Macadamia chocolate bars

 These make a huge amount of cookie bars or cookies. At the end of the recipe there will be some ideas of how to store the batter if you do not want to make a half sheet of cookie bars. 

These are great tasting bars. I got the chocolate and white chocolate bars from Whole Foods.

Make sure to plan ahead with your brown butter so it will be cooled.

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• 2 cup browned butter, cooled

  1 cup butter, softened 
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  2 1/4 cup packed light brown sugar

• 1 ½ cup white sugar

• 6 eggs, room temperature 

• 1 1/2 teaspoon pure vanilla extract 

• 1 1/2 teaspoon  butter extract

• 7 ½ cups all-purpose flour

• 3 teaspoon baking soda

• 1 ½ teaspoon salt

• 3 cup coarsely chopped macadamia nuts

• 2 cup coarsely chopped white chocolate

• 2 cups coarsely chopped milk chocolate 

• Preheat the oven to 350 degrees.

• Brown butter and cool.

• 1. Cream butter, brown sugar, and white sugar together in a large bowl until smooth. Beat in eggs one at a time, then stir in vanilla and almond extracts.

  2. 1. Cream butters, brown sugar, and white sugar together in a large bowl until smooth. Beat in eggs one at a time, then stir in vanilla and butter extracts.

     2. Combine flour, baking soda, and salt in another bowl. Gradually stir the dry ingredients into the butter mixture. Fold in macadamia nuts and white chocolate.

     3. Line a 1/2 sheet baking pan with parchment paper. Smooth dough into pan.

     4. Bake at 350 for 20-25 minutes, until light golden brown.

        
        
        

     5. These make a large amount. You can cut the recipe down and make in a smaller pan or as cookies. I also like to chill the dough and scoop out dough and roll in balls, place on a cookie sheet and freeze, when frozen remove from pan and put in a freezer bag. Pull out cookies as needed. The other thing I like to do is add cookie dough to a covered container and store in refrigerator and scoop out and bake as needed. Cookies bake 10-13 minutes or until light golden brown.

Irish Soda Bread

 This recipes comes from Wyse Guide. I thought I would try it out four days before Saint Patty's day. This is a great recipe. I will make this more often then just for Saint Patty's Day. Go check out Kaleb's page he has so.e great recipes. I have made a few and have loved every one of them. He had some great chocolate chip cookies made with bread flour also. They need to chill overnight so start them the night before.

½ cup whole wheat flour 

3 ½ cups all-purpose 

⅓ cup sugar

1 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

5 tbsp unsalted butter cut into cubes and kept cold

1 ½ cups buttermilk 

1 large egg

2 tbsp orange zest (about 1 large orange)

1 cup dried cherries slightly chopped if large pieces 

• Preheat oven to 375°F.
• In the bowl of an electric mixer, combine the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Mix for 30 seconds until evenly combined.
• Add the cubed butter and mix on medium-low speed until the butter is worked into the flour mixture with pieces the size of a pea or smaller. Add the orange zest and dried cherries to the dry ingredients.
• In a large measuring cup, whisk together the buttermilk and egg. With the mixer running on a medium speed, pour the wet mixture into the dry ingredients and mix until just combined with a few dry crumbs.
• Knead the dough slightly to make sure all the ingredients are combined. Form into a round boule, shaped on a parchment-lined baking sheet. Using a sharp knife, make a large X slash across the top.
• Bake in the preheated oven until deep golden brown on the top and bottom, 35-40 minutes. Remove from the oven and cool at least 15 minutes before slicing.

Korean fried chicken wings

My son who will not eat meat on the bone will actually eat these. These wings are so good. Be prepared to make a large batch if you make them.

The recipe is from American Test Kitchen. It is one of the first recipes I have made from their magazine. 

 1 tablespoon toasted sesame seed oil

 1 teaspoon garlic, minced to paste 

1 teaspoon grated fresh ginger 

 1 3/4 cup water 

3 tbsp sugar

 2-3 tablespoons gochujang

1 tablespoon soy sauce

2 quarts vegetable oil

1 cup all- purpose flour

3 tablespoon cornstarch

3 pounds chicken wings, cut at joints.

1. Combine sesame seed oil, garlic, and ginger in a large bowl and microwave mixture until bubbly and garlic and ginger are fragrant but not brown, 40 to 60 seconds. Whisk in 1/4 cup water, sugar, gochujang, and soy sauce until smooth; set aside.

2. Add oil to large Dutch oven until it measures about 11/2" deep and heat over medium high heat heat to 350°. While oil heats, whisk flour, cornstarch, and remaining one and a half cups of water in second large bowl until smooth. Set wire rack in Rim baking sheet and set aside.

3. Place half of the Wings in batter and stir to coat. Using tongs remove wings from batter one at a time allowing any excess batter to drip back into the bowl, and add to oil increase heat to high and cook stirring occasionally to prevent wings from sticking, until coating is light golden and beginning to crisp about 7 minutes. Transfer Wings to prepared rack, return oil to 350° and repeat with the remaining wings. Reduce heat to medium and let second batch of wings rest for 5 minutes.

4 heat oil to 375° carefully return all wings to oil and cook stirring occasionally, until deep golden brown and very crispy, about 7 minutes. Return Wings to rack and let stand for 2 minutes. Transfer Wings to reserve sauce and toss until coated. Return Wings to rack and let stand for 2 minutes to allow coating to set. Transfer to platter and serve.