the cookie cure

Like I mentioned last week, I've been feeling a bit blue lately-- and what better cure for the blues than a batch of fresh-baked cookies? Not just any cookies, though. I needed something a little different... but still comforting and somewhat familiar. And thus, my Cure-All macadamia white chocolate chip cashew butter cookies were born.

I am in *love* with this flavor combination. My husband --who has a habit of dipping pieces of chocolate into peanut butter as a snack (weirdo)-- surprised me one day with a square of white chocolate dipped into some precious, coveted cashew butter. I'm not crazy about white chocolate but, it was so creamy and delicious that I had to make something with those two ingredients. And you just can't go wrong with cookies. EVER.

After experimenting with a few recipes, the best and final version is actually a modified JOC recipe for classic peanut butter cookies. Despite the difference in texture between traditional PB and cashew butter (the latter, like most natural nut butters, is more runny), the cookies still have the familiar crisp edges and rich gooey insides-- exactly what I was going for. The addition of white chocolate bits and roasted macadamia nuts sweetens the deal and gives these little beauties the perfect touch of crunch.

Cure-All Cookies

{adapted from JOC, 2006}

Ingredients:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1/3 cup unsalted butter, softened
• ½ cup sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 cup cashew butter
• ½ teaspoon vanilla
• ¾ cup white chocolate chips
• ¼ cup roasted macadamia nuts, coarsely chopped

1. Preheat the oven to 375°F. Grease or line 2 cookie sheets. Whisk the flour and baking soda together in a small bowl, and set aside.

2. In a large bowl, beat the butter and sugars together until well blended. Add in the egg, cashew butter and vanilla, and beat to combine. Stir in the flour mixture until blended. Gently fold in the white chocolate chips and chopped nuts.

3. Shape dough into 1-inch balls and arrange about 2 inches apart on the cookie sheets. Flatten dough with your fingers, a flat-bottomed glass, or a fork (don't skip this step or the cookies won't bake properly). Bake 1 sheet at a time, 10 to 12 minutes until the edges are golden brown. Allow cookies to set up on the sheet for a minute before moving to a wire rack to cool completely.

If you're not into cashews, substitute classic peanut, creamy almond or rich hazelnut butters. Also, feel free to swap out the white chocolate chips and macadamia nuts for semi-sweet chocolate bits, toasted cashews, slivered almonds, or whatever else you're craving-- go nuts :-)  

x

sweets for sweets

As I stood in line at 7-11 the other morning, waiting to pay for my gas, I observed all these pink and red-hued monstrosities around the register: heart-shaped gobs of sugar, sad [dusty] fabric roses, oversized novelty cards and fuzzy 'love cuffs' (?!?). It was a grim reminder: Valentine's Day is this weekend, and some poor fools are actually going to buy this junk. Eek.

I've never been a fan of the mandatory gift-giving on this (or any other) holiday -- especially when it comes to over-priced flowers and poor quality confections. I think that a holiday expressing love -be it romantic, platonic or familial- does have merit. So why give your loved ones the predictable commercialized crappola that stores seem to be stuffing down your throat this time of year? No, no. Your nearest and dearest deserve something made with love: dessert.

Making a sweet for your sweets is a great way to say 'I love you'. I mean: you take the time to carefully measure ingredients, combine them in just the right way, to create a scrumptious finished product -- and then to resist the temptation of devouring it yourself. That's love in my book.

Here's a round-up of some fantastic dessert recipes from my fave sites, perfect for Valentine's or any other day. Best of all: you can whip them up at home in about an hour or less (while everyone else frantically grabs the leftover Whitman's samplers and abused bouquets at the store).

Trust me when I say, they won't miss the chalky conversation hearts.

{photo from Martha Stewart}

Something rich: Strawberries 'n Cream Cheesecake

What's better than an ordinary cheesecake? One with a sweet strawberry base layer, topped with a rich vanilla cream layer, that's what. Your Valentine(s) will surely appreciate the extra effort that goes into this decadent dessert.

{photo by Ken Kochey for Real Simple}

Something light: Citrus Salad with Honey & Mint
Have a health-conscious Valentine? How 'bout a succulent citrus salad bursting with fresh flavors, and a drizzle of naturally sweet, golden honey. Less than 10 minutes of work for a gorgeous unexpected treat. Perfect for a surprise breakfast in bed.

{photo by Maria Robledo for Real Simple}

For the Chocoholics: Chocolate Caramel Ice Cream Pie
With 'chocolate', 'caramel', 'ice cream' and 'pie' in the title, you know this one is gonna be good. And with no cooking required, how can you go wrong? The hard part: letting this bad boy set up in the freezer before digging in. Are you drooling yet?

{photo by Frances Janisch for Sweet Paul}

For the kids: Heart Cookie Lollipops
For the wee people in your life, these adorable cookie lollies are the answer. Let's face it: everything is better on a stick, and these are no exception. Sweet sugar cookie hearts with hard candy centers like stained glass, they will surely delight the yougin's (or the young at heart :-) ).


I wish you all a Happy Valentine's Day and a fabulous weekend. x