nutty

• In a food processor or by knife, finely chop macadamia nuts, followed by the chocolate chips. Set aside. (If these are not in fine pieces, the dough will fall apart when sliced.)
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in maple syrup.
• In a separate bowl, stir together the flour, spices, salt, and baking soda. Gradually work this into the creamed mixture. Fold in the nuts, chocolate, and candied ginger until incorporated.
• Divide dough in half and shape into foot-long logs. Encase in plastic wrap. Chill at least two hours, or freeze for later baking.
• Preheat oven at 350-degrees. Unwrap log and cut dough into 1/4-inch thick medallions, reshaping with fingers as needed. Place spaced out on parchment-covered cookie sheet.
• Bake for 10 to 12 minutes, until set with a firm, golden base. Cool on pan for 5 minutes then move to rack to completely cool.
• Cookies keep for at least 3 days in sealed containers at room temperature.

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• Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
• In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.
• Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.
• Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.
• Store in sealed container(s) at room temperature.

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• If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
• Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
• Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
• Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.

OM NOM NOM!

• If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
• Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
• Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
• Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
• OM NOM NOM!