Nothing like sneaking in a post on the last day of the month, just so that the entire month of June wouldn’t go by without a post from me! Honestly, I haven’t been cooking a lot. If you’ve been around for awhile, you know I lean towards baking… lots of yummy and fattening goodies! Well, I’ve been on Weight Watchers for almost three months now, and that just doesn’t lend itself well to baking lots of yummy cookies and brownies and cheesecakes, oh my. While not very good for my blog, it has been good for my waistline- 20.6 lbs down as of this past Sunday.

Anyway, as usual, I’m behind in blogging and with no good excuse — today’s recipe was made on Mother’s Day. It’s a Butterfinger Cake that I found at Southern Plate. Super easy to make, and DELICIOUS. I did plenty of breaking my diet the day I made this, and that surely included a gigantic serving of this dessert.

You’ll need: Devil’s Food Cake Mix (plus the eggs/oil/ingredients requested on the box), caramel topping, condensed milk, butterfingers, and Cool Whip

Make the Devil’s Food Cake according to the directions on the box.

In a small bowl, add your jar of caramel topping. I used this 2-cup glass measuring cup because it has a pour spout. That will be important in a minute.

Add the can of sweetened condensed milk.

Give it a good stir until they are mostly combined.

Go back to your still warm devil’s food cake. Take a fork and stab the cake. Really go at it, until it is covered with poke holes.

Pour the caramel mixture over your holey cake.

Pour it all on there, and let it start soaking in. It might take awhile.

In the meantime, crush your butterfinger bars. Obviously, I crushed mine a little earlier in the process because that’s the full can of sweetened condensed milk I’m using in this picture.

Spread most of the crushed Butterfinger over your cake. Then stick it in the fridge for awhile to continue settling and soaking up that delicious caramel sauce.

Before serving, top cake with the container of cool whip and sprinkle with the remaining Butterfinger crumbles.

YUM!

Butterfinger Cake
Source: Southern Plate

1 box devil’s food cake
1 bottle caramel topping
1 can sweetened condensed milk
1 tub cool whip
Butterfinger bar

Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

Somehow, the longer I go between making posts, the harder it gets to break the silence and post something new. I don’t have a good excuse. I made these cookies for the first time just before Christmas. I made them for the second time last week, so I think it’s way past time to share them with you.

Before Christmas I had bought a bag of chopped macadamia nuts and a bag of white chips, so I did a quick Google search for White Chocolate Macadamia Nut Cookies, found a recipe labeled “The Best White Chocolate Macadamia Nut Cookie Recipe” and said OK! Good enough for me!

And they were. Quite delicious little cookies, they were a big hit with my family at Christmas and an even bigger hit with my coworkers last week. This recipe came out to nearly three dozen cookies using my cookie scoop so there are plenty to share!

Let’s get started.

You’ll need: Butter, sugar, brown sugar, vanilla, salt, eggs, flour, baking soda, white chocolate chips, and macadamia nuts

In a large bowl, add 1 cup of softened butter

1 cup of sugar

3/4 cup packed brown sugar

2 teaspoons of vanilla

and 1/2 teaspoon of salt.

Using an electric mixer, beat until creamy.

{{At this point there should be pictures of adding eggs, but I forgot to TAKE those pictures, sorry!}}

Add the eggs, one at a time, beating well after each addition.

In a smaller bowl, add 2 1/2 cups flour

and 1 teaspoon of baking soda.

Give it a quick stir to combine and then…

Gradually add the flour mixture to the butter mixture…

… until well blended.

Add the white chocolate chips. The recipe calls for 10oz, but I saw no reason not to add the entire 12 oz bag.

And 1 cup of macadamia nuts. (And did you know there is no ‘e’ anywhere in the word macadamia? Cause I keep trying to put one in there, and my spell check keeps yelling at me!)

Stir those in until they are well distributed.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet.

Bake at 375 degrees for 8-10 minutes or until set.

Let cool for a couple minutes, and then remove the cookies to a wire rack to cool completely.

Then enjoy! And for the sake of your hips, please share with others. They’ll love you for it. (Your hips and your friends!)

White Chocolate Macadamia Nut Cookies
Source: Whipped

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks

Directions:

Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

I really don’t know what has taken me so long to write about these cookies. Except that maybe Jenn is a lazy Cook! The information on Flickr tells me that I baked these cookies on October 19th! Oh my word! I knew I still had a few recipes lingering in the drafts folder from Thanksgiving or Christmas, but I didn’t realize this one had been wallowing for quite that long. Especially since these cookies were GOOD. I brought them to work with me (as I do with most baked goods because I live alone, and my thighs just do not need that), and everyone who tried them raved about them. I even got scolded by my dentist– for not bringing some in to share!

I found this recipe on the back of the bag of toffee chips. Let’s get started!

You’ll need: Flour, brown sugar, peanut butter, shortening, milk, vanilla, egg, baking soda, salt, and chocolate covered toffee chips

Start with 1/2 cup of shortening. Do yourself a favor and buy the handy little sticks of shortening– MUCH easier for recipes. I didn’t have any, and I was trying to use up this little container of Crisco.

Follow the shortening with 3/4 cup creamy peanut butter

1 1/4 cups packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla extract

Beat until well blended

Add one egg. Clearly, I broke mine while adding it to the bowl.

Beat in the egg until just blended

In a separate bowl, combine 1 1/2 cups flour

3/4 teaspoon baking soda

and 3/4 teaspoon salt

Stir with a whisk to combine

Gradually add to peanut butter mixture

Continue until all of the flour mixture has been combined with the peanut butter mixture.

Add the bag of toffee chips. The recipe indicates to use part of the bag, and sprinkle the cookies with the remaining chips, but that’s just more work. So I added them all to the dough and called it good.

Go ahead and stir those in.

Drop onto an ungreased cookie sheet

Bake at 375 for 7-8 minutes or until set. Don’t over bake them– they’ll be hard as a rock if you do!

Cool for two minutes, then remove to a wire rack to finish cooling. Enjoy!

Heath Bits Peanut Butter Cookies

1/2 cup shortening
3/4 cup creamy peanut butter
1 1/4 cup packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 1/2 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cup Heath milk chocolate toffee bits, divided

Heat oven to 375.
Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda, salt; gradually beat into peanut butter mixture. Stir in 1 cup toffee bits; reserve remainder for topping.
Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely.