(no pics because i was in a rush most of the time)
White Chocolate Macadamia Nut Cookies
- Made these as a thank you gift for Vishal for letting us crash at his place for the CAL game.
- Ack, can’t find the recipe that I used. All I remember is that it included both white and brown sugar :/. Substituted chopped up Lindt White Chocolate Coconut bars for white chocolate chips.
- These were a huge hite with everyone but me; I discovered that I hate macadamia nuts in cookies.
Carrot Cake Cupcakes
- Out of everything I have baked, this is probably my best recipe. The basic recipe is not mine, but I’ve made several tweaks that make this THE BEST CARROT CAKE EVER!
- I got about 30 cupcakes out of this
Ingredients:
4 eggs
3/4 cups canola oil
½ cup apple sauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon pumpkin pie spice
3 cups grated carrots (3-4 large carrots)
1/2 cup chopped walnuts
3/4 cup raisins (soaked in Bailey’s for 4 hours or overnight)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (or prepare muffin tins for cupcakes)
2. In a large bowl, beat together eggs, oil, apple sauce white sugar, brown sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, nutmeg, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 30-35 minutes (16-18 minutes for cupcakes), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
3-3/12 cups confectioners’ sugar
1 teaspoon vanilla extract
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy
