M&M Cookies for Valentine's Day

I love cookies. I love eating them, baking them, and sharing them. Finding new cookie recipes to try is one of my favorite things to do. I don't think I've ever met a cookie I didn't like. These M&M cookies are currently my favorite. There's just something magical that happens to M&M's when you bake them. That crunch! I can't get enough. 

I make M&M cookies all the time for holidays. I love the different colors that you can find. For Christmas, we make red and green to add to our cookie platter. For Valentine's Day, I adore the red, white, and pink M&M's. I also love the colors for Halloween, Easter...it makes me happy to have these in the cookie jar. 

My kids love them too. 

Some tips to help- stir in the M&M's by hand after you've made the dough. Then lightly press on a few before you bake them, making sure not to flatten the dough balls. Also, your butter should be soft- I take mine out of the fridge about 30 minutes before I plan to make them.

Source: Celebrating Sweets 

Ingredients 

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar, lightly packed
• 1 egg
• 2 tsps vanilla extract
• 1 1/2 cups M&M's and chocolate chips

Directions

Preheat oven to 350. Line cookie sheets with parchment paper or silicone mats. 

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside. 

Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and sugars together for 2 minutes. The mixture should be light and fluffy. Then add the egg and vanilla extract, mixing again until incorporated. Grab the bowl with the flour mixture and gently pour it in on low speed. I like to do this in batches so that I don't have a flour cloud over my head. 

Once mixed, stir in the M&M's and chocolate chips by hand, with a large spoon or spatula. I like to add about a cup of the chocolate chips & M&M's so that the rest can be pressed on top of the dough balls before baking. 

Scoop the dough into balls. You can use a cookie scoop, or a regular tablespoon. Whatever you have. Depending on how big you want your cookies- I do about a tablespoon, which is why my cookies weren't so big, but you can do 2 tablespoons if you want larger cookies. Keep in mind that cookies do spread while baking so make sure you have space between them. 

Bake for about 8-11 minutes (if you made your dough balls bigger, you might need more time). The centers should be slightly underdone, but if you want a crispy cookie, bake for another minute or two. 

Once out of the oven, allow the cookies to cool so that they can firm up.

Chicken Noddle Soup

January. What a long month you are. A month that is usually very cold for much of the country and a month that is notorious for viruses. My kids finally went back to their brick and mortar school in January, which naturally meant they got sick after being back for only a week. :) 

Thankfully it was only a cold, but it sure was a nasty one. Especially for my son and my husband. I had not made chicken soup in such a long time and remembered this recipe I came across a few years ago. It's really good and the recipe is so easy to follow. I love that this soup can come together quickly and does not need a lot of time to sit and simmer to build up the flavor. I served it after just 30 minutes. Even my son, who is not a fan of soup, ate a few bites (it was mostly the chicken but I still call that a win).  

Egg noodles, veggies, and chicken pulled from a store bought rotisserie make this a breeze to whip together whenever you're starting to feel under the weather! 
 

Source: Food Network 

Ingredients 

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 fresh thyme sprigs 
• 1 bay leaf
• 2 quarts chicken stock
• 8 oz wide egg noodles
• 1 1/2 cups shredded chicken
• Salt & Pepper to taste
• 1 handful of fresh parsley 
• 1 lemon

Directions

Place a soup pot or dutch oven over medium heat and drizzle with olive oil. Add the onions, garlic, carrots, celery, thyme, and bay leaf. Cook and stir for a few minutes, until the veggies get soft but not browned. 

Pour in the chicken stock and bring to a boil. Add the noodles and simmer for about five minutes until tender. Then, fold in the shredded chicken and continue to simmer until warmed through. Season with salt and pepper to taste. Add fresh parsley and a squeeze of lemon if desired.