TOFFEE MACADAMIA NUT COFFEE CAKE
Treat your family with this delicious coffee cake baked using toffee bits and macadamia nuts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Grease bottom and sides of 9-inch or 8-inch square pan with shortening.
- In large bowl, beat all ingredients except toffee bits, coconut and nuts with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the toffee bits. Pour into pan. Sprinkle remaining 2 tablespoons toffee bits, the coconut and nuts over batter.
- Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Nutrition Facts : Calories 335, Carbohydrate 48 g, Cholesterol 50 mg, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 450 mg
MACADAMIA TOFFEE CHIP COOKIES
Make and share this Macadamia Toffee Chip Cookies recipe from Food.com.
Provided by Julesong
Categories Drop Cookies
Time 42m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 F degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside (it's even better if you have two sets of baking sheets and Silpats).
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
- Scrape down sides of the bowl and add eggs and vanilla extract, and beat to combine.
- In a medium bowl, whisk flours, baking soda, and salt until combined.
- Add dry mixture to the wet mixture in electric mixer bowl, then add in the toffee chips and macadamia nuts.
- Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart.
- Flatten cookies slightly with the palm of your hand.
- Bake at 350 degrees F until golden and just set, about 15 minutes. If you have two sets of baking sheets and Silpats, as recommended, rotate the sheets between the oven racks halfway through to ensure even browning.
- Transfer the sheets to a wire rack to cool, about 5 minutes.
- Transfer cookies from sheet to rack to cool completely.
- Store in an airtight container for up to 1 week.
- Note: this is an adopted recipe, and I have not had the chance to make them, yet.
MACADAMIA FUDGE CAKE
Meet the Cook: Our daughter (we also have a grown son and a grandson) and her husband operate a cookie factory in Hawaii. After she sent a big supply of macadamia nuts, I came up with this cake I make for church dinners and ladies lunches. -Marguerite Gough, Salida, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in sour cream and vanilla. Combine flour, cocoa, coffee, baking powder, baking soda and salt; add to creamed mixture and mix well. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine chocolate chips, cream, sugar, butter and corn syrup in a saucepan; bring to a boil, stirring constantly. Reduce heat to medium; cook and stir for 7 minutes. , Remove from the heat; stir in vanilla. Cool for 10-15 minutes. Beat with a wooden spoon until slightly thickened, about 4-5 minutes. Stir in nuts. Place cake on a serving plate; pour topping over cake.
Nutrition Facts : Calories 585 calories, Fat 41g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 340mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.
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