These White Chocolate Macadamia Nut Cupcakes were the talk of our get together tonight, with many going back for a second!
When Bobby wants cookies, his go to choice is the Nestle White Chip Macadamia Nut Cookies.
In honor of his favorite cookies, I decided to turn them into CUPCAKES tonight since his family was coming over for dinner!! These delicious cupcakes are packed full of macadamia nuts (which were hard to find at the stores, I seriously had to go to two different stores), white chocolate chips, and topped off with a creamy, white chocolate & cream cheese frosting.
I found my recipe on Confessions of a Cookbook Queen via pinterest.
- 2 sticks salted butter, slightly softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 cup milk
- 1 1/2 cups white chocolate chips
- 1 1/2 cups macadamia nut pieces
- 1 cup white chocolate chips
- 2 Tablespoons heavy cream
- 1 cup (2 sticks) salted butter, softened
- 4 oz (half a block) cream cheese, softened
- 2 teaspoons vanilla extract
- 6 cups powdered sugar
- Preheat oven to 350. Line 24 muffin tins with cupcake liners and set aside.
- In a large bowl, mix together flour and baking powder. Set aside.
- In the bowl of a mixer, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.
- With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fold in white chocolate chips and macadamia nuts. Fill muffin tins 2/3 full.
- Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.
- In a microwave safe bowl, heat chocolate chips and heavy cream, stopping to stir every 30 seconds until smooth. Set aside to cool until no longer hot.
- In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth. Scrape the sides of the bowl, then add melted white chocolate and vanilla extract, beating on medium until smooth. With the mixer on low, slowly add powdered sugar until just barely mixed in. Increase mixer speed to high and beat for one minute, until light and fluffy. Generously frost cooled cupcakes.
Below is the definition of a carbolic according to Urban Dictionary….
Carboholic: Someone who consumes carbohydrates in excess, to the point of harming themselves or other relationships.
Now I don’t feel as if I am harming myself or any of my relationships with my addiction to carbs, but I do consume them in excess. My main weakness is pasta! If Bobby wouldn’t mind I would have pasta for dinner every night of the week and also take the leftovers for work the next day.
For Christmas I asked for the Vegetti (found here) and it has been one of the best gifts because I use it all the time. Mostly to make Zucchini noodles. There are also a lot of summer dishes that I will be able to make with it, and I can’t wait!
For dinner last night I made Cilantro Lime Chicken with Zucchini Noodles. While I was prepping dinner I was talking to my parents and my dad said “Cilantro is an acquired taste” and since I’ve never had it I was all like “yeah okay dad”. Well he was right (just don’t tell him I said that ;p). So lets just say last nights meal wasn’t my fav., but Bobby enjoyed it. So next time my plan is to cut down on the amount of lime juice as well as don’t put cilantro.
- 1 lb Boneless Chicken Strips
- 3 Limes
- 3 cloves of Garlic
- 1 1/2 tbsp Olive Oil
- Cayenne Powder
- Cilantro, 1/4 cup, snipped
- 3 Zucchini
- Mince the garlic, snip the cilantro and zest a lime. Cut the lime so you can juice once chicken is completely cooked.
- Cut the chicken into chunks.
- Pour the olive oil into a large skillet or saute pan. Heat it over medium high heat, until the pan is warm. Add the chicken and let it cook.
- Once the chicken is browned on the bottom and will easily let go of the pan, sprinkle it generously with cumin and cayenne powder. Let it cook another minute or two, until the white line has moved about halfway through the pieces.
- Turn the chicken and let it cook another couple of minutes, long enough to brown. Reduce the heat to medium low and sprinkle in the garlic and lime zest. Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn.
- While the chicken is finishing cooking. Cook the zucchini noodles in the microwave for 1 minute. This helps soften them a little bit, but if you prefer you can keep them uncooked.
- Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan.
- Add the Zucchini noodles to the pan and give a good mix to get all the delicious flavors on the noodles, since this dish does not have a sauce.
- Remove the chicken and noodles to a bowl or platter and sprinkle it with cilantro.
One of my favorite blogs is Simply Taralynn and I have been recreating many of her meals. On a recent blog post she made Whole Wheat Triple Berry Muffins. I have been trying to eat healthier and allow myself to have treats in moderation. One of the biggest issues I have when it comes to eating healthy/dieting is the fact that I get bored with what I’m eating. I need to have a variety of healthy foods on me or in the house so I don’t just go and pick up Bobby’s snack that are all over our cabinets.
So I decided to make the muffins and I followed Taralynn’s recipe to a T (besides the berries I used) and the muffins did come out really good. It also helps that I have so many cupcake/muffin liners that I can probably bake for the rest of the year without buying any! BTW I use Stevia all the time for my coffee, but I had no idea that there was a baking Stevia. Below I have listed the ingredients as well as instructions. You can read them here or you can also head over to Taralynn’s blog!
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 3 tablespoons chia seeds.
- 1/4 teaspoon sea salt
- 1/4 cup unsweetened applesauce
- 1/4 cup low fat greek yogurt
- 1 cup baking Stevia
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup cashew milk
- 2-1/4 cups fresh blueberries, raspberries, and strawberries
- Preheat the oven to 375 degrees.
- In a separate bowl, mix together the flour, baking powder, and sea salt.
- With a mixer, beat the greek yogurt and applesauce together with the stevia.
- Mix in the eggs, and the extracts.
- Slowly mix in, alternating, the milk and the flour mixture until smooth.
- With a spoon, mix the berries and chia seeds in. Don’t use the mixer to combine the berries unless you want purple muffins. If you do, then go ahead!
If you decide to try to make this yourself, let me know how they come out!