A few weeks ago, I made these Really Big Chocolate Wafer Mega-Cookies and they were really yummy. Precisely because they were actually really big. It gave them both chewy and crunchy bits. So I decided to make a variation on those, with somewhat traditional white chocolate and macadamia nuts. Equally as delicious as the original. This recipe makes about 35-38 really big cookies — like the size of my hand. And don’t skip the chilling part; it really makes the cookie what it is!
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Desserts
Today is of course Pi Day in the US…. yes, we silly people who put month, then day, so … 3.14 aka Pie Day. Just to be silly, I did make a pie. Hasselback-Style Pear and Walnut Tart… OK, I guess it’s a Tart not a Pie. Oh well. It doesn’t look might much because the custard drowned the hasselback-style pears, but it still tastes good.
Ever have a craving for something random, so that you go to the store to get all the ingredients, get home and then realize “Nah, not in the mood anymore?” That is sort of what happened with these. I had a Rice Krispies Treat craving (I should have just bought the already-made ones and eaten one in the store parking lot), but then … well, let’s just say I decided to dress them up a bit with chocolate chunks, caramel bits and pretzels. I was going to call them “Everything But the Kitchen Sink Rice Krispies Squares” but I would have had o throw in peanuts, Oreo pieces and Doritos…. lucky for you, I didn’t have any of those around!
Today is the last day of “Meteorological Winter”. No, we still have a few weeks to go before we hit Astronomical Spring, but the last day of February … things can really go warmer from here. We did get snow on this last day of February, so I figured it was still ok to make snowball cookies. This recipe is actually the same as my Vanilla Crescents (Vanillekipferl) at Christmas time, just shaped differently. Either way, they taste the same and are super delicious.