Who among us doesn't remember the days when we'd take two cookies and smash our favorite flavor of ice cream in the middle to eat when the temperatures outside were blistering like they are right now? Yep, we sure did and it was a great way to cool off. Unfortunately, it wasn't so good on the waistline.
Nowadays, we're eating better than we used to because we're livin' la vida low-carb (RIGHT?!) and we're shunning the sugar in our diet, too (RIGHT?!). Because of that, I'm happy to share an absolutely amazing low-carb chocolate chip-macadamia nut ice cream sandwiches recipe compliments of our friends at Low-Carb Connoisseur.
The cookies are from Big Train and I LOVE LOVE LOVE these. They taste just like toll house cookies and you'll NEVER believe they are low-carb. I was quite impressed. And the macadamia nut ice cream is the icing on the proverbial cake, so to speak. You won't want to go overboard with these, but they can be a nice oasis to beat the heat of that last blast of this summer scorcher! ENJOY! :)
LOW-CARB CHOCOLATE CHIP-MACADAMIA NUT ICE CREAM SANDWICHES
COOKIES
1 (8-ounce) package Big Train Sugar Free Chocolate Chip Cookie Mix
1 Stick butter, at room temperature
1 large egg
MACADAMIA NUT ICE CREAM
3 cups heavy cream
2 large eggs
3 large egg yolks
3/4 cup NOW Xylitol sugar substitute
1/4 teaspoon salt
2 teaspoons Singing Dog Organic vanilla extract
1/2 teaspoon almond extract
1/2 cup coarsely chopped Mac Farms macadamia nuts
1. For the cookies: Mix according to package directions, adding the butter and egg. Portion the dough to make 20 cookies. Bake and cool following the package directions; set aside.
2. For the macadamia nut ice cream: Pour heavy cream into a heavy-bottomed 3-quart saucepan and place over medium heat. Bring to a low boil, stirring often so the cream does not boil over. Remove from heat.
3. In a large bowl, place eggs, egg yolks, sugar substitute and salt. Using either a hand mixer or a whisk, beat together until thickened and smooth.
4. Using a ladle, remove about a cup of the hot cream from saucepan and gradually whisk into egg mixture (this tempers the eggs so they wont curdle). Whisking, pour tempered egg mixture into remaining cream in saucepan.
Place over medium heat and whisk until slightly thickened, 1 to 2 minutes. Pour into a clean bowl, whisk in vanilla and almond extracts; let stand until custard is completely cooled to room temperature, about 1 1/2 hours. Refrigerate 2 hours, until well chilled, or cover with plastic wrap and refrigerate overnight.
5. Freeze in ice cream maker according to manufacturers directions. Add chopped macadamia nuts 15 minutes before freezing process is complete.
6. To assemble sandwiches: Arrange 10 cookies, top side down, on work surface. Using an ice cream scoop, working quickly, place 1/4 cup ice cream on each cookie. Top each with another cookie, bottom side down. Wrap each sandwich well in plastic wrap and place in freezer. Freeze at least 4 hours (ice cream will be soft) or overnight (for firmer sandwiches). Can be stored in the freezer up to 1 month.
Servings: 10
Prep time: 40 minutes
Bake/Cook time: 25 minutes
Calories: 422
Fat: 37g
Protein: 7g
Total Carbohydrates: 20g
Fiber: 5g
Net Carbs: 15g
article source http://stanford.wellsphere.com/weight-loss-article/low-carb-chocolate-chip-macadamia-nut-ice-cream-sandwiches/277108
Thursday, October 1, 2009
Macadamia Nut Brownies Recipe
The following is the recipe for the Macadamia Nut Brownies.
Ingredients :-
Directions :-
Ingredients :-
- 2 sticks butter
- 5 squares unsweetened baking chocolate
- 5 eggs
- 2 cups sugar
- 1 1/3 cup flour
- 1/4 t baking powder
- 1/4 t salt
- 1 t vanilla
- 2 cups Macadamia nuts, chopped
Directions :-
- In a microwavable bowl, melt the chocolate and butter, stirring to combine
- Add remaining ingredients except the nuts
- Beat with electric mixer for 2 minutes
- Stir in nuts
- Pour into a buttered or parchment lined 9x13 inch pan
- Bake @ 350 degrees for about 25 minutes
- Be careful not to overbake, brownies should be quite moist
- Allow to cool before cutting into serving size pieces
Mauna Loa Macadamia Nuts
Mauna Loa macadamia nuts are specifically from this Hawaiian locale known for these. They are some of the world's best and are in fact so good that these are the only types that the Hershey Company will use in their confectioners. It is their chocolate covered creations that are quite a hit with consumers and with a combination of one of the world's best nuts as well as one of the world's best chocolate, is this really any surprise.
Lets take a closer look at the macadamia nut in general and see what this very versatile nut does truly offer to the world.
We will begin with the health benefits that this nut has been proven to provide. It is very high in monounsaturated fats as well as niacin, potassium, protein, thiamine, and iron. And, not only that but, this specific nut is the one to have the highest content of this valuable benefit. Therefore, eat them liberally however; make every attempt to limit additives such as chocolate and other sugar based confections as this will detract from the overall health benefit.
The oil that comes from this nut can be used for cooking and it has a very high smoking point. That point is over four hundred degrees and therefore is very non-volatile.
Cosmetics treat it and even regard this oil as a very close companion to mink oil and this oil is used in many creams because it is stable in its oxidative state and is very high on Omega-seven, the palmitoleic acid that can be as high as seventeen percent.
However, before you get the big idea to grow one yourself, know that these will only grow in the southern hemisphere where it is basically and mostly a warmer climate. Another large aspect is the time from planting to producing that first nut time factor. These trees will mature and start producing usually around ten to twelve years. Once they do produce, barring any miscellaneous catastrophic event, they will continue to produce for many times over one hundred years.
It is actually in Hilo, Hawaii that the Mauna Loa macadamia nut factory is located. They began this highly sought after crop in nineteen forty-six, taking advantage of the rich volcanic soil as well as the constant warm moist air. However, it would be ten years before to very first nut would be harvested and when nineteen fifty-six rolled around, the fruits of their labors were prevalent in abundance.
That company that now owns these orchards is the Hershey's Company and they now provide the world with some of the best Mauna Loa macadamia nuts that are produced. Regardless of the use, whether it is for food or cosmetics, it is for sure that they will be consumed. Find out more tips about macadamia nuts at http://macadamia-nuts.researchguidetips.com
Article Source: http://EzineArticles.com/?expert=Karen_Saffie
Lets take a closer look at the macadamia nut in general and see what this very versatile nut does truly offer to the world.
We will begin with the health benefits that this nut has been proven to provide. It is very high in monounsaturated fats as well as niacin, potassium, protein, thiamine, and iron. And, not only that but, this specific nut is the one to have the highest content of this valuable benefit. Therefore, eat them liberally however; make every attempt to limit additives such as chocolate and other sugar based confections as this will detract from the overall health benefit.
The oil that comes from this nut can be used for cooking and it has a very high smoking point. That point is over four hundred degrees and therefore is very non-volatile.
Cosmetics treat it and even regard this oil as a very close companion to mink oil and this oil is used in many creams because it is stable in its oxidative state and is very high on Omega-seven, the palmitoleic acid that can be as high as seventeen percent.
However, before you get the big idea to grow one yourself, know that these will only grow in the southern hemisphere where it is basically and mostly a warmer climate. Another large aspect is the time from planting to producing that first nut time factor. These trees will mature and start producing usually around ten to twelve years. Once they do produce, barring any miscellaneous catastrophic event, they will continue to produce for many times over one hundred years.
It is actually in Hilo, Hawaii that the Mauna Loa macadamia nut factory is located. They began this highly sought after crop in nineteen forty-six, taking advantage of the rich volcanic soil as well as the constant warm moist air. However, it would be ten years before to very first nut would be harvested and when nineteen fifty-six rolled around, the fruits of their labors were prevalent in abundance.
That company that now owns these orchards is the Hershey's Company and they now provide the world with some of the best Mauna Loa macadamia nuts that are produced. Regardless of the use, whether it is for food or cosmetics, it is for sure that they will be consumed. Find out more tips about macadamia nuts at http://macadamia-nuts.researchguidetips.com
Article Source: http://EzineArticles.com/?expert=Karen_Saffie
Macadamia Cookie Recipes - Easy & Quick To Prepare!
These macadamia cookie recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So here we go for some macadamia cookie recipes:
>> Macadamia Shortbread Cookies
1 c macadamia nuts (4 oz) 1 c all-purpose flour 1/4 c cornstarch 3/4 c unsalted butter; softened 3/4 c confectioners' sugar
Finely chop the macadamia nuts. Sift flour, sugar and cornstarch. Stir
in nuts. Beat butter in bowl at medium speed until creamy. At low speed, beat in flour mixture. Using a level tablespoon, shape dough into balls. Place 2 inches apart on un greased baking sheets. Flatten each ball with a fork. Bake in preheated 300 degree oven 25 to 30 minutes until just lightly browned around edges. Cool baking sheet on rack 5 minutes. Transfer cookies to rack to cool.
Variations: press half a macadamia nut into each cookie before baking.
Sprinkle with rock sugar upon removing cookies from oven.
>> Macadamia Nut Cookies
1 c butter; softened 1 c confectioners' sugar 1 ts vanilla 1/2 c chopped macadamia nuts 1/4 c finely ground macadamia nuts 1/4 ts salt 1/4 c granulated sugar 2 c all-purpose flour 2 c coconut flakes
Sift flour, measure, and sift again with salt. Set aside. In a large
bowl, cream butter, then add granulated sugar and cream again until
thoroughly blended. Add vanilla. Gradually beat sifted flour into creamed mixture until smooth. Mix in coconut and macadamia nuts. Shape dough into a roll 1 1/2 inches in diameter and wrap in clear plastic wrap.
Refrigerate at least 6 hours or overnight. Slice roll at 1/4-inch intervals and place rounds on greased baking sheet. Bake at 300 degrees for 20 minutes. Sift confectioners' sugar onto waxed paper, reserving about 1/3 cup, and transfer baked cookies to it. Sift tops lightly with remaining sugar. Let cool completely before storing in cookie tins.
Makes about 3 1/2 dozen.
Article Source: http://EzineArticles.com/?expert=Betty_Jefferson
Monday, September 28, 2009
Soap from Macadamia Nut Oil
Macadamia Nut oil is pressed from the nuts of the Macadamia Integrifolia tree, an evergreen that grows in Hawaii. It is an effective soap making oil that is good for all skin types, especially those with dry or mature skin.
- often used in products for facial or baby care.
- the unrefined oil is amber in color with a slightly sweet nutty odor.
- often used to treat scars, sunburns, skin irritations and small wounds.
- is slightly thicker than most carrier oils but is easily absorbed into the skin.
- contains anti-oxidents, omega-3 and omega 6 fatty acids.
- protects the skin in a similar way the human sebum does.
- acts as an effective emollient.
- has a shelf life of 6 - 12 months if refrigerated.
- produces a stable, conditioning lather is soap.
As with most exotic soap making oils, it is a little more expensive. Use a small percentage in the base oils or to superfat just before trace.
* the above information taken from soap-making-essentials.com
- often used in products for facial or baby care.
- the unrefined oil is amber in color with a slightly sweet nutty odor.
- often used to treat scars, sunburns, skin irritations and small wounds.
- is slightly thicker than most carrier oils but is easily absorbed into the skin.
- contains anti-oxidents, omega-3 and omega 6 fatty acids.
- protects the skin in a similar way the human sebum does.
- acts as an effective emollient.
- has a shelf life of 6 - 12 months if refrigerated.
- produces a stable, conditioning lather is soap.
As with most exotic soap making oils, it is a little more expensive. Use a small percentage in the base oils or to superfat just before trace.
* the above information taken from soap-making-essentials.com
Thursday, September 17, 2009
Experiments and Modelling of the Extraction of Macadamia Nut Oil
I'd browse through the website and found this journal. I believe those who are interested should read this. Credits to Brazillian Journal of Chemical Engineering and the writers CF Silva, MF Mendes, FLP Pessoa, and EM Queiroz. The article can be read here
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