Saturday, December 27, 2014

Grandma Ikeda's Chocolate Mac Nut Cookies

These are Grandma Ikeda's signature cookies. I tend to make it smaller than she does because I must be more pake or something, haha!

3 sticks butter, at room temperature
1/2 cup brown sugar
1/2 cup white sugar
3 cups flour
2 tsp. baking soda
1 cup macadamia nuts, toasted and cooled
1 package semi-sweet chocolate chips

Preheat oven to 275 degrees F. Cream butter with sugar then slowly add the flour and baking soda. The dough will be a little coarse. Hand mix the mac nuts and chocolate chips, then make balls of cookie dough. 

Place dough on cookie sheets with parchment paper and flatten the dough a little. Bake for 30-35 minutes. Cool the cookies and store in an air tight container with wax paper between layers.

Monday, December 1, 2014

Keeper Project: Easy Smashed Potatoes

I had a HUGE mashed potatoes failure about ten years ago - so bad that we had no mashed potatoes for Thanksgiving one year, so when mashed potatoes were assigned this year, I got a little panicky.

Luckily, for my family, this less ambitious recipe got thumbs up, especially from boy 3.

  • 3 pounds medium red-skinned potatoes, scrubbed
  • 2 tsp. course sea salt, plus more for salting the water
  • 3/4 - 1 cup heavy cream (just check texture)
  • 4 T. butter
  • black pepper
  • 4-6 stalks green onion, including whites, finely chopped
  1. Put the potatoes in a saucepan and cover with cold water seasoned with salt. Bring to a simmer over medium heat and cook until potatoes are very tender, about 20 minutes.
  2. Heat the cream and butter in a small saucepan until hot, not scalding.
  3. Drain potatoes and with a potato masher, rough smash the potatoes while adding the hot liquid. 
  4. Stir in half the green onions, season with salt and pepper to taste.
  5. The rest of the green onions can go on top before serving.