654 macadamia baked Recipes

plain flour, fine semolina, baking powder, roasted macadamias, chopped, dark chocolate chips, use the best quality you can, unsalted butter, room temp, chopped, caster sugar, vanilla extract, salt

butter, softened, dark brown sugar, white sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, macadamia nuts, chopped, semisweet chocolate chips

butter, softened, sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, white chocolate chips, chopped macadamia nuts

flour, sugar, baking powder, salt, egg, milk, butter, melted, white chocolate/vanilla chips, chopped macadamia nuts, glaze, white chocolate/vanilla chips, heavy whipping cream

butter, raspberry jam, egg, all-purpose flour, white sugar, brown sugar, vanilla extract, baking soda, chopped macadamia nuts, white chocolate, chopped

dried cranberries, chopped crystallized ginger, brandy or 1 tbsp grand marnier, water, egg, brown sugar, melted butter, buttermilk, cake -and-pastry flour, baking powder, salt, white chocolate chips, dry roasted macadamia nuts, chopped

unsalted butter (for pan ), all-purpose flour, baking powder, kosher salt, eggs, separated, sugar, divided, vegetable oil, unsweetened shredded coconut, cubes fresh pineapple (cut from two 4-lb pineapples), dark brown sugar, dark rum (such as gosling s), fresh lime juice, sugar, kosher salt, whole macadamia nuts, egg whites (from about 7 large eggs), room temperature, cream of tartar, sugar, coconut rum (such as malibu), xanthan gum (optional), ripe (wrinkled ) passion fruits, halved, pulp scooped out, grated lime zest

salmon fillets (4 6 oz each), salt & pepper, olive oil, dijon mustard, honey, panko breadcrumbs, chopped macadamia nuts (or hazelnuts, or pecans)

macadamia nut oil, garlic cloves, minced, fresh lemon juice, honey, soy sauce, shrimp, shelled and deveined, lemon , wedged (to garnish), french bread, thinly sliced

light brown sugar, butter, softened, half-and-half, irish cream (bailey s), vanilla extract, flour, baking soda, salt, macadamia nuts, coarsely chopped, powdered sugar, irish cream

unsalted macadamia nuts, toasted, chopped, cooled, chilled butter, diced, baking soda, fleur de sel or other coarse sea salt, sugar, water, light corn syrup

all-purpose flour, ground cinnamon, baking soda, butter or 1 cup margarine, softened, granulated sugar, brown sugar, canned pumpkin, egg, vanilla extract, nestle toll house premier white chocolate chips, coarsely chopped macadamia nuts or 2/3 cup walnuts, toasted

flour, salt, baking soda, brown sugar , packed, macadamia nuts, chopped, white chocolate chips, butter flavor shortening (crisco ), egg, vanilla extract

rolled oats, all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, brown sugar , lump free, vanilla extract, egg, coarsely chopped dry roasted salted macadamia nut, white chocolate chips

dry sugar cookie mix, prepared to package directions, macadamia nuts, shredded coconut, white chocolate chips, softened butter , to prepare baking dish

butter, softened, white sugar, brown sugar, egg, egg white, vanilla extract, whole wheat flour, all-purpose flour, baking soda, salt, ground cinnamon, quick-cooking oats, white chocolate chips, macadamia halves, unsweetened flaked coconut

vanilla extract, all-purpose flour, baking soda, salt, butter, brown sugar, granulated sugar, raspberry jam, egg, white chocolate chips or 1 cup chopped white chocolate, chopped macadamia nuts

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.