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Ensaymadas (Filipino Sweet Buns)

Ensaymada

I miss Filipino bakeshops!! Have you ever been to one?? It’s like a bakery that is obsessed with butter and sugar. Almost everything is topped or stuffed with a little sweet butter or sugar. Ok, maybe not really, but it’s the ones with the butter and sugar I remember the most. Ensaymadas and Pianomo Rolls were my favorites since I was a little girl. Since there are zero Filipino bakeshops here in Chilé, the only place I’ll find them is in my very own kitchen.

Today, I’m very excited to share this ensaymada recipe. Sweet bread, topped with creamed butter and sugar. And even better when served along side a cup of hot chocolate or coffee. Enjoy!!

And don’t forget to share your thoughts in the comment sections below.

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Ensaymadas (Filipino Sweet Buns)

Makes 8 to 12 buns

Ingredients:

  • 2 tsp. instant yeast
  • ⅔ cup water (lukewarm)
  • 3 ½ cups of all purpose flour
  • ⅓ cup of sugar
  • ½ tsp. salt
  • 3 large eggs
  • ¼ cup evaporated milk
  • ½ cup unsalted butter, melted (divided, 1/4 cup mixed in the dough and 1/4 cup for brushing)

 Topping:

  • ½ cup of creamed unsalted butter
  • ¼ – ½ cup of sugar
  • *Optional – shredded cheddar cheese

Here’s what you do:

In a small bowl or directly in the measuring cup, dissolve instant yeast in ⅓ cup of lukewarm water. Set aside.

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While waiting for the yeast to blossom, whisk together flour, sugar, and salt in a large mixing bowl or stand mixer. Next, add dissolved yeast mixture, eggs, evaporated milk, ¼ cup of melted butter, and remaining ⅓ cup of water. Using a dough hook or a spatula if mixing by hand, mix on low speed for about 2 minutes, then at medium speed for an additional 5 to 7 minutes until a soft sticky dough has formed. Remember, the dough should be soft and sticky, do not over knead this dough. Transfer dough into a greased bowl and cover with plastic wrap or a clean kitchen towel. Allow dough to rest for 15 minutes.

Ensaymada

In the meantime, line a baking sheet with parchment paper or prepare ensaymada molds.

Ensaymada4

Next, divide dough into 8 to 12 pieces. To achieve uniform sizes, you could use a scale, dividing each piece equally weighing at 60 grams each OR without a scale; an ice cream scooper will do the job too. Dust the ice cream scooper with flour, scoop out dough and release straight onto the lined baking pan or molds. This part does not have to be pretty, just scoop and release. Loosely cover the dough with plastic wrap or a clean kitchen towel and allow dough to rest for 15 minutes.

Ensaymada

Now time to shape the ensaymadas. In a small bowl, melt ¼ cup of butter and set aside. On a floured surface or mat, roll out or using the palms of your hands, flatten each piece of dough into a rectangle. Dust your hands with flour to help prevent dough from sticking to your fingers. Brush a little melted butter over the top of the dough. Roll dough into a long log, pinch ends together to seal. Then turn dough seam side down or seam side facing inwards, in the direction where you’ll start twirling. Gently start rolling or twirling the dough inwards into a swirl or a roll. Place it back onto the lined pan. Loosely cover buns with plastic wrap or a clean kitchen towel and let it rise until it doubles in size, about 1½ hour.

Ensaymada

Preheat oven to 325ºF. Bake rolls for 15 to 17 minutes, until lightly golden. Allow rolls to cool for 30 minutes to an hour before topping with creamed butter and sugar.

Now time to top, brush or spread the creamed butter using a butter knife over the top of the buns. Then, sprinkle sugar over butter or dip the buttered top straight into a bowl of sugar, shake off excess and it’s ready to eat!! Best served at room temperature with a hot cup of coffee. Enjoy.

**If you aren’t able to find creamed butter in the stores, no problem, let’s cream the butter ourselves. Put ½ cup (1 stick) of softened butter in a small mixing bowl. Using an electric mixer, beat or whip butter for 3 to 5 minutes, until the butter is creamed or has a whipped like texture and lightened in color.

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Pistachio Fruit Salad

image

Happy Monday and Happy St. Patrick’s Day! I thought we’d start the week off with something quick, sweet, simple, and GREEN. Perfect for today’s celebrations. This is a delicious fruit salad made with Pistachio pudding mix.  I’ve always made this dessert with canned fruit cocktail, however, fresh chopped fruit would be equally as good too. It is very very simple to make and very very good too!

Pistachio Fruit Salad

Yield: 4 to 6 servings

Ingredients:

1 8 oz tub of Cool Whip or Whipped Topping

1 16 oz container of Cottage Cheese

1 3.4 oz pkg. of Pistachio Pudding Mix

1 large (30 oz.) can of Fruit Cocktail, drained

1 cup of Mini-Marshmallows

Here’s what you do:

In a large bowl, whisk together pudding mix and cool whip until well incorporated and pudding mix have completely dissolved. Mix in cottage cheese. Then fold in fruit cocktail (drained from it’s syrup or juice) and marshmallows until well blended. And…it’s ready to be served. This is best served cold.

*If you live in a foreign land and cool whip is not available, use 1 cup of heavy whipping cream instead. Using an electric mixer, beat whipping cream and the pudding mix together until it’s well incorporated. Then add cottage cheese, fruit, and marshmallows and mix until all is well combined. It’s ready.  Cover with plastic wrap and store in the refrigerator until ready to be served.

And don’t forget to share your thoughts in the comment section below. Enjoy!

Pistachio Pudding Cupcakes

Pistachio Pudding CupcakesWith St. Patrick’s Day just around the corner, I thought I’d share a green dessert recipe. I am not Irish and this is not an Irish dessert. This is instead a yummy green colored dessert.  The one thing that I remember most about St. Patricks day is GREEN. You either wear something green all day or you’d get pinched in school. What was that all about?? And we’d bring home paper shamrocks and a bag of gold chocolate coins from school. It makes me smile just thinking about all the fun crafty projects we used to do when we were kids. Aside from crafts, we’d always have green snacks and green desserts. It’s just a GREEN FUN kinda day.

Today, I’m sharing a sweet and moist green cupcake recipe made with Pistachio pudding. My mom made this quite often.  She basically used a box of yellow cake mix and two boxes of pistachio pudding. One box would be mixed into the cake batter and the other prepared with cold milk for the frosting. Simple. Super simple. And Super good. Over the years, I changed it up a little to add my love for cream cheese. I add just a little cream cheese in the frosting and still equally delicious. Looking to make a green dessert without using green food coloring? This is it! Happy St. Patrick’s Day Friends!

Pistachio Pudding Cupcakes

Servings: 24 Cupcakes 

Ingredients:

½ cup of vegetable oil

1 ½ cups of sugar

3 eggs

2 ¼ cups of all-purpose flour

3 ½ teaspoons of baking powder

1 teaspoon of salt

1 ¼ cups of milk

1 teaspoon of pure vanilla extract

1 3.4 oz. box of instant pistachio pudding mix

OR

I box of yellow or white cake mix

1 3.4 oz. box of instant pistachio pudding mix

 

Frosting Ingredients:

1 3.4 oz. box of instant pistachio pudding mix

1 ½ cups of milk

4 oz. or half a block of cream cheese, softened

Here’s what you do:

Preheat oven to 350 degrees F. Grease or line 12-tin cupcake pan with baking cups. Set aside.

In a large bowl, beat oil, sugar, and vanilla until light and fluffy. Beat in eggs together until light and fluffy as well. Next, add flour, salt, and baking powder. Mix until well combined. Gradually stir in milk. Then mix pudding mix just until combined. Next, divide the batter equally into the greased or lined cupcake pan. Then, bake for 20 to 25 minutes in a preheated 350F degrees oven until lightly golden on top. Once the cupcakes are done, let them cool in the pan for 5 to 10 minutes before transferring to a wire rack or platter and cool completely before frosting.

OR

If you are using CAKE MIX, here’s what you do different. Prepare cake batter according to the instructions on the box or package. Add pudding mix to the batter and mix just until combined. Next, divide the batter equally into the greased or lined cupcake pan. Then, bake for 20 to 25 minutes in a preheated 350 degrees oven until lightly golden on top. Once the cupcakes are done, let them cool in the pan for 5 to 10 minutes before transferring to a wire rack or platter and cool completely before frosting.

While the cupcakes are cooling down…let’s make that green pistachio pudding frosting. Here’s what you do.

Pour 1 ½ cups of cold milk in a large bowl. Add the pudding mix. With a wire whisk or electric mixer, beat until well blended. Next, beat in softened cream cheese until well incorporated. It is important for the cream cheese to be very soft to achieve a smooth frosting without lumps or chunks of cream cheese throughout the frosting. Frost cooled cupcakes and it’s ready. Cupcakes are better served at a cool temperature. Leftover cupcakes should be stored in an airtight container in the refrigerator.

Let me know your thoughts in the comment section below. Thanks for stopping by. Enjoy!!

 

 

Easy Chocolate Brownies without the Box!!

Brownies

Brownies were the first dessert I baked without the help of mom or the box when I was just a little girl. And now my little boys love baking them too. It’s a very popular request in our house.

Brownies are one of those really simple sweet comforts to create. No fancy ingredients. And really no frosting necessary either. It’s sweet, fudgy, and chocolatey perfect. Everyone needs a go-to brownie recipe. Get your chocolate fix with this one.

Brownies

 

Hershey’s Chocolate Brownie

Prep time: 15 minutes.  Cook time: 20-25 minutes

Yields: 12 to 16 squares

Ingredients:

½ cup (1 stick) Butter, melted

1 cup sugar

1 tsp. Pure Vanilla Extract

2 Eggs

½ cup flour

1/3 cup Unsweetened Cocoa Powder

¼ tsp. Baking Powder

¼ tsp. Salt

Optional: ¼ cup of walnuts or ¼ cup of semi-sweet chocolate chips

Here’s what you do:

Preheat oven to 350°F. Grease an 8-inch square-baking pan. Set aside. In a large bowl, mix together butter, sugar, eggs, and vanilla until well incorporated. Mix in cocoa powder, baking powder, and salt until well blended. Next, gradually mix in flour just until combined without over mixing batter. Lastly, and optional, fold in walnuts or chocolate chips. Spread batter evenly in the greased pan.

Bake for 20 to 25 minutes or until a thin crust forms over top and brownies begin to pull away fro the sides of the pan. Next and very important and the most difficult part, allow the brownies to cool completely in the pan before cutting. Serve at room temperature or cold. Enjoy!

*Note: For cake-like brownies, use 1/2 teaspoon of baking powder instead of 1/4 teaspoon.

 

Happy Valentine’s Day!!

Valentines idea!

Happy Valentine’s Day Friends!! I hope you all have  a wonderful day filled with love and sweets. And just in case you needed some last minute ideas for that sweet tooth…I wanted to share these recipes. Click on the title below each picture for the recipe. Enjoy!! And don’t forget to share your thoughts in the comment section below. Thanks for stopping by!

Red Velvet Cupcakes Red Velvet Cupcakes with Cream Cheese Frosting

Valentine's Chocolate Chip Cookie Soft and Chewy Chocolate Chip Cookie for Two

Red Velvet Cream Cheese Swirl Brownies Red Velvet Cream Cheese Swirl Brownies

 

Garlic BreadHeart-Shaped Garlic Bread

 

Red Velvet Cream Cheese Swirl Brownies

Red Velvet Cream Cheese Swirl Brownies

Red Velvet Cream Cheese Swirl Brownies. My sweet tooth have been driving me to anything red velvet this week. The good thing is that it’s definitely keeping within the Valentine’s theme. The bad thing is, I’ve baked these bad boys twice in two days. They’re so very good and so very addicting. Each bite is sweet, moist, fudgy, and don’t forget the cream cheese swirled in each bite too. I had to share this goodness with you!! Share it with your love on Valentine’s Day or before works too!

This is a very simple recipe. No fancy ingredients. And just 10 minutes to prepare. The hardest part is the waiting part. 30 minutes in the oven. And another 30 to cool. But it’s worth every minute. Happy Valentine’s Day Friends!

Red Velvet Cream Cheese Brownies

Yield: 8 to 12 squares

Ingredients:

Red Velvet Layer:

1/2 cup of Butter, melted

3/4 cup of Sugar

1 teaspoon of Pure Vanilla Extract

1/4 cup of Unsweetened Cocoa Powder

1/16 tsp. or pinch of Salt

1 tbsp. of Red Food Coloring

1 tsp. of Vinegar (white or apple cider)

2 Eggs

3/4 cup of All Purpose Flour

Cream Cheese Layer:

1 8oz pkg. of Cream Cheese, softened

1/4 cup of Sugar

1 Egg

1/2 tsp. Pure Vanilla Extract

Here’s what you do:

Preheat oven to 350 degrees F. Grease a 8×8 baking pan.

Let’s start with the Red Velvet Layer.

In a large bowl mix melted butter and sugar together. The remaining ingredients need to be added in the following order, one at a time, mixing in between each addition. Add vanilla, then cocoa powder, salt, red food coloring, and vinegar. Add eggs. Next, gradually fold in flour just until combined. Do not over mix. Set aside 1/2 cup of batter for the top layer. Spread remaining batter in the greased 8×8 pan. Set aside.

Now the Cream Cheese layer:

Beat cream cheese until smooth. Mix in egg, sugar, and vanilla until well combined. Scoop cream cheese mixture over the layer of brownie batter. No perfection needed here.Red Velvet prepThen, dollop the remaining 1/2 cup of brownie batter over the cream cheese layer. Red Velvet Prep2Next, using a wooden skewer or tip of a knife, create swirls throughout the layers moving left to right, then top to bottom. Place in a preheated 350 degree oven and bake for 30 minutes. Now, the most difficult part of the entire recipe, allow brownies to cool before cutting and serving. Enjoy!

And don’t forget to share your thoughts in the comment section below.

This recipe was adapted from Sunny Anderson of foodnetwork.com with a few changes.

 For more sweet recipes, try: Red Velvet Cupcakes with Cream Cheese Frosting; Valentine’s Chewy Chocolate Chip Cookie

Valentine’s Chewy Chocolate Chip Cookie for two

 

Valentines Chocolate Chip CookieValentine’s Day is less than a week away. Do you celebrate this love holiday? I am a big fan. Flowers, chocolates, cookies, candy, jewelry, and romantic comedy movies. Why not? What’s your plans?

Before having the boys, David and I would eat out and catch a movie, maybe go dancing. Oh how those days are long gone. We are parents now. Some might say, so what if you’re parents, you can still go out. Sure. We could just take our 5, 3, and 2 year olds out with us, wait 45 minutes for a table while the boys are saying “I’m hungry” every 30 seconds, only to get to the table and wait even longer for our food to be served. Not so much a pleasant experience. OR we could pay a complete stranger to look after the boys, since we’re countries away with no grandma near, while having that annoying “I wonder if they’re okay” feeling during dinner. Not so pleasant either. So we prefer to spend Valentine’s at home with the kids. We do dinner with the boys, then after getting the boys in bed, our Valentine’s date begin. We share something sweet while watching a movie. It’s a perfect Valentine’s date for mommy and daddy.

What’s your plans? Need something sweet to share with your Valentine. How’s about a heart shaped Chocolate Chip Cookie for two? It’s sweet, soft and chewy.

Valentine’s Chewy Chocolate Chip Cookie 

Yields: one large cookie

Ingredients:

1/4 cup of Butter, soften

1 large Egg

1/2 cup of Brown Sugar, packed

1/2 tsp of Pure Vanilla Extract

1 & 1/8 cups of Flour

1/2 tsp of Baking Soda

1/2 tsp of Salt

3/4 cup of Semi-Sweet Chocolate Chips

Here’s what you do:

Preheat oven to 375 degrees F. Line a heart-shaped pan or 9″ inch round pan with parchment paper for easy removal.

Cookie PrepIn a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Add vanilla and mix well. In another bowl, mix together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients. Stir in chocolate chips until combined. Cookie Prep2Spread cookie dough into the prepared baking pan. Bake for 12 to 15 minutes or just until lightly golden on top. It’s perfect for sharing!

Thanks for reading and don’t forget to share your thoughts in the comment section below. Enjoy!

For more sweet recipes, try Red Velvet Cupcakes, Chocolate Cream Cheese Cookie Bars, or Blueberry Cream Cheese Squares!

 

RECIPE UPDATE: Red Velvet Cupcakes with Cream Cheese Frosting

Hi Friends! I have updated the Red Velvet Cupcakes recipe that was posted last week. I truly apologize for all who may have been confused about the measurement for the Buttermilk. It is now listed in the ingredient section. And if you have any questions about any of the recipes posted, please connect with me in the comment section below. I am here to help you create. Thank you for stopping by. Happy Baking Friends!

 

Print Recipe
Red Velvet Cupcakes with Cream Cheese Frosting
This recipe can easily be doubled for 24 cupcakes or 2 9-inch round cakes.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Dozen Cupcakes
Ingredients
Cupcake
Cream Cheese Frosting
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Dozen Cupcakes
Ingredients
Cupcake
Cream Cheese Frosting
Instructions
Cupcake
  1. Preheat oven to 350 degrees. Grease or Line paper cups in a 12-tin cupcake pan. In a large bowl, cream butter and sugar until light and fluffy. Mix in egg on high speed until incorporated. In a separate bowl, add cocoa powder, vanilla, and red food coloring to make a thick paste. Mix red paste to the butter-sugar mixture. Blend very well, making sure the red paste is well incorporated with the batter. Now slowly add half of the buttermilk while mixing on a low speed. Then add half of the flour and 1/4 tsp of salt mixing until combined. Be sure to scrape around the bowl to mix in all the flour. Next, add remaining buttermilk while mixing on low, then the rest of the flour. Blend on high speed until batter is smooth. Add baking soda and vinegar. Beat on high for a few minutes. Divide batter equally into a greased or lined cupcake pan. Bake at 350 F for 20 to 25 minutes. When done, let cupcakes rest in the pan for 10 minutes. Let cupcakes cool completely on a rack before frosting.
  2. OPTIONAL: If you want to fill your cupcakes with something extra special, carefully drop an oreo cookie or little cubes of plain cream cheese in each individual tin cup filled with cake batter prior to baking.
Cream Cheese Frosting
  1. In a large bowl, beat butter and powdered sugar until well incorporated. Add cream cheese and vanilla and mix until light and fluffy. *Be sure not to over-beat frosting to avoid a very runny frosting.
Recipe Notes

This recipe is adapted from "Joy The Baker", originally from "The Hummingbird Bakery Cookbook"

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Blueberry Cream Cheese Pie Squares

Blueberry Cream Cheese Pie

Before there was Strawberry Cream Cheese Pie, there was Blueberry Cream Cheese Pie. Well, for me it was.  I first tasted this sweet pie at my grandma’s house when I was a little girl. I remember one of my aunts brought a pan to share at a family party. It was an instant favorite.  My mom made this pie to share at a family gathering at my other grandma’s house and it was an instant favorite there as well. Whether it was made by the hands of mom, an aunt, friend, or a friend’s mom, it was always a crowd favorite where I grew up.

Blueberry Cream Cheese Pie… macadamia nut shortbread crust under a thick layer of a sweetened cream cheese filling, then topped with a sweet and slightly tart blueberry topping. The perfect combination of flavors!  Make it your favorite too.

Below are two recipes, one that’s quick with quick ingredients for my busy friends and of course, the homemade way.

And don’t forget to share your thoughts on these recipes in the comment section below. Enjoy!

First, the homemade recipe. Scroll down to skip to the quick recipe.

Blueberry Cream Cheese Pie (The Homemade Way)

Yield: 12 – 16 squares

Ingredients:

The Crust:

1/2 cup of butter

1/3 cup of sugar

1 & 1/3 cups of flour

1/4 cup of macadamia nuts, chopped

1/2 tsp of pure vanilla extract

The Filling:

1 8oz pkg. of cream cheese, soften

¾ cup of heavy whipping cream

1 tsp vanilla

½ cup of powdered sugar

The topping:

2 cups of blueberries

¼ cup of sugar

2 tbsp. cornstarch

1 tsp. vanilla

1 cup of water

Plus 3 tbsp. of water to mix with cornstarch

Here’s what you do:

Let’s start with the crust…

Blueberry pie crust

Preheat oven to 350 degrees F. Grease an 8×8 square pan. In a large bowl, cream butter and sugar until light and fluffy. Add vanilla and mix until combined. Mix in flour and macadamia nuts. Mixture should be the texture of soft crumbs. Press the soft crumbs into the bottom of an greased 8 x 8 pan. Bake crust for 10 to 12 minutes or until lightly golden. Set aside to cool.

Now the topping…

Blueberry topping

Put blueberries in a pot. Sprinkle sugar over the blueberries. Add a cup of water. In a small bowl, mix cornstarch with 3 tbsp. of water to make a thick paste. Pour the cornstarch mixture in the pot. Give all a quick stir to blend. Cook on medium heat for 5 to 7 minutes or until the blueberries soften and the sauce thickens into syrup, near the texture of jelly. Give a little stir every 30 seconds to prevent bottom from burning. Once desired thickness is reached, remove from heat and stir in vanilla. Set aside to cool.

Next, the filling…Cream Cheese Filling

Pour ¾ cup of heavy whipping cream in a large bowl or a stand mixer. Mix using a high speed until cream thickens into whipped cream with soft peaks. Transfer whipped cream into a small bowl. Add soften cream cheese into the large bowl along with ½ cup of powdered sugar and vanilla. Beat until smooth. Beat in the whipped cream just until combined.

Let’s assemble the pie.Blueberry Pie

Before assembling the pie, be sure the pie crust and blueberry topping have cooled. Spread the cream cheese filling in the cooled piecrust. Pour the cooled blueberry topping over the cream cheese filling. Place your pie in the refrigerator to set for 30 minutes to an hour or until ready to be served.

 

Or for my busy friends…a quicker recipe, but same great taste.

Blueberry Cream Cheese Pie (The quick way!)

The Quick Ingredients Way

Yield: 12 to 16 squares

Ingredients:

The Crust:

1/2 cup of butter

1/3 cup of sugar

1 & 1/3 cups of flour

1/4 cup of macadamia nuts, chopped

1/2 tsp of pure vanilla extract

The Filling:

1 8oz pkg. of cream cheese, soften

1 8oz tub of cool whip or any tub of whipped cream

¼ cup of powdered sugar

1 tsp. of pure vanilla extract

The Topping:

1 can of your favorite blueberry topping/filling

Here’s what you do:

Blueberry pie crust

 

Preheat oven to 350 degrees F. Grease an 8×8 square pan. In a large bowl, cream butter and sugar until light and fluffy. Add vanilla and mix until combined. Mix in flour and macadamia nuts. Mixture should be the texture of soft crumbs. Press the soft crumbs into the bottom of an greased 8 x 8 pan. Bake crust for 7 to 10 minutes or until lightly golden. Set aside to cool.

In a large bowl, beat cream cheese until smooth for just a couple minutes. Mix in powdered sugar and vanilla. Beat for a minute. Then mix in the Cool Whip just until combined.

Spread your cream cheese filling mixture into the piecrust. Then top with the blueberry filling. Let pie set in the refrigerator anywhere from 30 minutes to an hour or until ready to be served. Enjoy!

 

Blueberry Cream Cheese Pie 2

Chocolate Cream Cheese Cookie bars

Chocolate Cream Cheese Cookie Bars

Superbowl Sunday is just days away and there’s no party or party invite for us this year.  Maybe being in another country has something to do with that. I just don’t know. This football season didn’t have that same regular season feel…with kickoffs at odd hours because of the time difference, no backyard BBQs, and no crazy loud men chanting at the television in the living room. So I did what I always do when I start missing home, I started baking.

Still can’t decide on what sweet dish to bring to that sunday football potluck? Maybe these cookie bars are just what you’re looking for. It’s a macadamia nut cookie topped with chocolate cream cheese and bits of toffee candy sprinkled on top. It’s sweet and addicting.

Below are two recipes…a quick way using quick ingredients for my busy moms and of course the homemade way. And both recipes have the same chocolatey bite. Share it with friends! And don’t forget to share your thoughts in the comment section below. Enjoy!

*The first recipe listed is the ‘homemade recipe’, scroll down for the ‘quick recipe’. 

Chocolate Cream Cheese Cookie Bars 

The homemade way

Yield: 24 bars

Ingredients:

1 cup of butter, soften

1 cup of sugar

1 large egg

2 teaspoons vanilla

2 3/4 cups of flour

2 teaspoons baking powder

1/2 cup of macadamia nuts, chopped into pieces

1 heath or Skor candy bar, chopped into pieces (or your favorite toffee candy bar)

3/4 cup of semi-sweet chocolate chips or chunks

1 teaspoon of vegetable oil

1 8 oz package of cream cheese, soften

Here’s what you do:

Preheat oven to 350 degrees F. Grease and line a 9×13 baking pan or jelly roll pan with parchment paper. Let the parchment paper hang over the sides of the pan for easy removal of your cookie bar. Lightly spray the top of the parchment paper as well.Macadamia Nut Cookie

In a large bowl, cream butter and sugar together until light and fluffy. Add egg and vanilla and beat for a couple minutes. In another bowl, whisk together flour, baking powder, and 1/4 cup of macadamia nuts. Gradually blend in the dry ingredients to the butter mixture until well incorporated and a soft, slightly crumbling dough forms.  Cookie dough

Spread and press the dough into the pan. Wetting your fingers before pressing the dough helps prevent your fingers from sticking to the dough. Prick all over the dough with a fork. Then place dough in a preheated 350 degree F oven for 12 to 15 minutes, just until a little golden on top. Cookie should not be hard and crunchy, instead, soft and slightly chewy. Once done, set aside to cool.

Now to top the cookie bar.

Chocolate Cream Cheese Cookie bar2

Put chocolate chips in a microwavable bowl and drizzle over a teaspoon of oil. Melt chocolate chips in the microwave for about a minute, however, 30 seconds at a time to stir in between and ensure the chocolate doesn’t burn. After a minute, stir vigorously to finish melting the chips using the heat from the other chips and heat of the bowl. Next, blend in cream cheese until very well incorporated. Spread the chocolate cream cheese over the cooled cookie bar. Then sprinkle toffee bits and remaining 1/4  cup of macadamias over the chocolate cream cheese topping. Cut into squares and serve.

Now the quick way using quick ingredients:

Yield: 24 bars

Ingredients:

2 lbs of refrigerated sugar cookie dough

1/2 cup of macadamia, chopped into pieces

1 heath or Skor candy bar, chopped into pieces (or your favorite toffee candy bar)

3/4 cup of semi-sweet chocolate chips or chunks

1 teaspoon of vegetable oil

1 8 oz package of cream cheese, soften

Here’s what you do:

Preheat oven to 350 degrees F. Grease and line a 9×13 sheet or jelly roll pan with parchment paper. Let the parchment paper hang over the sides of the pan for easy removal of your cookie bar. Lightly spray the top of the parchment paper as well.

Unwrap and place cookie dough in a large bowl. Mix in 1/4 cup of macadamia nuts.

Spread and press the dough into the pan. Wetting your fingers before pressing the dough helps prevent your fingers from sticking to the dough. Prick all over the dough with a fork. Then place dough in a preheated 350 degree oven for 12 to 15 minutes, just until a little golden on top. Cookie should not be hard and crunchy, instead, soft and slightly chewy. Once done, set aside to cool.

Now to top the cookie bar.

Put chocolate chips in a microwavable bowl and drizzle over a teaspoon of oil. Melt chocolate chips in the microwave for about a minute, however, 30 seconds at a time to stir in between and ensure the chocolate doesn’t burn. After a minute, stir vigorously to finish melting the chips using the heat from the other chips and bowl. Next, blend in cream cheese until very well incorporated. Spread the chocolate cream cheese over the cooled cookie bar. Then sprinkle toffee bits and remaining 1/4 cup of macadamias over the chocolate cream cheese topping. Cut into squares and serve.

*If you’d like a thicker chocolate layer, use 2 8 oz packages of cream cheese with 1 1/2 cups of melted semi-sweet chocolate chips or chunks instead. 

And don’t forget to share your thoughts in the comment section below. Enjoy!