Why do children feel the need to make noise simply for the sake of making noise? Remember the “Most Annoying Sound in the World” from the movie Dumb and Dumber? How about the scene in Family Guy where little Stewie tries to get his mother’s attention until she finally screams “WHAT!” only for him to just say hi?
That is my life right now.
Andrew is talking to his friend on the phone, making God-awful noises just for fun. Of course he definitely has earbuds stuck in his head, so he is practically screaming. I ask him how his friend’s can handle listening to him, then realize the kid on the other end of the phone is most likely doing the exact same thing, and his mother is probably getting ready to wring his neck. Sorta like I am right now.
Oh, and did you know Nina can say her sixes (multiplication tables)?
I do. She just told me. Twice. Really fast.
And she would like a scoop of vanilla ice cream for dessert. No wait! A cookie. Nope. It’s gonna be ice cream.
I wonder why I can never finish a thought. Any ideas? Anyone?
Time lapse a few hours and it’s finally quiet.
Back to my original thought. These delicious cookies.
I had picked up these raspberry filled white chocolate morsels from Nestle and couldn’t wait to put them in a cookie. This recipe went along with them and came out perfect. Crispy edges and a chewy center with lots of salty macadamias offset by the sweetness of white chocolate and hint of raspberry.
I made these send in the mail to a friend. They didn’t quite get there.
Don’t worry, I picked up another bag. Someone’s gonna get a tasty little package in the mail. Of course, you can make these at home and you won’t have to wait for the mail.
White Chocolate Raspberry Macadamia Nut Cookies
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto parchment lined baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
*If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.
Original Nestle recipe here