Pumpkin White Chocolate Macadamia Nut Cookies

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Pumpkin White Chocolate Macadamia Nut Cookies

1 cup butter, room temperature

1 cup packed brown sugar

1 cup granulated sugar

2 eggs, room temperature and lightly beaten

1 cup pumpkin puree

2 teaspoons pure vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 1/2 cups quick cooking oats

2 cups white chocolate chips

2 cups coarsely chopped macadamia nuts

Preheat oven to 325 degrees.

Line baking pans with parchment paper.

Cream the butter and sugars together until well combined. Beat in the eggs ,vanilla then pumpkin puree. Combine until blended.

Add the remaining dry ingredients to a bowl and whisk to combine. Add to butter mixture and blend well. Stir in the chocolate and nuts.

Using a small ice cream scoop/disher  scoop out the dough about 2 inches apart onto the baking sheets. Bake for about 12 -15 minutes until just set and edges are barely brown. Remove baking pan from oven and allow cookies to cool on baking sheets before removing.

Stroopwafel iron I use.


Here’s the stroopwafel iron I use. There are others out there as well. This one has worked well for me; I’ve had it for years.


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Stroopwafels are a delectable waffle cookie filled with a caramel cinnamon syrup.


Wafel Dough:

  • 1 tsp instant yeast
  • 1 tsp. sugar
  • 1/2 lb. butter
  • 1/3 cup sugar
  • Pinch of salt
  • 1 rounded tablespoon cinnamon
  • 3 cups flour
  • 2 eggs

Stroop (Syrup):

  • 1 Tablespoon cinnamon
  • 1 cup Golden Eagle Light Syrup or Lyles Golden Syrup, in a pinch Karo Light Syrup
  • 3/4 cup packed brown sugar plus 2 tablespoons
  • 1/4 cup butter


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    Wafel Dough:

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    Proof yeast in 3 tablespoons water with 1 teaspoon sugar until bubbly. Beat butter until light, adding sugar, salt and cinnamon. Mix in the yeast mixture, flour and eggs; beat well. Set in a warm place for about an hour. It will not look like it’s rising much at all; don’t worry. Meanwhile make the syrup(stroop).

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    Stroop (Syrup):

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    Heat the cinnamon, brown sugar, and Golden Eagle Syrup slowly until thickened and brown sugar is dissolved. Remove from heat and beat in the butter. It will thicken as it cools. It needs to be a spreadable consistency. If it gets too thick, reheat slowly over low heat until it’s the correct consistency.

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    To bake and prepare:

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    Use a Stroopwafel Iron or Gallette Iron, available online

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    1 1/2 inch cookie scoop

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    Sharp thin knife

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    Heat wafel iron and oil lightly , only once. Using the ice cream scoop, scoop dough to make rounded balls. Place a ball in the heated iron and bake ONLY 1 minute. Remove from iron and immediately , using a sharp knife slice the wafel in half horizontally into two thin wafers. (This is where you need asbestos fingers) Spread some syrup on one half and sandwich together, pressing slightly.Cool on a rack, flat.

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    The dough can be made in advance. Formed into balls and frozen. Thaw in refrigerator until ready to complete.qgdhtHSZ13c213432313233333g8RcEYCw_1355343036

Berger cookies are one of my sons favorite cookies. I decided that since I lived so far from the famous bakery which makes them that I needed to recreate them at home. My son lives half a world from me now; recreating his favorite cookie somehow makes me feel that we are not so far apart.


Mud Puddle aka. Peeky Cookies

Cookie Base:

1 lb. butter

1 cup sugar

1/4 tsp. salt

1 tsp vanilla

4 cups flour

Chocolate Mud:

2 lbs. semisweet chocolate, chopped

2 cups heavy cream

1 1/2 cup sugar


Cookie Base:

Preheat oven to 325 degrees.

Cream the butter and sugar until fluffy. Add salt and vanilla; blend well. Slowly add flour and combined well. Divide in half and roll out to about 1/4 inch thick. Cut in circles using a 2 inch round cookie cutter. Place on parchment line baking sheets for about 20 minutes or until the edges just begin to lightly brown. Do not over bake. Allow to cool completely.


Chocolate Mud:

Place the chopped chocolate in a heatproof bowl; set aside. In a small saucepan, add the cream and sugar. Bring to boil’ stirring constantly until sugar is dissolved. Pour the hot cream mixture over the…

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Lemon Ricotta Cookies

Lemon Ricotta Cookies


2 1/2 cups flour

1 tsp. baking powder

3/4 tsp. salt

1/2 cup butter, room temperature

2 cups sugar

2 eggs, room temperature

15 oz. whole milk ricotta cheese

3 tablespoons fresh lemon juice

lemon zest from 2 lemons


Lemon Glaze:

About 4 cups powdered sugar

juice form 2 lemons

zest from 2 lemons

yellow sprinkles



Preheat the oven to 375 degrees.

In a bowl combine the flour, baking powder and salt; whisk. In a bowl beat the butter and sugar until fluffy and pale. Add the eggs one at a time, combining well between additions. Mix in the ricotta and zest. Slowly add the flour mixture until well mixed. Using a small ice cream scoop, scoop 12 cookies onto a parchment lined baking sheet; they spread. Bake for about 12-15 minutes or just until firm and beginning to turn golden on the edges. Cool completely on pans.

Make the glaze by combining well the lemon juice, sugar and zest. Add just enough more or less to create a glaze consistency. Dip the tops of the cooled cookies in glaze and sprinkle the tops with the yellow sprinkles. Set aside to set up.

Orange-Raisin Cookies

Orange-Raisin Cookies

Delicate little cookies that will remind you of your Grandmas house. Perfect with tea or coffee.


1/2 cup butter, softened

1/3 cup sugar

1 egg

1 egg yolk

2 tablespoons finely ground almonds

1 2/3 cup flour

1/2 cup bourbon soaked raisins

zest of 1 orange

1 egg with 1 tsp. water , beaten for egg wash

In a bowl of a mixer cream together the butter and sugar until fluffy and light. Add the egg and egg yolk one at a time, beating well between additions. Beat in the ground almonds and zest. Add the flour and blend just until combined, then add the strained soaked raisins. Form dough into a dusk and wrap in plastic wrap. Refrigerate dough for at least 1 hour. Preheat oven to 350 degrees. Roll dough out into 1/8 of an inch thick. Using a pastry cutter, cookie cutter or knife, cut into cookies and place on parchment lined baking sheet. Brush tops with egg wash. Bake for about 13 minutes or until golden.

Chocolate Coconut Wedges


10 (5×2 1/2 inch) graham crackers

6 tablespoons butter, melted

2 cups sweetened flaked coconut

1/4 tsp. salt

12 oz. bittersweet chocolate, chopped

2 egg yolks

1 cup heavy cream

Powdered sugar for dusting

Preheat oven to 350 degrees. Lightly spray a 9 inch round pan with removable bottom; set aside.

In a food processor fitted with a metal bade, process the graham crackers until they are finely ground. Place into a large bowl. Add the coconut,salt and melted butter; stir to combine. Press evenly into the bottom of the prepared pan. Bake for about 15 minutes or until golden. Cool completely.

In a heat proof bowl, place the chopped chocolate. Place over a pan of simmering water,; don’t allow water to touch the bottom of the bowl. Melt the chocolate until smooth. Remove and allow to cool 15 minutes.

In a small bowl lightly whisk the egg yolks. In a saucepan add the heavy cream and heat until the cream just boils. Whisk in 1/2 cup of the hot cream into the yolks. Add mixture to remaining cream and whisk over medium heat until the custard reaches 160 degrees. Whisk the custard into the chocolate until smooth and pour evenly over the crust. Smooth top with offset spatula. Chill at least 4 hours or overnight. Loosen the side carefully with a knife and push bottom up to remove to a serving platter. Place a stencil  of your choice over the top and dust with the powdered sugar.

Peanut Butter Chocolate Coconut Crisp Bars

Peanut Butter Chocolate Coconut Crisp Bars

1 3/4 cup chunky peanut butter

3/4 cup plus 2 tablespoons Lyles Golden Syrup or Alaga Yellow Label Syrup

1/2 cup sugar

1 tablespoon vanilla

1 2/3 cup toasted coconut

2 1/2 cups crisp rice cereal

9 oz. semi-sweet chocolate, chopped

Line 2 loaf pans with foil; set aside.

In a large bowl combine the cereal and the toasted coconut. In a sauce pan combine the golden syrup, peanut butter and sugar; heat until melted together. Stir in vanilla. Pour into the cereal mixture. Press mixture evenly between the loaf pans. Refrigerate for 1 1/2 hours. Melt chocolate in heat proof bowl over simmering water. Spread evenly over the top of the cereal mixture. Return to the refrigerator to firm up. Remove from pans and slice into bars.




1 cup flour plus 3 tablespoons

1 cup quick cooking oats

3/4 cup packed brown sugar

12 tablespoons butter, melted

1/2 tsp. salt

1/2 tsp. baking soda

6 oz. milk chocolate chips

1/2 cup chopped toasted pecans

3/4 cup butterscotch topping

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil.

Mix together 1 cup flour, oats, sugar, butter, salt and baking soda. Pat half of the mixture into the bottom of the prepared pan; it will be a very thin layer. Bake for 10 minutes. Remove from oven. Sprinkle with the chocolate chips and nuts. Mix the butterscotch topping and the remaining flour and warm slightly over low heat. Drizzle over the top of the nuts and chocolate. Cover with remaining  oat/nut mixture. Bake for 20 minutes. Allow to cool completely and cut into bars.

Salted Nut Roll Bars

Salted Nut Roll Bars



1 lb. peanut butter sandwich cookies

1/2 cup butter, melted


2 cups peanut butter chips

2/3 cup light corn syrup

4 tablespoons butter

1 tsp. vanilla extract

2 cups miniature marshmallows

2 cups salted roasted peanuts

2 cups  crisp rice cereal

Preheat the oven to 350 degrees. Line a 9×13 inch pan with foil and spray lightly with cooking spray; set aside.

Place the butter and cookies in a bowl of a food processor fitted with a metal blade. Process until the crumbs clump together. Press the crumbs into the bottom of the prepared pan. Bake for about 15 minutes or until golden.

Melt the peanut butter chips, corn syrup, butter and vanilla over low heat; stirring until smooth. Spread 1/2 cup of peanut butter mixture over the crust. Sprinkle the marshmallows over the top evenly and place back into the oven; bake just about 2 minutes or until puffed not brown. Combine the remaining peanut butter mixture with the crisp rice cereal and peanuts. Place on top of puffed marshmallows and spread/press evenly over the top using a spatula spray with cooking spray.  Place in the refrigerator to cool. Slice into bars using a knife sprayed with cooking spray.