White Chocolate Macadamia Nut Cookies

Remember how I promised you back in January that I would make up for the disturbing lack of cookies around this blog?  

Well, that was one of my New Year’s resolutions that I knew I would not mind fulfilling.  

White Chocolate Macadamia Nut Cookies {Pedantic Foodie}

White chocolate macadamia nut cookies are one of my favorite cookies.  They are buttery and chocolatey and yet, I seem to only have the pleasure of biting into one every couple of years.  That has to change.

White Chocolate Macadamia Nut Cookies {Pedantic Foodie}

And we are off!  You know this drill.  Butter and sugar, egg and vanilla meets flour, baking soda, and salt.  

White chocolate is sweet and sophisticated while the macadamia nuts provide some crunch and meatiness.  Dream team!

White Chocolate Macadamia Nut Cookies {Pedantic Foodie}

I love chopping nuts, it’s kind of my favorite thing, next to using my blow torch.  

White Chocolate Macadamia Nut Cookies {Pedantic Foodie}

We preheat, we cut parchment, we scoop dough.

White Chocolate Macadamia Nut Cookies {Pedantic Foodie}

Warning: DO NOT OVER-BAKE!  These cookies can quickly go from chewy and scrumptious to crunchy and burnt.  Trust me, I know.   It’s important to pull these cookies out while the centers still look under-baked. 

White Chocolate Macadamia Nut Cookies {Pedantic Foodie}

While the cookies are baking, pour yourself a glass of milk.  Go ahead, use the pretty glasses, you deserve a treat.

White Chocolate Macadamia Nut Cookies {Pedantic Foodie}

One of my favorite taste-testers declared these cookies to be the best white chocolate macadamia nut cookies he has ever eaten.  I'll let you be the judge.  

Happy Wednesday friends! 


  Pedantic Foodie

White Chocolate Macadamia Nut Cookies 

makes 2 dozen

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg 
  • 1 cup + 2 tablespoons all purpose flour 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon vanilla extract 
  • 3/4 cup roasted, unsalted macadamia nuts, roughly chopped
  • 1 cup white chocolate chips

Preheat oven to 350 degrees. 

In the work bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed for one minute.  Add granulated sugar and beat for 1-2 minutes until fluffy, scraping down the sides as necessary.  Beat in egg and vanilla.  

In a large bowl, sift to combine all purpose flour, baking soda, and salt.  

Slowly add dry ingredients to butter mixture, beating until all ingredients are well combined. Add chopped nuts and white chocolate to the cookie dough.  

Line a baking sheet with parchment paper.  Use a 1-ounce scoop to portion the cookie dough, spacing the cookies about 2 inches apart.  

Bake for 9-12 minutes, until the edges of the cookies are just beginning to brown and the centers appear to be under-baked*. 

Remove from oven and transfer cookies to a cooling rack. 

These cookies are best served at room temperature with large glasses of chilled milk.  Enjoy!

*It is really important to under-bake these cookies, otherwise they will be crunchy rather than chewy, and the white chocolate will burn on the bottom. 

Brûléed Lemon Crepe Cake

My mom is the kind of wonderful person that would let me have random tea parties when I was a child.  They were messy and I am sure that she hated washing all the tiny spoons and saucers that went along with my miniature tea set, but when I wanted to have a tea party she would put on the kettle and set out the dishes, and she might even dress up with me too. 

A new season is trying to push its way into my life and I am stubbornly holding on to my sweaters and refusing to let go of my beloved winter, at least for now.  But when the tulips start to bloom I get the irresistible urge to have a girly luncheon, tea party, or something fancy that involves pretty dishes and prissy food.

Brûléed Lemon Crepe Cake {Pedantic Foodie}

The tea parties I had as a child did not involve crepe cake, as I remember I was more the cheese puff and carrot stick type.  Thank goodness tastes mature.  Okay, not really, but let’s pretend like they have...

This crepe cake is the perfect sweet to serve at your brunch, bridal shower, or your tea party for one.  It’s light and lemony and just sweet enough to call it dessert but not so sweet that you couldn’t call it breakfast.

Brûléed Lemon Crepe Cake {Pedantic Foodie}

Our filling is mascarpone, lemon zest, confectioner’s sugar, and heavy cream.  Nothing can go wrong here.  Please try to refrain from devouring all the filling before it meets the cake.

Brûléed Lemon Crepe Cake {Pedantic Foodie}

The bruleed top gives this cake an extra element of sweetness and texture.  

I get pretty excited when I have an excuse to break out my blow torch...

Brûléed Lemon Crepe Cake {Pedantic Foodie}

Though I may have exchanged my miniature cups and saucers for something a bit more substantial, I still love a good tea party.  

Brûléed Lemon Crepe Cake {Pedantic Foodie}

Happy Wednesday!  I know it's not Mother's Day, but it's still a good day to thank your mama for washing all those tiny teacups.  


   Pedantic Foodie


Brûléed Lemon Crepe Cake 

serves 8 / crepe recipe adapted from Alton Brown 

for the crepes 

  • 2 large eggs
  • 3/4 cup whole milk
  • 1/2 cup filtered water 
  • 1 cup all-purpose flour 
  • 2 1/2 tablespoon granulated sugar 
  • 1 teaspoon vanilla extract 
  • 3 tablespoons melted unsalted butter
  • butter for coating the pan 

Combine all ingredients in a blender and pulse several times.  Place batter in the refrigerator to chill for one hour.  This is an important step because it will allow the batter to rest and the bubbles to subside, creating a more stable batter that is less likely to tear once it reaches the pan.  

While the batter is chilling, prepare the filling.  

for the filling and assembly 

  • 1 cup mascarpone
  • 3/4 cup confectioner’s sugar
  • 1/4 teaspoon vanilla extract 
  • 1 1/2 tablespoons lemon zest  
  • 1 tablespoon heavy cream 
  • granulated sugar, for brûléeing 
  • sliced lemons, optional 

In the work bowl of your stand mixer, beat to combine mascarpone and confectioner’s sugar.  Add vanilla, lemon zest, and heavy cream.  Set aside while you prepare the crepes. 

Once the crepe batter has chilled, place a small, nonstick frying pan over medium high heat.  Grease the pan generously with butter.  Pour one ounce of batter in the center pan and swirl the pan quickly to cover the pan evenly with batter.  Cook for 30-45 seconds before flipping with an angled spatula.  Cook for 10 seconds on the opposite side and then transfer to a large plate to cool*.  Continue until all the batter is gone.  

When the crepes are completely cool, transfer one crepe to a cake stand and begin spreading thin layers of filling between each crepe, stacking them as you go along.  

Once all the crepes are stacked, refrigerate the cake for one hour.  This will allow the layers to set.  

When the cake has finished chilling, sprinkle the top generously with granulated sugar.  Use a blow torch to brûlée the sugar, until caramelized.  Allow the sugar to set before serving.  Top with thinly sliced lemons.  Enjoy!   

*Lay the crepes out flat while they are cooling, be sure to let each crepe cool thoroughly before stacking them. 

Pi Day...

It's pi day.  The fourteen year old girl who once sat in her closet crying over algebra homework would roll her eyes if I told her that in less than a decade she would be celebrating a math-based holiday. 

Chocolate Custard Pecan Pie {Pedantic Foodie}

Around this site, we take pi day very seriously.  Not because I care so much about infinite numbers, but because I care an awful lot about buttery crusts filled with deliciousness.  

Here's a list for your pi day inspiration.

This Chocolate Custard Pecan Pie is one of my favorite things that I have ever made.  It's the lovechild of Chocolate Cream Pie and Pecan Pie.  It’s chocolatey and spicy without being too sweet and I could probably eat at least half of this pie on my own....

These Raspberry Apple Hand Pies with Creme Anglaise are sweet and pretty, and the creme anglaise provides a faux ice cream element that I adore.  

I discovered this recipe for Rhuberry Pie in the The Four & Twenty Blackbirds Pie Book and it is certainly the best fruit pie that has ever come out of my kitchen.  I’m kind of addicted to the sour tang of rhubarb.  

If you are in a savory mood this Skillet Chicken Pot Pie is totally the way to go.   It’s a one pan dish and it includes puff pastry - nothing can go wrong.  

This Pistachio Coconut Cream Pie is gluten-free and ridiculously good.  I am a huge fan of pistachios, and their unique, buttery flavor certainly comes through in this pie. 

 P.S. The pistachio coconut crust is off the chain.

Happy Pi Day!  


  Pedantic Foodie