Some people say that an apple a day keeps the doctor away. For me, it’s chocolate. Just a little bit a chocolate makes me feel all warm and fuzzy inside. But some people don't like chocolate. Hard for me to imagine! My stepson's wife is one of those people. While she doesn't eat chocolate, she will eat white chocolate. According to punchbowl.com, white chocolate was invented by the Nestlé Company in Switzerland.
The first white chocolate bar debuted in 1930. Despite its long history, for many years the confection we know as “white chocolate” was not officially chocolate at all. White chocolate does not contain cocoa solids—one of the main ingredients in traditional chocolate. In 2004, ten years after chocolate manufacturers filed the first petition; the FDA finally relaxed its definition of “chocolate” and accepted white chocolate into the family. According to the regulations, true white chocolate must contain at least 20% cocoa butter, 14% total milk solids, 3.5% milk fat, and less than 63% sugar.
I have noticed more and more offerings of white chocolate in the stores lately. From Hershey's Bliss, to Lindt squares, to Reese’s peanut butter cups. There are even more selections during the holidays. I even found her a white chocolate Easter Bunny!
Normally when I want to send her some, I will make some white chocolate pretzles. They are not hard to make, and will satisfy her chocolate craving. I have also made some white chocolate macadamia nut cookies.
Today is National White Chocolate day. Why not drop by the store and pick up some. Who knows...you may change your mind about white chocolate too. If you can't find any, here is a recipe for you to make some cookies.
White Chocolate Macadamia Nut Cookies
- 1 cup butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped macadamia nuts
- 1 cup coarsely chopped white chocolate
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonful’s onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.