butter | cranberry white chocolate oat scone

OK, maybe I went to two bakeries this morning. I couldn't help but stop at butter on my way back from Patisserie 46. It's just up the street.

The girl who helped me wasn't tremendously helpful with suggestions. She actually said, "I try to be good," when I asked her what her favorite thing is. The idea of working at a bakery or cafe or bakery-cafe and not trying the food is so strange to me. Anyway, I chose a cranberry white chocolate oat scone.

It's OK. I keep eating it, even though I don't love it. The cranberries are craisins, the white chocolate is sparse, and the oats don't seem to contribute much (maybe chewiness, but I haven't had one of their scones without oats, so I can't say). It's got some kind of sugary egg wash that makes it too sweet. Overall, meh. I'm not going to finish it.

I'll probably try something else from butter, though. The cinnamon biscuits in the case this morning looked good.

White chocolate macadamia nut cookies: recipe challenge

I made white chocolate macadamia nut cookies a couple years ago for a co-worker's birthday, but I have no recollection of what recipe I used. I have a vague memory of being adamantly opposed to just using a chocolate chip cookie recipe and swapping white for semi-sweet chocolate and macadamia nuts for walnuts. For some reason, I felt strongly that white chocolate macadamia nut cookies must be a jumble cookie.

But I'm fairly certain that the white chocolate macadamia nut cookies I ate recently and almost died from did contain brown sugar.

So: a challenge. I shall make one version in a jumble and one in a traditional chocolate chip cookie recipe.