Category Archives: contest

Michele’s White Chocolate Macadamia Jumbos

Michele sent me this as her entry for my CWC Thanksgiving Contest. Wow! they are amazing and before I keep eating them they are going in the freezer for Thanksgiving. Michele always makes these for her fabulous Christmas party. They will keep in the freezer for up to 3 months, so the plan is to make ahead for Thanksgiving, because these have to be on my table.  I didn’t get dried cherries, but I had craisins so I used them. They cooked up in 17 minutes at 325 degrees and were just beautiful. I am happy that I went to the gym this morning that’s all I can say. Thanks Michele for participating and for your support of my blog :). These are going on my Thanksgiving dessert table without a doubt.  These are decadent, but if you’re eating a cookie shouldn’t it be? These were so amazing that everyone who ate them fell in love with them, so I must give this prize to Michele. Thanks to everyone else who participated, and I loved Shelly’s muffins and Julie’s Pie which may find it’s way on to my Thanksgiving table.

*P.S. they never did stay in our freezer because of Hurricane Sandy.  Alot of people got to eat these delicious cookies and everyone agreed they were some kind of wonderful.

Ingredients:

2 1/2 cups all purpose flour

3/4 cup butter or margarine ( 1 1 2/ sticks softened)

3/4 cup granulated sugar

1/2 cup dark brown sugar

3 Tblsp. corn syrup

2 tsps. vanilla extract

1 tsp. baking soda

1 tsp. salt

2 large eggs ( room temperature please)

12 oz. bag white chocolate chips

1 jar ( 6 1/2 oz) macadamia nuts chopped about 1 1/3 cups

1 1/2 cups dried tart cherries or cranberries, I actually used craisins

Directions:

Preheat oven to 325 degrees. In a large bowl, I placed flour, baking soda and salt  and mixed together. In bowl of kitchen aid mixer I placed softened butter, sugars, corn syrup , vanilla, butter and eggs, mixed at medium speed while adding the flour in. When it’s all combined scrape bowl with rubber spatula, and stir in white chocolate chips , nuts and cherries.

Drop by slightly rounded 1/4 cups, 3 inches apart onto ungreased cookie sheet, I used a Silpat and an ungreased cookie sheet. These cookies are large so be sure to space 3 inches apart. Transfer to a wire rack and cool. Can be frozen up to 3 months.

I baked for 17 minutes, check them after 15 depending on your oven.

These cookies are amazing. Enjoy!

Michele’s White Chocolate Macadamia Jumbos -winner of CWC contest!!!!!

Michele sent me this as her entry for my CWC Thanksgiving Contest. Wow! they are amazing and before I keep eating them they are going in the freezer for Thanksgiving. Michele always makes these for her fabulous Christmas party. They will keep in the freezer for up to 3 months, so the plan is to make ahead for Thanksgiving, because these have to be on my table.  I didn’t get dried cherries, but I had craisins so I used them. They cooked up in 17 minutes at 325 degrees and were just beautiful. I am happy that I went to the gym this morning that’s all I can say. Thanks Michele for participating and for your support of my blog :). These are going on my Thanksgiving dessert table without a doubt.  These are decadent, but if you’re eating a cookie shouldn’t it be? These were so amazing that everyone who ate them fell in love with them, so I must give this prize to Michele. Thanks to everyone else who participated, and I loved Shelly’s muffins and Julie’s Pie which may find it’s way on to my Thanksgiving table.

*P.S. they never did stay in our freezer because of Hurricane Sandy.  Alot of people got to eat these delicious cookies and everyone agreed they were some kind of wonderful.

Ingredients:

2 1/2 cups all purpose flour

3/4 cup butter or margarine ( 1 1 2/ sticks softened)

3/4 cup granulated sugar

1/2 cup dark brown sugar

3 Tblsp. corn syrup

2 tsps. vanilla extract

1 tsp. baking soda

1 tsp. salt

2 large eggs ( room temperature please)

12 oz. bag white chocolate chips

1 jar ( 6 1/2 oz) macadamia nuts chopped about 1 1/3 cups

1 1/2 cups dried tart cherries or cranberries, I actually used craisins

Directions:

Preheat oven to 325 degrees. In a large bowl, I placed flour, baking soda and salt  and mixed together. In bowl of kitchen aid mixer I placed softened butter, sugars, corn syrup , vanilla, butter and eggs, mixed at medium speed while adding the flour in. When it’s all combined scrape bowl with rubber spatula, and stir in white chocolate chips , nuts and cherries.

Drop by slightly rounded 1/4 cups, 3 inches apart onto ungreased cookie sheet, I used a Silpat and an ungreased cookie sheet. These cookies are large so be sure to space 3 inches apart. Transfer to a wire rack and cool. Can be frozen up to 3 months.

I baked for 17 minutes, check them after 15 depending on your oven.

These cookies are amazing. Enjoy!

CWC Contest – win a prize for your recipe

I know that Thanksgiving is still a little far off, but I am always on the lookout for new Thanksgiving recipes, so I thought I would open it up to subscribers only. If you’re not already a subscriber, that can be easily taken care of! Just click “subscribe” on cookingwithcandi.com (it’s free). Once you’re signed up, enter to win a fun surprise CWC prize by submitting a Thanksgiving recipe entry. You can post the recipe directly on the site, or you can choose to email me. I will try the recipes, choose a winner and contact him or her to send the prize and I will, of course, post the winning recipe on the Thanksgiving blog. The deadline is November 5. You have plenty of time to plan and cook, so no rush and have fun with it! Good Luck! I look forward to hearing from all of you.