Perfect M&M Cookie

Ingredients
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1-1/2 cups all purpose Gold Medal Flour
3 tablespoons Instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup mini chocolate chips
1 or 1-1/2 cups Mini M and M’s
Directions

Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.
With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy

Advertisements

Lemon Sugar Cookie Bars

Ingredients
Sugar cookie crust:
1 Cup granulated sugar
1 Teaspoon vanilla extract
1 Cup butter at room temperature
2 Cups all purpose flour
Lemon cheesecake:
8 Ounces cream cheese at room temperature
1/4 Cup lemon juice
2 Tablespoons lemon zest divided
1/2 Cup sugar
Instructions
For the bars:
Preheat the oven to 350 degrees.
Line an 8×8 or 9×9 inch square baking dish with foil and spray liberally with non stick cooking spray.
In bowl of stand mixer using paddle attachment, or large bowl with hand mixer, beat together the butter, sugar, and vanilla on medium speed for 2 minutes.
Turn mixer to low and slowly add the flour (1/2 cup at a time) and mix just until dough comes together.
Press half of the dough into prepared pan and bake for 25-30 minutes, until lightly golden brown.
Cool completely before filling.
Store remaining sugar cookie dough in a bowl in the refrigerator until ready to use.
For the Filling:
In bowl of stand mixer fitted with paddle attachment, or medium bowl with a hand mixer beat together the cream cheese, sugar, lemon juice, and 1 Tbsp. of the lemon zest until smooth and creamy.
Pour filling over cooled crust.
Top filling with the remaining sugar cookie dough by simply crumbling it evenly over the top.
Bake in preheated oven for 30 minutes, until cookie crumble is light golden in color.
Top with remaining lemon zest as desired.

4th Annual Cookies and Cocktails- Lemon Swig Cookies & Upside down Pineapple cake

That time of year again folks! Where we have the cookies and cocktails party! It was a great time and people really came out with some good cookies. This year we did trophies which made it all the more funner. ( i can use the word funner because it is my blog). The winners get to keep the trophies for a year, return them next year to pass onto next contestant winner. My new cricut machine helped me make awesome decorations for the party which were not photographed :(.

This year I made Lemon Swig Cookies! 

  • 1 Cup Butter, softened
  • ¾ C Vegetable Oil
  • 1¼ C Sugar (plus ¼ cup reserved)
  • ¾ C Powdered Sugar
  • 2 T Water
  • 1 teaspoon lemon juice
  • 1 Tablespoon lemon zest
  • 2 Eggs
  • ½ t Baking Soda
  • ½ t Cream of Tarter
  • 1 t Salt
  • 5½ C Flour
  • Lemon Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese,
  • softened
  • ¼ cup butter
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 5 cups confectioners’ sugar
  1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
  2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in lemon juice and lemon zest.. Add in eggs.
  3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
  4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.
  5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
  6. To make the lemon cream cheese frosting: Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners’ sugar. Beat until creamy

Upside Pineapple Cake Cocktail

I had this at a chinese restaurant once and I wanted to make it for the occasion!

Ingredients
  • Pineapple Juice
  • Cake Vodka
  • Malibu Rum
  • Grenadine
  • Ice
Instructions
  1. Use a tall drinking glass and fill ⅓ full with ice.
  2. Add a double shot of Cake Vodka.
  3. Add a single shot of the Malibu Rum.
  4. Fill glass with Pineapple Juice.
  5. Pour a bit of Grenedine over the top. The red should float to the bottom & the drink will actually resemble pineapple upside down cake.
  6. Enjoy :)

Funfetti Goey Bars

My boyfriend loves all things funfetti and cake batter so I made these for valentines dinner in a heart shaped pan and he couldn’t get enough of them! Thank you! 

INGREDIENTS:

  • 1 yellow cake mix
  • 1 stick (1/2 cup) butter, softened
  • 1 egg
  • 2/3 cup sprinkles, divided
  • 1/2 cup (from a 14 ounce can) sweetened condensed milk
  • 1 cup white chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line a 9×9” pan with foil and spray liberally with cooking spray.
  2. Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms. Add 1/3 cup sprinkles and stir until incorporated.
  3. Press about 2/3 of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles. Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten.
  4. Bake bars for about 30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

The All American Pie

I found this recipe on pinterest and I chose it because I wanted a different take on the classic red white and blue desserts but something still red white and blue. This was fun to make and easy! I wish that I didn’t have to use pie filing because I have strong feelings against it. BUT it is the only way to obtain the visual that you want. Thank you for the inspiration!

Ingredients:

  • Cherry Filling
  • Blueberry Filling
  • Ready made Pie Crust
  • Fresh Blueberries
  • Fresh Strawberries

For stripes part of pie mix cherry filling with free sliced strawberries.  For the “stars” portion mix  a can of blueberry pie filling and about a 1/4 cup of fresh blueberries.

Create a corner with tin foil so that fillings do not mix together. This creates clean lines, to see both red and blue. I removed the tinfoil and then added some stars and stripes,

Bake  at 400 degrees for about 15 minutes then turn the oven down to 375 degrees and continue baking for 45 minutes or until golden brown.

  
Success!

Sugar Fruit Cups

I have seen pictures of these on pinterest, and I figured I didn’t need a recipe I could create them on my own! I used the cream cheese frosting I used for pumpkin bars.

Frosting:

  • 1 8oz. package of cream cheese
  • 1/3 cup softened butter
  • 4 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 1 Tbsp milk

I used a store bought sugar cookie mix, and filled my muffin tins with them, I squished them down with a spice bottle to create a bowl with the cookie. Baked and mixed according to the package.

I had frozen berries in the freezer and topped the berries with this. I like the juice that comes with a defrosted berry.

The problem was I should of used MINI tins, the cookies came out so HUGE and it was hard for one person to eat. If I made them again, I probably wouldn’t use such a heavy cream cheese mixture,and definitely make smaller cups!!

Emoji Cookies

I was having an emoji party, where everyone was told to come dressed as an emoji. I picked the bride ( obviously). It was a great time, I thought the best dessert would be emoji cookies!

I used store bought sugar cookies I bought two mixes and made it according to the package. This was my first time attempting icing cookies and I was a bit nervous. I had a few pasty bags and tips.

Here is the recipe I followed for the icing: which I doubled

  • 4 cups powdered sugar
  • 6 tablespoons whole milk
  • 6 tablespoons light corn syrup
  • 1 ½ teaspoon almond extract

In a large mixing bowl, whisk together powdered sugar and milk until smooth.

Add in corn syrup, and 1 ½ teaspoons almond extract.  You can use vanilla extract if you wish; but almond really tastes the best here.

To be honest it was bit runny and I should of added more sugar but it was tasty!

I cut all the cookies into circles, with the exception of some triangles for the little poops. Which I pinched on the ends and top to make the curves of the poop.

First I covered all of the cookies with yellow icing, and some with “red” for the angry faces. The triangles were covered in brown.

I tried to make every emoji possible, I wish I took more pictures, but it was definitely fun to create all the different faces. I made pink and blue for accents, like the heart emojis or crying. They were all surprisingly easy to make! They would make a great gift for someone too!

IMG_6202.JPG

IMG_6201.JPG

IMG_6199.JPG

IMG_6200.JPG

Pumpkin Cream Cheese Bars

These bars are so good! and so tasty! Super moist cake that only gets more moist as days pass. So greasy although, and def not good for you!! Thanks Breadmans Wife! 

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg *
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 and 2/3 cups sugar
  • 1 cup oil
  • 1 can (15oz) pumpkin (not pumpkin pie filling)

Frosting:

  • 1 8oz. package of cream cheese
  • 1/3 cup softened butter
  • 4 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 1 Tbsp milk

Instructions:

Directions:
  1. Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
  2. Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
  3. Cream together butter and cream cheese until smooth and fluffy.  Add powdered sugar, vanilla and milk.  Mix on high speed until smooth creamy.

Apple Crisp

Easy Apple Crisp,I mean so easy.  Since enrolling in a local CSA I have been trying to use fresh vegetables in fruits in different recipes. I wanted to make an Apple Crisp, only had Macintosh Apples, Even though the recipe says that it tastes great if you use a mix, and next time I will definitely do that.

Ingredients:

  • 6 medium (6 cups) apples, peeled, cored, sliced
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup uncooked old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold Land O Lakes® Butter

Instructions:

Heat oven to 375°F.

Place apples into ungreased 8-inch square baking pan.

Combine brown sugar, oats, flour and cinnamon in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle sugar mixture over apples. Bake 25-35 minutes or until apples are tender and topping is golden brown.

Serve warm with ice cream, if desired.