graham cracker crust (I used a store-bought crust)
1 1/2 cups macadamia nuts, chopped
2/3 cup white chocolate chips
1 cup sugar
1/4 cup water
3 eggs
1/4 teaspoon salt
1/4 cup unsalted butter, melted

Directions:
1. Preheat oven to 450 degrees. Add chopped macadamia nuts and white chocolate chips to the pie crust. Gently shake the crust pan to evenly spread the nuts and chips across the bottom. Set aside.
2. In a medium bowl, whisk sugar and water. Add salt and butter and mix until well-combined. In a separate bowl, whisk eggs well. Add beaten eggs to the sugar and butter mixture. Whisk mixture well and pour into pie crust.
3. Place pie crust on a cookie sheet. Bake about 10 minutes, the reduce oven temperature to 350 degrees. Bake for another 35-40 minutes, or until the top becomes golden brown. Remove from heat and cool at least 30-45 minutes before cutting and serving.

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    White Chocolate Cheesecake Dip

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    Yes. You heard me right. 
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    Actually, proper grammar would be, “you heard me correctly.” Then again, you didn’t actually hear me at all. Unless you know me in real life, then maybe you actually do hear my voice inside your head when you read this. But that’s still not technically hearing me either. Just a figment of your imagination. 
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    This…
    Oh my goodness. THIS used to be a figment of my imagination until the wonderful world of food blogging entered my life and I get to spend every day reading about other people’s creations in the kitchen and stare in awe at the absolutely, positively most delicious looking food ever. E-ver. 
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    Do you think something such as a white chocolate cheesecake dip existed fifty years ago? Thirty years ago? 
    I think not.
    Who knows, maybe I’m wrong. 
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    Right or wrong, all that matters is that it exists today. In 2013, I can sit here and dunk baked cinnamon sugar chips into a sweet creamy dip and call it a snack. Not a healthy snack, but you know what? You can’t win ’em all. 
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    White Chocolate Cheesecake Dip
    (Adapted from Slice & Dice)
    Makes about 2 1/2 cups of dip
    Ingredients:
    8 ounces cream cheese, at room temperature
    4 tablespoons unsalted butter, at room temperature
    3/4 cup powdered sugar
    2 tablespoons brown sugar
    1 teaspoon vanilla extract
    1 cup white chocolate chips
    Directions:
    1. In the bowl of a stand mixer, add cream cheese and butter. Beat on medium speed until well blended and creamy. Add powdered sugar, brown sugar and vanilla extract. Continue to beat until well incorporated, scraping down sides of the bowl as necessary. Fold in white chocolate chips until evenly distributed. Refrigerate until ready to serve.
    *Serve with cinnamon sugar pita chips (like I did), teddy grahams or graham crackers.

    Cake Batter Cookies

    Does Pinterest overwhelm anyone else, or is it just me? Don’t get me wrong, I love browsing, especially the Food boards, looking for new ideas. But then I realize I have hundreds of recipes saved and instead of actually putting them to use, they continue to pile up. Every once in awhile I tell myself I cannot save another recipe until I work my way through the ones I already have saved. 
    This past weekend was the perfect opportunity to take advantage of all of my alone time and bake my heart out. 
    Cake batter, white chocolate and sprinkles come together to form these soft and chewy cookies that will give actual birthday cakes a run for their money. 

    You might be wondering how that is possible without frosting, right? If you’re like me, the main reason you eat cake in the first place is for the frosting. Sure, it tastes great on top of cake, but eating it by the spoonful is just as nice. 

    By all means, feel free to slather some frosting right on top of these cookies. The only reason I didn’t was because I was simultaneously surrounded by cookie and cupcake batter coated bowls, whisks and spatulas. There was already so much sugar floating around my kitchen, I didn’t want to put myself in a coma. 
    Frosting or not, birthday or not, these cookies give reason to celebrate. It puts meaning to the phrase, “a party in your mouth,” more than ever before. 

    Cake Batter Cookies
    (Adapted from Sally’s Baking Addiction)

    Makes 16-18 cookies

    Ingredients:
    1/2 cup + 2 tablespoons yellow cake mix
    1/2 cup + 2 tablespoons all purpose flour
    1/4 teaspoon baking soda
    6 tablespoons butter, softened
    1/4 cup white sugar
    1/4 cup brown sugar
    1 teaspoon vanilla
    1 egg
    1/4 cup sprinkles
    2-3 tablespoons white chocolate chips

    Directions:
    1. In a medium bowl, add cake mix, flour and baking soda. Whisk to combine.
    2. In the bowl of a stand mixer, add butter and sugars. Beat on medium speed until creamy, about 2 minutes. Add vanilla and egg while continuing to beat until well incorporated.
    3. While beating on medium speed, gradually add flour mixture until just incorporated. Turn beater off and add sprinkles and chocolate chips. Fold in with a spatula.
    4. Chill dough for at least 45 minutes. Meanwhile, preheat oven to 350 degrees. Spray cookie sheet with nonstick spray. Once finished chilling, drop dough by the tablespoon onto cookie sheet. Bake 9-10 minutes or until the tops and edges just become golden brown. Allow to cool on sheet for 5 minutes before transferring to cooling rack to cool completely.

    White Chocolate Cupcakes

    Why, hello. 
    Hello to you and hellooooo White Chocolate Cupcakes.
    I have always had a thing for white chocolate. Not that I discriminate when it comes to chocolate. White, milk, dark…I will take any and all. But white chocolate is a just a little bit special. When I saw this recipe on Jenny’s blog, it was bookmarked before you could say, “Yes please!”

    Admittedly it took me way too long to get around to actually baking them, but I finally did it. Obviously. 

    Good decision if I do say so myself. 
    These darling little cupcakes are super moist. They aren’t super sweet, which bodes well for some of us (like a certain fiance over here). Others (like myself) may say they could stand to be sweeter. That’s what happens when you try to make them lighter but using less sugar. So, while they’re not the sweetest cupcake in the world, they still did the job. 

    I mean, really? White chocolate and cupcakes…Can you really go wrong here? 
    White Chocolate Cupcakes
    (Adapted from the Picky Palate)
    Makes 12 cupcakes
    Ingredients:
    For the cupcakes-
    1 cup all purpose flour
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/2 cup sugar
    1 cup white chocolate chips
    2 eggs
    1/2 cup plain or vanilla greek yogurt
    1/3 cup vegetable oil
    1 teaspoon vanilla extract

    For the frosting-
    8 tablespoons unsalted butter, softened
    1/2 up granulated sugar
    1/2 cup packed light brown sugar
    1/4 teaspoon salt
    1/4 teaspoon vanilla
    1 cup all purpose flour
    1-2 tablespoons milk
    White chocolate chips for garnish
    Directions:
    For the cupcakes-
    1. Preheat oven to 350 degrees. Fills cupcake tin wells with liners or coat with nonstick spray. 
    2. In a large bowl, combine flour, salt, baking soda and sugar.
    3. Pour white chocolate chips into microwave safe bowl. Melt in microwave for about 45-60 seconds on medium power. Stir vigorously then continue to cook in short intervals until completely melted.
    4. Add eggs, yogurt, oil, vanilla and the melted chocolate to the flour mixture. Stir until well combined.
    5. Pour batter evenly into cupcake liners. Bake 16-18 minutes or until toothpick inserted in middle comes out clean. Tops of cupcakes will become golden brown. Remove from oven and let cool completely before frosting.
    For the frosting-
    1. Add butter and sugars to the bowl of a stand mixer. Beat until well combined and mixture is light and fluffy. 
    2. Add vanilla, flour and salt to the bowl. Beat again until well combined. Slowly add milk as needed to thin the frosting.