White Chocolate Macadamia Nut Cookies have to be some of the BEST cookies ever.  These cookies are slightly crisp on the outside with a soft and chewy inside, full of chunks of macadamia nuts and white chocolate.  Very drool worthy!  What is your favorite kind of cookie?

INGREDIENTS

• 1 pound (2 cups) butter, room temperature
• 1 2/3 cup brown sugar, packed 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 Tablespoon vanilla
• 4 ¼ cup all purpose unbleached white flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups (12 ounce bag) white chocolate chips or chunks
• 1 ¼ cup (4 ounces) macadamia nuts, roughly chopped

DIRECTIONS

• 1. This recipe makes a large batch of 48 full size cookies. The full batch will fit in a 5 quart mixer. Divide the recipe in half if needed.
• 2. Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
• 3. Preheat oven to 350 degrees F.
• 4. Line baking sheets with parchment paper (no need to grease).
• 5. Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
• 6. In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
• 7. Add brown sugar and beat again. Scrape down the bowl and add the granulated sugar. Beat until fluffy.
• 8. Add eggs one at a time, beating after each addition.
• 9. Add vanilla, beat and scrape again.
• 10. On low speed, add flour mixture 2 cups at a time, and mix well.
• 11. Mix in white chocolate and macadamia nuts. Mix only until blended.
• 12. Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
• 13. Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
• 14. Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
• 15. Makes 48 warm and gooey cookies.

Sooo simple, yet pretty and delicious, these ‘tartlets’ take minutes to make.  Perfect for any holiday or special days because they can be shaped into rounds, squares or hearts.  Make sure that you only use the very best chocolate.

This recipe is part of the California Walnut Board’s Smart Menus Program.  A program geared towards helping families make smarter food choices.  Walnuts are filled with “good fat” and satisfy your hunger cravings longer so that you aren’t snacking on things one right after another.

INGREDIENTS

• 1 cup coarsely chopped walnuts, toasted
• 1 cup puffed brown rice cereal (brown Rice Crispies-type cereal)
• 4 ounces dark chocolate, melted
• 36 fresh raspberries
• 6 sprigs of mint

DIRECTIONS

Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.

In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a “crust”. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint. Refrigerate until firm, about 30 minutes. Remove from the paper liners and place on a serving platter or individual serving plates.

Can be made ahead of time and stored in the refrigerator for up to 36 hours.

Serves 6

Recipe courtesy of Tina Salter for the California Walnut Board

Along with the holidays comes an abundance of sugary sweets and I don’t know about you but I’ve had enough.  I’m sure I gained a whopping 10lbs at the least after this Holiday’s feast and will be glad to get back to normal food.

One foodie family tradition I do welcome is the basket full of fruit courtesy of my parents.  They do this every year and it’s refreshing to have something healthy around to eat and a good distraction for my toddler’s craving of more sugar cookies!  They also bring an assortment of nuts so it’s  all good!  OH, and they always bring it in such a lovely basket for a beautiful presentation.  Of course, I didn’t get the basket in the picture but I assure you it’s lovely.

And Santa ALWAYS brings the kiddos fruit.  You know, he’s not only rewarding them for being good, he’s also trying to instill healthy eating habits too;)

Potential health benefits of eating fruit…

*potential for weight control
*more energy for exercising
*reduced risk of cardiovascular diseases
*reduced risk of developing cancers
*lower blood pressure
*potential to lower cholesterol
*reduced change of developing type 2 diabetes
*potential to slow down age process

Incorporate some fruit and reap the rewards of good health!

It can be quite easy to slip 5 pieces of fruit into the diet. Here are some tips..

1. Add dried fruit to breakfast cereal
2. Prepare fruit salads to last few days
3. Eat apple before leaving for work
4. Eat small piece 30 minutes before / after light workout
5. Drink more fruit juices
6. Find recipes that contain fruit
7. Always have a bowl of fruit in or near T.V

So for 2009, try buying a fruit basket as a family gift and encourage others to eat healthy!  What are your fruit eating habits and traditions?  Share in the comments and/or at A Spoonful of Flavor, the new foodie community.

I just love miniature stuff and Banana Nut Bread is no exception! I mean look at them, how cute are they!! This would make a great little treat to for the kiddos, put in a basket of goodies for a house warming gift, or to gobble up yourself!

INGREDIENTS:

• ¾ cup shortening
• 1 ½ cups sugar
• 4 eggs
• 1 ½ teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 ½ teaspoons baking soda
• 1 cup chopped nuts ( I saved a few to sprinkle on top before baking)
• 5 large bananas, mashed

DIRECTIONS:

Cream the first three ingredients together and add vanilla. Add remaining ingredients and pour into 2 well greased and floured loaf pans. Bake in 350 degree oven for 1 hour.

Makes 2 loafs
(I used 6–5 ¾ x 3x 2 1/8 petite loaf pans)

Before:)

After:)  YUMMY TO THE TUMMY!