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.

New York Style Cheesecake- Guest Post

I'm so grateful to Amanda for guest posting for me today. I hope you'll take a minute to visit her blog! I'm still visiting my family in Florida and will be back to blogging later on this week. Check out this delicious cheesecake, one of my favorite desserts!

Hi! My name is Amanda and I blog over at Kids and Cabernet.  I blog about my kids, life, and my favorite wine finds - sometimes a mamma just needs a bottle glass of wine ;).  I was so honored when Christina asked me to guest post!  I love her blog - her recipes always look SO good.  Let's see if I can hold a candle to her baking skills!

I'm not a huge dessert person, but one thing I'll never turn down is cheesecake!  I was so happy when my mother-in-law shared this recipe that she's been making for years.  It is a very easy recipe to make.  The only trick that I've learned when making a cheesecake is that you really need to make sure that it's blended really good so that your cheesecake doesn't come out lumpy.

New York Style Cheesecake

Ingredients

4 – 8oz cream cheese squares

2 cups sugar

4 eggs

1 tsp vanilla extract

2 cups sour cream (add last)

Crust

1 cup gram cracker crumbs

2-3 tbsp melted butter

1/8 cup sugar 

Mix all together and press into bottom of 10” spring form pan

Preheat oven to 350*.  Put graham cracker crust at bottom of greased and floured pan. Combine all ingredients except sour cream in large bowl and mix until smooth (it won’t be totally smooth, but pretty close).  Add sour cream and blend.  Pour into pan and bake until edges of cake are golden brown and center is moist (about 1hr. 15min.).  Let cool completely and then refrigerate over night.  Add topping if desired.  

For the topping I like to take berries, add sugar, cover and let it sit for a few hours.  This draws the liquid out of the berries and makes for a delicious, fresh and sweet topping. 

I hope you all enjoy this recipe as much as I have!

Chocolate Pudding Cookies

Before holiday baking is over, I have to share with you one more treat. Maybe you're still looking for something to give to a friend or neighbor, or for Christmas morning while you're opening presents. I wish I had baked these cookies sooner, because I would have definitely made more than one batch, they are that good!

I found these fun festive white chocolate chips at Aldi a few weeks back and knew I had to have them. The original recipe calls for peppermint chips, which I'd love to try next time I make these cookies. 

These are easy to make and you probably have all the ingredients already in your pantry. The only thing I didn't have were the festive chips and chocolate pudding mix. Otherwise, we were good to go! 

I baked them to take to a friend's house and they were eagerly snatched up, by me, my husband, our friends, and of course, Miss A. She hasn't met a cookie she doesn't like!

Source: adapted from I Heart Naptime

3/4 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 small package chocolate dry pudding mix
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
2 1/4 cups flour
1 cup festive white chocolate chips, or crushed peppermint candies
1 cup semi-sweet chocolate chips

Preheat oven to 350. In a large bowl, cream together the butter and sugars until combined. Add in the dry instant pudding mix and mix again, just until combined. Add eggs and vanilla; mix. Next, add the flour and baking soda and beat until well incorporated. Stir in the white chocolate baking chips and semi-sweet chocolate chips. 

Use a cookie scoop (or tablespoon), drop cookie dough on to baking sheets lined with parchment paper. Bake 8-10 minutes. Mine were done at 10 minutes. Best served warm!

Gingerbread Cookies

Over the weekend Miss A and I did some baking. Our sweet neighborhood had a caroling event, complete with hot chocolate and cookies at the end of the night. While I would  have loved to go, I figured taking Miss A out in the cold, by ourselves, at night, might not be such a good idea (hopefully next year my husband will have the night off!) Even still, I never pass up a chance to bake Christmas cookies, and signed up right away.

We made gingerbread cookies, using all my Christmas cookie cutters. Can you believe there wasn't a gingerbread man cutter in my set? I'll have to pick one up for next year!

Miss A was much more interested in the cookie cutters themselves instead of trying to help Mama. She took them in and out of the container, "counting", one at a time. When she was bored of that, she played with her own ball of dough and I'm happy to report she only tried to eat it once!

For the icing, I found this amazing little pouch at Aldi, with a spout, and it is one of the best baking items I've ever purchased. It made frosting the cookies SO easy. No mess with powered sugar, no stress over overdoing the frosting. I lined the cookies with the icing and then spread a little more in the center and used a butter knife to fill in the rest. Then I sprinkled the cookies with green and red sprinkles. After about 4 hours, the frosting has set, and you can stack the cookies!

I found this recipe in a magazine a few weeks ago, but can't remember which one. So forgive me for not having the source. A word of caution- this makes A LOT of cookies. I cut the entire recipe in half, but included the original for you here.

Gingerbread Cookies
Serves: 8 dozen

1 1lb box of dark brown sugar
3 sticks unsalted butter, softened
1/3 cup molasses
2 large eggs, at room temperature
6 cups all-purpose flour
2 tbsp cinnamon
2 tbsp ginger
1 1/2 tsp all-spice
1 1/2 tsp baking soda
1 tsp salt

Combine sugar and butter in a large mixing bowl with an electric mixer. Beat until combined. Add the molasses and eggs, one at a time.

In another bowl, whisk together the dry ingredients. Slowly add the dry ingredients to the wet, mixing at a very low speed. You might need to use your hands to help the dough form. Once the dough comes together, it will be very thick. Divide dough into four parts and wrap each with plastic wrap.

Preheat the oven to 375. On a lightly floured surface, roll-out one portion of dough to 1/4 inch thickness. I had to knead my dough a bit before I could roll out it. You might need to add more flour if the dough is too sticky. Cut out shapes and place on a baking sheet, lined with parchment paper. Make sure cookies are 1 inch apart and bake for 8-10 minutes. Cool completely before removing cookies from the pan. Decorate as desired.

Happy Baking!

Old Fashioned Chocolate Cake

My husband's birthday was almost two weeks ago and I can't stop thinking about his cake. I meant to share this with you earlier, but with Thanksgiving following right after, I had other posts in mind. Without further ado, meet the best chocolate cake you'll ever have in your life.

Seriously. It was that good. I've had the recipe for this cake dog-earred from an old issue of Cuisine at home. I have so many recipes stashed that I forgot about or that I'm waiting for the right time to use and when I asked my husband what kind of cake he wanted, he just said, "chocolate." I knew this was the one!

What's amazing to me is that you don't need to use a mixer, don't need any eggs, and can make the whole cake (minus the frosting) with one bowl and one spoon. Less to clean up makes me very happy.

I'm sad that I don't have any pin-worthy photos (I was barely able to snap a picture as it was), but rest assured, this is pin-worthy! So moist, soft, fluffy, and FULL of chocolate. If you're a chocolate lover or know others who are, make this cake. You'll be so happy you did! 

And if you need even more reason to believe this cake was good, take a look at this face.

Yep, just like Mommy and Daddy- a chocoholic! 

Source: Cuisine at home

Servings: 10-12

3 cups all-purpose flour

2 cups sugar

1/2 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 cups hot water

3/4 cup vegetable oil

2 tbsp distilled white vinegar

1 tbsp instant coffee granules

1 tbsp vanilla extract 

Preheat oven to 350. Spray two 8 inch round cake pans with cooking spray. 

Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl. Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and stir until combined (a few lumps are okay). 

Divide the batter between the cake pans and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool cakes completely on a rack.

For the frosting

1 stick unsalted butter

1 1/2 cups sugar

1 1/4 cups unsweetened cocoa powder

1 1/4 cups heavy cream

1/4 cup sour cream

1 tsp instant coffee granules 

2 tsp vanilla extract

Melt the butter in a large saucepan over medium low heat. Stir in sugar, cocoa, and salt. The mixture will be thick and grainy. Combine the heavy cream, sour cream, and instant coffee a measuring cup until smooth. Gradually (this is VERY important, do it slowly), add the mixture to the chocolate until blended. Cook until sugar has dissolved and the mixture is smooth, 6-8 minutes. Do not boil!

Take the saucepan off the heat and add the vanilla. Cool the icing completely, at room temperature, until spreadable and thick, about 2-3 hours. If you want to speed up the process, you can put it in the fridge after it has cooled a little, and warm it up in the microwave for 20 second intervals, so it becomes spreadable. 

Classic Chocolate Chip Cookies

I'm always hesitant to use the words "the best" in regards to anything. The best book I've ever read, movie I've ever seen, meal I've ever had. But whenever someone uses the words "the best", I have to try it, see it, or read it for myself.

Unless you're my husband. He exaggerates about everything, as all those who know him would say. ;)

So, of course, when  I saw these cookies on The Novice Chef blog a few weeks back, I had to make them. We're all searching for that perfect chocolate chip cookie, and I'll happily eat batch after batch to find the one.

That food strike I told you about? Yeah. It happened after these cookies. That must tell you something, right?

I don't know if these were "the best", but yes, they were pretty dang good. Some of the best I've had in a long time. :) They're fat, puffy, soft, and full of the perfect amount of sweetness. I didn't touch the recipe at all and followed it to a T. Make sure you read about how to form each ball of dough, that's pretty important and the key to great looking chocolate chip cookies.

Source: The Novice Chef
Servings: 24

2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 heaping cup milk chocolate chips

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a stand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla extract until lightly incorporated. Add the flour, in batches, mixing slowly until combined, then add the baking soda, cornstarch, baking soda, and salt. Mix until combined. Stir in chocolate chips with a wooden spoon. 

Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half (this is the what it will look like) -- leaving about two inches for spreading.

Bake for 10 minutes, until the edges are slightly browned. Remove from oven and let cookies rest on baking sheet for 10 minutes. The cookies may not look cooked in the center, but they will finish cooking while cooling on the baking sheet. Transfer to a wire rack to cool completely before storing. Store in an airtight container for up to 7 days (a slice of bread will keep them soft). 

Candy Corn M&M Chocolate Chip Cookies

A few weeks ago I picked up a bag of candy corn M&M's from Aldi. Oh, how I love that store. You never know what you're going to find there, which is a part of the appeal for me. I snipped open the bag when I got home, with my back turned to Miss A, (because she wants whatever I'm eating these days) and gulped up a handful without even thinking. They are so good! If you haven't bought a bag yet, you really should, after all, you're going to need them for these cookies. 

These cookies. Gah! What can I say? I can tell you that they only lasted a one day in my house once my in laws arrived last week. Poor hubby only got to eat one cookie. One! I may have snuck a few for myself while everyone was distracted by Miss A. They are just so addicting, much like the m&m's themselves. I love when a chocolate chip cookie recipe uses brown sugar, because then they end up so sweet and chewy. I also have to tell you that they are the best right out of the oven. But what cookie isn't? It doesn't matter how you eat them, as long as you do eat them, and enjoy them. Yes, yes, you will. 

When you read through the recipe, you'll see that there are two ways to make these cookies. Small and large. I don't know about you, but I like large, fat, chunky cookies. Which means I usually add a teeny tiny bit more than one cup of chocolate chips. That's just not enough for me.  

How fun would it be to make these cookies for your kids on Halloween? Or for a Halloween party? Too bad you can't pass these out to trick-or-treaters. I sure like them better than a regular ol' candy bar. Whoever you make them for, they're sure to love them. Enjoy!

Source: cookie dough adapted from How Sweet It Is

Servings: 18 large or 36 small cookies

2 cups & 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1 1/2 sticks unsalted butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg, at room temperature 

1 egg yolk, at room temperature

2 teaspoons vanilla extract

1/2 cup candy corn m&m's

1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined and silky smooth. Add the egg, egg yolk, and vanilla. Mix until combined. Gradually add the flour and mix until a dough forms. I like to do this in increments, allowing the dough to come together each time before adding more flour. Once the dough has come together add the m&m's and chocolate chips. Fold in with a wooden spoon. If dough is very sticky, add a tablespoon or more of flour until you are able to handle it.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies. I chose to make 18 large cookies.) Shape each portion into a ball,  then pull a part, into two equal pieces (Jessica has a great picture of how this looks on her blog). Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards. Squish both halves together and place the dough rough-side up on the baking sheets. Leave about 2 inches in between each if you're doing large cookies.

Bake for 12-15 minutes if making large cookies or 8-12 minutes if making small cookies. My cookies were done after 12 minutes. Do not over bake, the centers will be soft and puffy, and the edges should be golden. Let cool on the baking sheet and transfer to a wire rack to finish cooling after 2 minutes. 

Pumpkin White Chocolate Cookies

There is nothing that I love to do more in the Fall than bake...while drinking apple cider, wearing leggings, and burning pumpkin scented candles. You know. All the things everyone else loves to do in the Fall.

It feels like everyone was very excited for Fall this year. I was shocked by the amount of people lining up for a pumpkin spice latte in August and busting out their boots and sweaters the first week of September. If you remember, I was holding onto summer in every way possible, wearing flip flops like they were going out of style, and I was in no hurry to retire my summer dresses. Actually, as I write this, I'm wearing one right now. Ha! I'm not the only one experiencing summer like temperatures lately, right? What's going on mother nature? Let's get the seasons straight!  

Not that I'm complaining. 

Maybe a little.

So. THESE COOKIES. I made them while we were experiencing Fall-like temperatures. It was chilly in the morning. There was a breeze outside. It was heavenly. As soon as that happens I make these cookies.

They are my absolute favorite Fall treat. All the flavors of the season in one cookie. Pumpkin, cinnamon, and nutmeg. These cookies are so soft and fluffy, I bet you can't just eat one. You'll be coming back for more and who knows, these might become your Fall staple too. 

Source: Cooks.com

Servings: makes about 40 cookies

1/2 cup butter

1 1/2 cup sugar

1 teaspoon vanilla

1 egg

1 cup pumpkin

2 2/3 cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup white chocolate chips 

Preheat oven to 350. Cream together butter and sugar until smooth and creamy. Add vanilla, egg and pumpkin. 

Mix dry ingredients together and sift 2 times. Add to pumpkin mixture and mix until combined. The dough will be sticky. Add the white chocolate chips and fold into the batter using a spoon. Drop by tablespoonfuls onto cookie sheet. Bake for 12 minutes.

Chocolate Chunk Banana Bread

I love a classic banana bread. Without all the bells and whistles. Pour in a cup of chocolate chips and I'm one happy camper.

Today I'm guest posting for a friend who just had a baby. You can find the recipe for this chocolate chunk banana bread on her blog, Never the Same Spice Twice. This would be a great treat for any new mom. I hope you stop by and pay a visit and offer some well wishes for her new bundle of joy.