I found this recipe via foodgawker (of course). I knew macadamia nuts were expensive, but daaayum. Totally worth it though.
Unfortunately I haven't been the best at documenting lately. I've also been doing this completely by my ipod, so please excuse the even-more-than-usual-less-than-professional pictures.
I ground up the nuts with my underused nut grinder. It made the pieces really small though, so I don't think I would use it again in the future.
The recipe called for two teaspoons of milk, which I didn't have (I've been on an almond milk/banana smoothie kick lately, ie. I can't seem to keep milk in my apartment). Instead, I cut the butter by two tablespoons, and added a quarter cup of caramel cream.
The recipe for the cream came from this cookie recipe. Spoiler Alert: Kyle and I made these cookies last weekend, so I knew I couldn't go wrong adding it. It is the epitome of spatula-licking good. Note: if you're trying to make this cream yourself, I couldn't get the sugar to melt on it's own like the recipe says it will, so i added a little bit of cream earlier on. Clearly, it turned it just fine.Also, do NOT take your eyes off the pot once you turn it on high- it boils up almost immediately.
Dough:
It was awkwardly thin, so I popped it in the fridge for about fifteen minutes. Then it was perfect scooping consistency.
I was really pleased with how they turned out. I actually ate a bunch of them (if you've been keeping up with this blog, you'll know that I usually eat more of the dough/batter than I do of the finished product of anything I bake).
They were part of Kyle's Christmas present, and I think he was pleased as well :)
More recipes from the last few weeks to come!
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