Dec 2014
Peppermint Crunch Puppy Chow

Peppermint Crunch Puppy Chow

I was listening to the radio the other day, and they said that if Santa ate all the cookies that were set out for him on Christmas Eve, he would gain approximately 721,000 pounds. Well, clearly that calculation is wrong because calories don’t count during the holidays, right?

Right. Which is a good thing, because I made this puppy chow with the intention to take it to work to share with my loving coworkers, and somehow it never made it out of my kitchen. It’s a twist on the classic puppy chow recipe, but using white chocolate and crushed candy canes to give it a Christmas-ey twist. I love everything white chocolate and peppermint, so this was right up my alley. Serve it on Christmas Eve or bag it up to give to friends and family.

Peppermint Crunch Puppy Chow
 
Prep time
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Total time
 
A holiday twist on a classic puppy chow recipe.
Serves: 5 cups
Ingredients
  • 5 cups Rice Chex cereal
  • 10 ounces melting white chocolate
  • 1 cup crushed candy canes
  • 1 cup confectioners' (powdered) sugar
Instructions
  1. Pour 5 cups of Chex Cereal into a large bowl. Melt white chocolate in the microwave or by using a double boiler until melted and smooth. Pour the melted chocolate over the cereal, mixing until completely covered. Fold in the crushed candy canes.
  2. In a large ziplock bag, add the powdered sugar and the chocolate covered cereal, then shake until well covered. Discard the excess powdered sugar.

Source: Sally’s Baking Addiction 

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Dec 2014
DIY {Freezable} Breakfast Sandwiches

IMG_5952

Babies, man. Just when you think you’ve turned a corner and them figured out, they throw you a curve ball and you’re back a square one.  For example: sleep. Our daughter is seven months old, and has slept through the night on exactly two occasions. Once was after a neighborhood party where we were up until 2 am, and the other was a random night when I worked overnight, and my husband was in charge. Therefore, I don’t think either of them count. I thought we were finally starting to see progress when she was only getting up once a night, but lately, its back to twice nightly wake-ups. Ugh. All this mama wants for Christmas is 8 hours of straight sleep!

I have never really a morning person to begin with, but being up multiple times a night really makes me hit the snooze button even harder. When I finally haul myself out of bed, I usually have approximately 25 minutes to get ready, feed the dog, pump, and maybe feed myself before I rush out the door. To say these breakfast sandwiches are a lifesaver is an understatement. I can throw one in the microwave while I gather my bags, and then eat as I drive into work. They’re healthy, full of protein and very filling, and prevent me from hitting the drive-thru on the way to work. I like to make them with ham, but you can easily swap out the ham for any other protein (bacon, sausage, etc.) or add some veggies if you desire. I like to make a bunch of them on Sundays to freeze for the week for my husband and I to take for breakfast.

More into breakfast burritos than sandwiches? I have another freezer friendly recipe here.

DIY {Freezable} Breakfast Sandwiches
 
Prep time
Cook time
Total time
 
A quick and easy breakfast sandwich to keep in the freezer for busy mornings.
Serves: 6 sandwiches
Ingredients
  • 6 large eggs
  • Salt and pepper to taste
  • 6 bagel thins
  • ½ pound sliced deli ham
  • 6 slices of cheddar cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Spray a small ramekin or cupcake tin with cooking spray, then crack 1 egg into each ramekin. Add salt and pepper to taste, then scramble if desired. Bake the eggs for 10-15 minutes until cooked through.
  3. Meanwhile, toast the bagels if desired, then set aside. When you eggs are done, allow them to cool, then assemble your sandwiches. Layer each bagel with a few pieces of ham, an egg, and a slice of cheese.
  4. Wrap in the foil and store in a ziplock bag in the freezer.
  5. To reheat, microwave on high for 30-60 seconds until warm.

DIY Freezable Breakfast Sandwiches

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Nov 2014
How To: Make the Perfect Pie Crust

Perfect Pie Crust

Other than the turkey, I think we can all agree that Thanksgiving is all about the pies. Fruit pies, cream pies, and my favorite of all times, peanut butter pies. This isn’t a time for cookies and cakes, it is all about a flaky pastry dough filled with sugar glazed fruit. One of my favorite family traditions is spending the day before Thanksgiving baking pies with my mom – typically a traditional pumpkin pie, an apple pie, and then usually a cherry or blackberry pie – depending on what fruit we had in the freezer left over from the summer. Every though we’ll be spending the day with my in-laws on Thanksgiving, Avery and I will be heading home tomorrow to make pies with my mama.

To save time, you can make this pie crust recipe ahead of time, and either freeze in discs, or keep in the refrigerator. You can even go ahead and form the crusts in the pie pans, and then freeze the whole pan. Just fill with your favorite fillings and bake! Almost as easy as using the pre-made crust from the store, but tastes 100 times better!

How To: Make the Perfect Pie Crust

Yield: 1 9-inch pie crust

Ingredients

  • 1 1/2 cups flour
  • 2 tablespoons granulated sugar
  • 1/4 tsp salt
  • 10 tablespoons butter, frozen
  • 1/2 cup sour cream

Directions

  1. About 30 minutes before making your pie crust, place the butter in the freezer. In a large bowl, combine the flour, salt and sugar. Then use a box grater to grate the frozen butter using the small holes. Add the butter to the bowl with the flour, and gently toss until the mixture is well coated and coarse in texture.
  2. Add in the sour cream, using a fork to mix the sour cream into the flour/butter mixture. Gently mix the dough using your fingers. It may be a bit shaggy at first, but as you continue to mix, it will form a more cohesive ball. If it still seems dry, add a teaspoon of sour cream at a time until it becomes smooth.
  3. Roll the dough onto a floured surface into a large circle, just slightly larger than your pie plate. Roll the dough onto your floured rolling pin, then unroll into your pie plate. Try and avoid pushing it into the corners - just gently lift the edges of the dough so it sits down into the corners.
  4. Use kitchen shears to trim the edges around the pie plate. Tuck the overhand underneath the edge of pie crust, then crimp around the edge.
  5. Cover with plastic wrap and refrigerate for 30 minutes before using, or freeze for up to 1 month.
  6. Bake as directed with your favorite pie recipe.
  7. To pre-bake the pie crust for cream pies: line to crust with foil, and fill with dry beans or pie weights. Bake at 350 degrees for 20-25 minutes. Gently remove the foil and beans/weights and return to the oven to bake for another 10-12 minutes until golden brown.
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Step by Step Instructions:

About 30 minutes before making your pie crust, place the butter in the freezer. In a large bowl, combine the flour, salt and sugar. Then use a box grater to grate the frozen butter using the small holes. Add the butter to the bowl with the flour, and gently toss until the mixture is well coated and coarse in texture.

Add in the sour cream, using a fork to mix the sour cream into the flour/butter mixture. Gently mix the dough using your fingers. It may be a bit shaggy at first, but as you continue to mix, it will form a more cohesive bal. If it still seems dry, add a teaspoon of sour cream at a time until it becomes smooth.

Pie Crust1

Roll the dough onto a floured surface into a large circle, just slightly larger than your pie plate. Roll the dough onto your floured rolling pin, then unroll into your pie plate.
Pie Crust 2

Try and avoid pushing it into the corners – just gently lift the edges of the dough so it sits down into the corners. Use kitchen shears to trim the edges around the pie plate. Tuck the overhand underneath the edge of pie crust, then crimp around the edge.
Pie Crust 3

Voila! A perfect pie crust.
Perfect Pie Crust 064

Cover with plastic wrap and refrigerate for 30 minutes before using, or freeze for up to 1 month.

Bake as directed with your favorite pie recipe.

To pre-bake the pie crust for cream pies: line to crust with foil, and fill with dry beans or pie weights. Bake at 350 degrees for 20-25 minutes. Gently remove the foil and beans/weights and return to the oven to bake for another 10-12 minutes until golden brown.

Source: Mel’s Kitchen Cafe

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Oct 2014
Spicy Quinoa {Crockpot} Chicken Chili

Spicy Southwest Chicken Chili (Crockpot)

There is nothing more relaxing to me than a Sunday afternoon in the fall. Around our house, it means staying in sweatpants all day, watching football, and cuddling under fleece blankets. The last thing I typically want to do on Sundays is slave over a hot stove, so usually a good crockpot meal is in order. This chili is thick, hearty and healthy – and can be made in the crockpot! It makes a ton, so it’s perfect for lunches for the rest of the week. Serve it with my favorite cornbread, and you have the most perfect fall meal.

*If you don’t like quinoa, you can substitute rice.

Spicy Quinoa {Crockpot} Chicken Chili

Ingredients

  • Ingredients:
  • 3 boneless, skinless, chicken breasts
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup dry quinoa, rinsed
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 1/2 tablespoons chili powder, or more, to taste
  • 2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels, fresh or frozen
  • 3 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime

Directions

  1. Combine the chicken, garlic, onion, quinoa, diced tomatoes, tomato sauce and spices in the bowl of a crockpot. Cook on low for 6-8 hours or on high for 4-6 hours until the chicken is cooked through,
  2. Remove the chicken from the crockpot, shred using two forks or your KitchenAid mixer with the paddle attachment. Return the chicken to the crockpot, add in the beans, corn, cilantro and lime juice. Cook for 30-60 more minutes until the beans and corn are heated through.
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Source: Adapted from Damn Delicious

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Oct 2014
Honey Cornbread Muffins

Honey Cornbread Muffins

Some people spend their whole life looking for the perfect chocolate chip cookie recipe, the perfect pizza dough, or even the perfect chocolate cake recipe. Me? I’ve spent years looking for the perfect cornbread recipe. I like my cornbread sweet, but not too sweet, and soft and buttery with no kernels or corn. I’ve made dozens of recipes, but they all seem to turn out dry, bland and crumbly. That is, until today.

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From this day forward, I will never try another cornbread recipe, as long as I live. The honey in the recipe adds the perfect amount of sweetness, while keeping it moist and tender. It requires no special ingredients like buttermilk, so I can whip up these cornbread muffins in minutes with ingredients that I always have on hand. With the amount of soups and chilli that will be on the menu this fall to keep up us warm in the chilly western PA weather, I see myself making these quite a bit!

Honey Cornbread Muffins

Yield: 12 muffins

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 1/4 cup honey
  • 2 tablespoons butter, melted
  • 2 tablespoons honey

Directions

  1. Preheat the oven to 400 degrees F.
  2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
  3. Place muffin paper liners in a muffin tin, then evenly divide the batter among the tins. Bake for 15 minutes, or until golden brown.
  4. Mix together the extra melted butter and honey, and brush on top of the warm cornbread muffins.
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Source: Food Network.com

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Oct 2014
Chipotle Chicken Tacos

Spicy Chiptole Chicken Tacos

Let’s talk motherhood here for a second. My baby girl is now almost six (6!!) months old., and my, oh my, how life has changed. Before I got pregnant, and even during my pregnancy, I always imagined my life as a mom to be similar to my life before baby, just with an adorable little companion tagging along. Sure, I’d be a little more tired, my house would be a little more messy, and my husband and I would have a few less date nights. But I figured I would be still be able to hit the gym five days a week, keep up with my blog, and be back in my skinny jeans by 6 weeks postpartum. After all, breastfeeding just melts the baby weight away, right?

Laugh. Out. Loud.

Here I sit, 6 months post-baby, struggling to keep my eyes open at 8pm, my house is a disaster, and I can’t even remember the last time I made it to the gym. Even more evident is the fact that I am blogging for the first time in almost 3 months, for something that I cooked probably 2 months ago. Life is busy, but that little girl is so worth it. It’s hard to imagine exactly what life was without here. I just keep reminding myself that the laundry can wait, but my baby will only be a baby for a short time.  I mean, how can you resist this cuteness?

Avery

So, as I continue to find my rhythm with this whole mom thing, I hope to get back in the kitchen and share some more fabulous recipes with you all. This recipe is perfect for all moms – you can have it on your table in 20 minutes flat, and the leftovers make a great lunch the next day. The original recipe is for lettuce wraps, but we used whole wheat tortillas because well, carbs are awesome. ;)

Spicy Chipotle Chicken Tacos

Take note, it is rather spicy, so if you don’t have taste buds of steel, you may consider reducing the amount of chipotle peppers used in the sauce.

Chipotle Chicken Tacos

Ingredients

  • 3 Tbs. extra-virgin olive oil, divided
  • 1 cup frozen corn
  • 1 pound chicken breast (About 2-3 breasts)
  • 2 – 3 chipotle peppers
  • 3 Tbs. adobo sauce (that comes from the jar)
  • 1/2 cup freshly chopped cilantro
  • 1 lime
  • 1/2 red bell pepper, diced
  • 3 scallions, thinly sliced
  • 6 10'' flour tortillas
  • Coarse salt and freshly ground pepper

Directions

  1. Arrange the corn on a rimmed baking sheet with a tablespoon of oil and a pinch of salt and pepper. Turn on the broiler. Arrange the corn on a rimmed baking sheet with a Tbs. of oil and a pinch of salt and pepper. With your broiler set to high, broil the corn for about 5 minutes, until they are slightly charred and crispy. Set aside.
  2. Heat the remaining oil in a large pan over medium heat. Season the chicken with salt and pepper then sear for 6 minutes on each side or until cooked throughout. Remove from the heat, and set aside for 5 minutes to rest, then dice the chicken.
  3. In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce until smooth.
  4. Return the chicken to the pain, then toss with the chipotle sauce, diced bell pepper and roasted corn. Serve with warm flour tortillas and top with fresh scallions.
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Source: Bev Cooks

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Jul 2014
Thick and Chewy M&M Cookie Bars

M&M Cookie Bars

As of today, I only have 10 days left of maternity leave. *cries* Where the heck did the past 11 weeks go? And when did my squishy newborn turn into a laughing, smiley almost 3-month old?

While I am so not ready to leave my baby girl, I will admit that I am ready to have some adult interaction, and to see my coworkers again. I am blessed that my coworkers are basically a second family to me, and are essentially another set of sisters to seek advice from, to laugh with, to cry with. They are seriously some of the most amazing, supportive women that I’ve ever met.

M&M Cookie Bars 011

As I said, with the exception a few male doctors and one male secretary, the rest of my coworkers are women. And when you work somewhere that is mostly women in their late 20’s and early 30’s, there is bound to be a baby boom. This summer alone, we’ve had 6 babies born within weeks of each other, with a 7th baby due in August. So last week, one of my coworkers graciously opened her home so we could have a “meet the new babies” party, as well as a play date for all the older kids. Thankfully there was an inflatable waterslide to keep the 25+ older kids entertained, while the moms passed around our newborns and talked about breastfeeding, sleep deprivation, and got up on all the work drama that we’ve missed while on maternity leave.

Of course, we couldn’t have a party without food, so I took along these M&M cookie bars, knowing they would be a hit with all the kids AND adults. As the name implies, they are thick and chewy, haha, and super easy to make. You could easily swap out the M&M’s for chocolate chips or peanut butter chips, but I love the bright colors that the M&M’s add.

Thick and Chewy M&M Cookie Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12-18 bars

Ingredients

  • 2 cups + 2 tablespoons flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup butter (1 1/2 sticks), softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 12oz bag mini M&M's, divided

Directions

  1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Grease a 9x13 pan, line with parchment paper so the edges hang over the side, then set aside.
  2. In a medium sized bowl, whisk together the flour, salt, and baking soda and set aside.
  3. In a large bowl, combine the softened butter and sugars until well mixed. Add the egg, egg yolk, and vanilla and mix well. Slowly add in the dry ingredients until just combined; do not overmix. Fold in 1 cup of the mini M&M's, then spread evenly into the prepared pan using a spatula. Sprinkle the remaining M&M's on top of the batter.
  4. Bake for 20-25 minutes, or until the top of the bars are a light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.
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Source: What’s Megan Making

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Jul 2014
Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

Hello, Monday. We meet again. Hope everyone had a great 4th of July weekend. With most of our friends being out of town with family obligations and weddings, we didn’t have any exciting plans for the 4th. We decided against fighting the crowds at the beach, and instead got some things done around the house. We spent the day cleaning out our cars, packing away Avery’s newborn clothes that are too small (SOB!), and going through closets. Exciting right? Later that night we went out to dinner, and watched a Redbox movie in bed while we listened to our neighbors set off fireworks in their backyards. Even though it wasn’t your typical 4th of July celebration, we still had a great day off together.

Don’t worry though, we got our fair share of red, white and blue festivities in the next day at a picnic with Brad’s family. We were having the typical burgers and hot dogs, so I wanted to bring along some sort of potato casserole to contribute to the meal. Most of the recipes that I’ve seen involve frozen hashbrowns and processed cheese, and while they may taste good, I try to stay away from cheese that resembles a Jell-o jiggler. ;)

Loaded Baked Potato Casserole 016

In case it wasn’t obvious by the name of the recipe, this casserole resembles that of a loaded baked potato, as it is loaded with cheesey, bacon-ey, onion-ey goodness. (Yes, those are all words.) The best part is that you leave the skins on, so there is no potato peeling involved. You can also assemble it ahead of time, keep it in the fridge and just bake when you need it. It’s a great dish to take to picnics, or to serve at your next party.

*For a lighter version, you can use light sour cream or greek yogurt, low-fat cream cheese, and turkey bacon.

Loaded Baked Potato Casserole

Loaded Cheesy Baked Potato Casserole

Prep Time: 15 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 40 minutes

Yield: 8-12 servings

Ingredients

  • 1 pound thick cut bacon, cooked and chopped
  • 3 pounds red potatoes, washed and diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup sour cream
  • 1 (8 ounce) package cream cheese
  • 2 cups shredded mild cheddar cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 scallions, chopped

Directions

  1. Preheat the oven 400°F.
  2. In a large bowl, combine the sour cream, cream cheese, 1 cup of the cheddar cheese, salt and pepper until well combined. Add the potatoes, diced onion, garlic and 3/4 of the bacon and mix until well combined.
  3. Spread the potatoes into a greased 9x13 pan, then cover with foil. Bake for 60-70 minutes or until the potatoes are fork-tender. Remove from the oven, stir, then sprinkle with the remaining cheese, bacon and scallions. Bake uncovered for an additional 10-15 minutes or until the cheese is melted.
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Source: Adapted from The Slow Roasted Italian

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Jun 2014
Herb and Citrus Oven Roasted Chicken

Citrus Herb Chicken 008

Today is my 3rd wedding anniversary, and what a crazy three years its been. My husband finished grad school, we opened his business, bought a house, got a cat, got a dog, and topped it off with the highest of highs with the birth of our daughter in April. Like every marriage, we’ve had our ups and downs, but I love the life that we’re creating and can’t imagine a better guy by my side to walk through this life with. I am so blessed!

My husband also serves as my #1 taste-tester, and thinking back over the 9 years that we’ve been together, he has tasted quite a few of my “creations”, including quite a few failures. Thankfully he is not a picky eater and usually willing to try anything. This chicken dish was a hit in our household. It was quick and simple to make, yet was flavorful and delicious. You simply make a quick marinade, and can either marinate the chicken in it for a few hours, or simply pour over the chicken while you cook. I didn’t marinate it ahead of time, and the chicken still had great flavor. The recipe calls for bone-in chicken thighs and legs, but you can use breasts if you prefer, just reduce to the cooking time from 60 minutes to 40 minutes.

Citrus Herb Chicken 007

Herb and Citrus Oven Roasted Chicken

Yield: 6 servings

Ingredients

  • 1/4 cup olive oil
  • 4 cloves of garlic, minced
  • 2 tablespoons sugar
  • 2 whole lemons, one juiced and one sliced
  • 2 whole oranges, one juiced and one sliced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground pepper, to taste
  • 10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts
  • 1 medium onion (any kind), thinly sliced
  • 1 teaspoon dried thyme, or fresh chopped
  • 1 tablespoon dried rosemary, or fresh chopped
  • Chopped fresh herbs (rosemary, thyme, parsley), for garnish

Directions

  1. Preheat the oven to 400 degrees F.
  2. In a small bowl combine the olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
  3. Place the chicken in a rimmed 13-in. x 9-in. baking dish, skin side up. Pour the olive oil mixture over the chicken, then arrange slices of lemon, orange and onion around and under the chicken. Sprinkle with thyme, rosemary, salt and pepper.
  4. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. (If using breasts, cook for 40 minutes or so.) Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
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Source: Comfort of Cooking

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Jun 2014
Soft and Chewy M&M Cookies

Soft and Chewy M&M Cookies

I’m a huge planner by nature, sometimes to the point where it may even be a bit excessive. Before Avery was born, I had a huge excel document with to-do lists, shopping lists, a list of people to write thank-you cards for, and a huge list of groceries to buy and recipes to make to stock my freezer before the baby was born.

One of the things on my list was to make cookies to freeze. I figured the extra calories that I would need for breastfeeding could easily be easily satisfied with cookies, and really, it was just an excuse to eat cookies. After trying to eat relatively healthy during my pregnancy, I had planned on using the first few weeks post-partum to indulge some cravings before hoping on the “lost the baby weight” train.

To my surprise, our sweet girl showed up 2 weeks ahead of schedule, leaving me with a freezer without cookies in it. So naturally, a few days after she was born, I was back in the kitchen baking cookies. These cookies definitely did not disappoint. They are everything you’d want in an M&M cookies. Soft, chewy (uh, hence the name), buttery and studded with M&M’s. I love the additional M&M’s pressed into the top of the cookie, which I think gives them more of a “professional” look to them.

Soft and Chewy M&M Cookies

Yield: About 2 dozen cookies

Ingredients

  • 1 cup unsalted butter
  • 12 ounces (about 2¾ cups + 1 scant tablespoon) bread flour*
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 ounces (about ¼ cup) granulated sugar
  • 8 ounces (about 1 cup) light brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 ounce (2 tablespoons) whole milk
  • 1½ teaspoons vanilla extract
  • 1 cup M&M candies, divided
  • *You can use all-purpose flour, but your cookies might be less chewy

Directions

  1. In a small bowl, melt the butter then aside to cool.
  2. Combine the flour, salt and baking soda in a bowl and set aside.
  3. Using an electric mixer, beat together the butter, brown sugar and white sugar on medium speed for about 2 minutes.
  4. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup or small bowl. Reduce the mixer speed to low and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  5. Slowly add the dry ingredients to the wet ingredients. Once the dough is well mixed, add in 1/2 cup of the M&M's and stir with a wooden spoon until well combined. Refrigerate the dough for 1 hour.
  6. Preheat the oven to 350 degrees F.
  7. Using a small cookie scoop or tablespoon, drop the cookie dough onto parchment paper lined cookie sheets, and bake for 8-10 minutes, rotating the pans halfway through baking.
  8. Remove from the oven, and press the extra M&M's into the cookies. Allow to cool for a few minutes, then transfer to a cooling rack to cool completely. Store in an air-tight container.
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Source: Brown Eyed Baker

 

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