Mint White Chocolate Meringue Cookies

Yields: 2-3 dozen cookies depending on size of cookies

Ingredients

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 2/3 cup sugar 
• 1 cup white chocolate chips 
• 1/4 teaspoon mint extract 
• 2-3 drop green gel food coloring 

Instructions

1. Preheat oven to 275 degrees Fahrenheit. 
2. Finely chop white chocolate chips and set aside.
3. In large mixing bowl, with mixer on high, beat egg whites and cream of tartar until foamy. Gradually add sugar and mix until mixture holds stiff peaks. 
4. With spatula, stir in mint extract, finely chopped white chocolate chips, and food coloring. 
5. Spoon meringue onto a parchment paper covered baking sheet. 
6. Bake for 30 minutes. Let cool for 3-5 minutes on sheet before transferring to cooling racks. 

Chocolate Covered Malibu Rum Strawberries

Yields: 1 pound of chocolate covered strawberries 

Ingredients

• 1 pound strawberries
• 1 750ml bottle of Malibu Caribbean Rum 
• 1 package melting chocolate wafers 

Instructions 

1. Rinse strawberries and remove stems.
2. Place strawberries in a large jar and pour Malibu Caribbean Rum over the strawberries. Some of the Malibu Caribbean Rum may not fit into the jar. 
3. Cover jar and leave in the fridge for at least 24hrs. The longer the strawberries stay in the fridge the more alcohol the berries will infuse.
4. When strawberries are ready, prepare the melted chocolate wafers according to package.
5. Take strawberries out of the Malibu Caribbean Rum and cover them with melted chocolate.
6. Harden the chocolate by placing the strawberries in the fridge. 
7. When the chocolate hardens, enjoy. 

Asian Pear Chocolate Chip Oatmeal Cookies

Yields: 2-4 dozen cookies depending on size of cookies

Ingredients

Asian Pear Mixture 

• 1 Asian Pear, peeled, and diced
• 1 tablespoon butter
• 2 1/2 teaspoon light brown sugar
• 1/2 teaspoon ground cinnamon

Cookie Mixture 

• 3/4 cup butter
• 3/4 cup light brown sugar
• 1/4 cup sugar 
• 1 egg
• 1 teaspoon vanilla extract 
• 2 teaspoons cinnamon 
• 1 3/4 cup flour
• 2 teaspoons cornstarch 
• 1 teaspoon baking soda
• 2 1/2 cups oats (may be Quick Oats or Old Fashioned Oats) 
• 1 cup chocolate chips (more or less if desired) 

Instructions

1. Preheat oven to 350 degrees Fahrenheit 
2. Start by preparing Asian Pear Mixture. Melt butter in a saucepan over medium-low heat. Add diced Asian Pear, light brown sugar, and cinnamon. Stir to combine. 
3. Cook the Asian Pear mixture for about 10 minutes while stirring occasionally. After that remove from heat and set aside. 
4. Now prepare Cookie Mixture. In a large mixing bowl cream butter, brown sugar, and sugar until fluffy. Should take about 2-3 minutes. 
5. Add the eggs and vanilla extract to creamed butter. 
6. Add cinnamon, flour, cornstarch, and baking soda in separate mixing bowl. Mix the dry ingredients together. 
7. Combine dry ingredients to butter mixture. 
8. Add in oats and chocolate chips. 
9. Combine Asian Pear Mixture to Cookie Mixture. Don't add the sauce of the Asian Pear Mixture. 
10. Make dough balls at desired size and place them on a baking sheet that's either greased, has a parchment paper, or silicone baking mat. 
11. Flatten out dough balls on the pan. 
12. Bake for 10-11 minutes. The cookies should look a little underdone in the center. 
13. Remove from oven and allow to cool for a couple of minutes before putting on a cooling rack. The center of the cookie will finish cooking as it cools.