White Chocolate Macadamia Nut Cookies


  • 1 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 12 tbsp unsalted butter 1 1/2 sticks, melted
  • 3/4 cup packed dark brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup chopped macadamia nuts unsalted
  • 1 1/2 cups white chocolate chips


  1. To a large bowl, whisk together flour, baking soda and salt.
  2. In a stand mixer bowl, cream together melted butter and sugars.
  3. Over medium speed, beat in the egg and egg yolk until fluffy.
  4. Add vanilla and blend well.
  5. While mixing, slowly add the flour mixture.
  6. Stir in the nuts and white chocolate chips.
  7. Let the cookie dough chill in the fridge while you preheat the oven to 350 degrees F.
  8. Line 2 baking sheets with parchment paper or a silicone baking mat.
  9. Scoop about two tablespoons of cookie dough and form into a ball. Place 12 cookies per lined baking sheets.
  10. Bake cookies for 10-12 minutes or until the edges of the cookies are just starting to turn golden brown.
  11. Allow the cookies to cool about 5 minutes on the baking sheets, and they will continue to cook.
  12. Transfer to a cooling rack and enjoy!

Thanks to Glorious Treats for the original recipe!

Greek Nachos


  • 2 tablespoons *olive oil
  • 1/2 red onion (2/3 cup), diced
  • 1 clove garlic, minced
  • 1 pound *ground lamb or beef
  • 1/2 tsp cumin
  • 1/3 cup pitted kalamata olives, minced
  • 4 ounces crumbled feta cheese
  • 1 (5.3 ounce) container fat free greek yogurt
  • 2 tablespoons red onion, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 cup chopped mint
  • 1 teaspoon dried dill
  • 3/4 cup Persian cucumber, seeded and diced
  • 3/4 cup fresh tomato, seeded and diced
  • a few tablespoons red onion, chopped
  • pepper
  • fresh mint
  • 6 pitas, cut into 6 wedges each
  • 3 tablespoons olive oil
  • salt or garlic salt


  1. Heat the oil over medium high heat. Add the onions and cook for 5 minutes until onions are softened & fragrant.
  2. Add the garlic, lamb or beef, and cumin. Combine well.
  3. Cook until meat is browned and stir in the olives.
  1. Mash the feta and yogurt together with a fork.
  2. Mix in the onion, olive oil, lemon juice, mint and dill.
  3. Refrigerate until ready to serve.
  1. Prepare toppings cucumber through fresh mint.
  2. When ready to serve, prepare pita chips. Set oven to 325 degrees F.
  3. Brush the pitas with olive oil and cut each into 6 triangles using a pizza cutter.
  4. Place the triangles in a single layer on a baking sheet. Sprinkle with salt or garlic salt and bake for about 5-10 minutes or until crispy.


*I use regular store brand olive oil for a lot of meals but when it comes to Greek dishes, I always use this brand.

*I prefer this recipe with ground lamb. Lamb, feta, and greek yogurt marry perfectly in this recipe.

Thanks to the original recipe found here.

Mango Banana Bread


  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 ripe large bananas
  • 1 tsp orange zest
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp powdered ginger
  • 1/4 cup orange juice
  • 1 large mango, ripe and diced small


  1. Preheat oven to 350 degrees F.
  2. Prepare a standard loaf pan with baking spray or line with parchment paper.
  3. Beat sugars and oil into a large bowl.
  4. Beat in eggs, bananas, and orange zest until well blended.
  5. Slowly beat dry ingredients into banana mixture alternately with orange juice.
  6. Fold in diced mango.
  7. Pour batter into the prepared loaf pan.
  8. Bake for 50-60 minutes. Insert a toothpick in the center of the loaf to check for doneness. A clean toothpick indicates the loaf is fully baked.

Thanks to the original recipe found here.

The Story Behind the Recipe

I hate wasting fruit. While it is delicious, it is also not always cheap and watching a ripe fruit go bad is somewhat of a nightmare for me. When I realized one afternoon that another helpless fruit was wasting away, I began my search for mango recipes. Beside the mango, I had two browning banana’s which made me think. Is there such thing as a mango and banana bread?

After a bit of searching, I found a wonderful recipe from the Canadian food blog: rockrecipes.com. While I was exciting about trying this beautifully browned loaf of bread, I was also in the middle of packing for a camping trip. I didn’t expect to take a fresh baked loaf of bread with me, but I also didn’t want it to go to waste. So, I pre-sliced the bread and without tasting it, packed it into a Tupperware container for our trip.

When we arrived at our camping site, it was pouring rain. We had a heck of a time trying to get our campsite set up and eating was the last of our concern. Exhausted from fighting mother nature, we crawled into our slightly damp sleeping bags and passed out.

The next morning, we were starving. While our initial plan was to put together a grand breakfast, it was taking way too much time to heat up our coffee percolator and to find the rest of our cooking equipment. That’s when I remembered, I had pre-sliced mango banana bread waiting for us. My families eyes lit up as a pulled out the container and popped the top.

My expectations were not very high but they should have been. Everyone kept coming back for more. A tropical paradise in my mouth, even when it was served cold and was about 60 degrees out. While I prefer the bread toasted and sometimes with a bit of butter, it is tasty either way.

Even my two year old nephew had a smile on his face as he sunk he teeth into his first bite. I recommend you give this recipe a try.