the temperature at which sweets happen

Sans Macadamia Nuts

I had an epiphany this morning: My priorities are wack.

A typical day for me starts with rolling out of bed when I finally feel too guilty to stay in bed any longer. Then I immediately pop open the laptop and check my multiple email accounts, facebook, reader, and news settling myself in our oversized chair which is much easier to climb into then climb out of. And that, pretty much covers it.

Today however, I had a wonderful opportunity to visit with an incredible woman who has endured a lifetime of difficulties and bake a delicious dessert for her!


Brownie: White Chocolate Oreo Cake
Topping: Sweet Chocolate

This recipe is adapted from “The Cooks Encyclopedia of Chocolate” page 223 White Chocolate Brownies with Macadamia Topping; adapted only because I thought when I started I had Macadamia Nuts and White Chocolate only to discover I had neither.

Now obviously the description above is a bit of a stretch, but this week as I’ve been recovering from preparing for, traveling to and from the Art Shoppe and running all over Utah for a week it seems like I can’t seem to shake this suffocating tiredness!

This beautiful dessert is a showoff! Plus it is super easy and creates a scrumptious and chewy brownie pie that will beg to be made again and again.

6oz. Hershey’s Cookies ‘n’ Creme Chocolate Candy Bar
½ cup sugar
½ cup butter
Melt over med low heat until melted

Whisk in 2 lightly beaten eggs and ½ teaspoon vanilla

Add:
1 cup flour
½ teaspoon baking powder
pinch of salt
Stir until mixture is incorporated and smooth

Pour into greased 9″ springform pan
Bake at 350°, 20 minutes

Remove from oven
Immediately pour 7oz. sweetened condensed milk over top of brownies
Layer with ¾ cup mini semi sweet chocolate chips
Let cool



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