malted m&m cookies

The last few days of work I cleaned up my work computer.  Taking the bookmarks or files I would need.  Sadly after 13 years on the same computer there was not much I wanted or needed.  I took my bookclub reading list, my supper club matrix and a few recipes that I had bookmarked along the way (pre-pinterest).  I bookmarked these cookies back in 2005!  After 6 seasons of still thinking about them and coming back to the url I finally made them.  I am sad I waited 6 years to make these cookies.  They are a good classic cookie with a little twist with the malt powder.  The bake a little thin but, the inside is soft and chewy.  The festive green and red m&ms makes them stand out on a cookie plate and just perfect for hands of both kids and adults to enjoy.

We will be leaving a few of these for santa tonight.  Rumor is he likes these.

Hope you had a fantastic holiday season. 

malted m&m cookies
adapted: culinary in the dessert

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons shortening
8 tablespoons butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup malt powder
1 1/2 cups m&ms
1/2 cup chocolate chips


Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, cream the shortening and butter together.  Add both sugars and beat until combined.

Add the eggs, one at a time, mixing until combined after each. Mix in vanilla. Add the malt powder and slowly mix until combined. Add the flour gradually and mix just until combined. Stir in m&ms and chips. Cover and refrigerate dough for at least 1 hour.

Drop dough by tablespoons onto baking sheets lined with silpat. Bake until golden and almost set in the center, about 10 to 12 minutes. Let cookies cool on the baking sheets about 5 minutes before transferring to a rack to completely cool.

fluffernutter chocolate gobs

I just hosted my 5th annual cookie exchange.  I really like traditions.  I like parties that people can count on each year.  During my fall melt down I was thinking that I would just pass on the cookie exchange.  Then the calls and emails started rolling in wondering why I had not sent out the evite.  It wasn't pressure.  It was the kick in the butt I needed.  My friends were requesting me to get us all together for holiday cheer.  Even though the evite was out I could not get motivated.  I wasn't searching for a cookie recipe.  I wasn't stocking up on baking supplies to make some of my annual treats.  As the day got closer I started to realize I needed to pull it together.  I toned down the party.  No signature cocktail just a champagne bar and sweet nibbles.  After I made a few of the classics (christmas crack, rolo pretzel candy, and oreo truffles) I was feeling the baking high.  I was on a roll.  Each girl has to bring four dozen of one cookie.  I made three new cookies this year and we decided that this was the cookie to offer up at the exchange.  It has a little something for everyone.  A soft peanut butter cookie, a gooey center, chocolate glaze and a festive appearance.  They were really good.  I ate four or five.  I will definitely make these again but, they were not the cookie that every raved about.  I will get to those cookies later this week.  My holiday baking started out a bit shakey but, in the end I was really happy my friends got me into the spirit.  Note to self for next year ... having four dozen cookies in your house is not a good thing.  Especially when champagne is involved.  Happy holidays.

fluffernutter chocolate gobs
adapted: bakergirl

1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
mini marshmallows


3 tablespoons butter
2 tablespoons cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350°F. Combine the flour, baking soda, and salt in a bowl and set aside.

Beat the butter, peanut butter, granulated sugar, and brown sugar for 2 minutes until light and fluffy. Add in the egg and vanilla.

Gradually add in flour mixture on low speed. Chill dough for at least 15 minutes in the refrigerator.

Place by rounded spoonfuls on a lightly greased cooking sheet and bake for 7-9 minutes, until edges are very lightly browned. Remove from oven, lightly flatten each cookie with a spatula and then  using a melon baller press a small bowl in the center of each cookie.  Fill each bowl with 4 mini marshmallows. Return to oven for 2-3 minutes, until the marshmallows are melted. Let cool completely.

When cooled completely, make the glaze by melting the butter in the microwave. Stir in the cocoa powder and mix until smooth. Remove from heat and stir in vanilla.  Slowly stir in the powdered sugar, gradually adding the milk as needed to get it the desired consistency.  Spoon a small amount over the top of each cookie. Sprinkle with holiday decor if desired.

reindeer sugar cookies

I have been trying to limit my pinterest time.  I have spent hours upon hours building my dream home.  My dream home is incredible.  I am ready to move in.  Pinterest is such a great source of amazing ideas.  I love all the ideas.  I hate that I am not creative enough to think of them.  I love that I can leverage all these amazing ideas and kinda look like a rock star.  Since I could not turn my house into a reality I decided to turn to pinterest for an idea I could actually use today.  Carter was share person and wanted to bring a fun holiday snack.  I saw these adorable reindeer cookies plastered all over pinterest. I used a basic sugar cookie recipe which turned out both tasty and cute.  The kids loved them, the teachers loved them, and best of all Carter and I made them together.  I got asked for the recipe.  I basically rocked shared day in Carter's eyes.  These are a perfect addition to a holiday cookie plate because they have whimsy and kid appeal.  Happy Holidays!

reindeer sugar cookies
style source: pinterest
recipe source: allrecipes

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
mini and regular m&ms
mini chocolate covered pretzels

Preheat oven to 375 degrees F. 

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. To make the reindeer shaped face pinch the bottom of the ball before baking.

Bake 8 to 10 minutes in the preheated oven, or until golden. While cookies are still warm press in the eyes, noses and antlers.  Let stand on cookie sheet two minutes before removing to cool on wire racks.

lime glazed coconut snowballs

I try one new Christmas cookie each year to supplement the holiday standards.  All of my holiday standards are quick Christmas candy and not cookies.  Does that tell you anything?  I am not having much luck finding a Christmas cookie that I would want to repeat each year.  The past years I have tried several with  a chocolate base so, this year I decided to mix it up and incorporate a few favorites of mine; butter, citrus and coconut.  I knew the others in my house would not touch these but, seriously does everything need to be about them?  Mama needs a cookie too.  I rarely see a negative comment about cooks illustrated recipes so, I decided to go that route and sure enough they were great.  Great for those citrus butter loving girls at my cookie exchange.  The soft butter cookie ball has just a hint of lime.  The lime glaze is sweet and tart and the tiny flakes of coconut add them perfect touch in both taste and appearance.  These are dainty cookies that look beautiful on the platter next to the Christmas classics.

Lime-Glazed Coconut Snowballs
source: Cook's Illustrated

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
zest of 1 lime (~1-2 teaspoons)
3/4 cup superfine sugar (5 1/2 ounces)
1/4 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, room temperature 2 teaspoons vanilla extract
2 tablespoons cream cheese , room temperature
Glaze
1 tablespoon cream cheese ,room temperature
3 tablespoons lime juice
1 1/2 cups confectioners' sugar (6 ounces)
1 1/2 cups sweetened shredded coconut , pulsed in food processor until finely chopped, about fifteen 1-second pulses


In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature.

Glaze:
Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.


Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes

christmas "crack" candy

The name of these breaks down like this.  Christmas because it can only be made one time a year.  Crack as in made with a cracker but, also crack as in the addictive nature of this candy.  It is that good.  It is that addictive.  There is so much buttery, sweet, chocolaty deliciousness in each piece that it can only be made one time per year.  Bad things would happen to me if I made it more often.  I would become a candy crack fiend.  These are so easy to make.  Honestly there is no reason for you not to make these this holiday season.  Please make them.  Please come to the dark side with me.  I don't want to eat alone.

christmas "crack" candy

40 saltine crackers
1 cup (2 sticks or 8 ounces) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.


Line the bottom of the baking sheet with crackers, covering all parts.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the vanilla, and then quickly pour it over the crackers. Pour and spread it quickly as it will start to set.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. . If you’re using them, decorate with sprinkles.


Cool and then break into pieces.

rolo pretzel candy

I started making these when I was pregnant with Carter.  They are a festive bite that combines salty, sweet, crunchy and chewy.  They got added to the Christmas cookie plate a few years back and have  remained a staple ever since.  So easy to make even the kids can join the fun.  Eating them is even easier then making them.  I highly recommend popping one (or two) in your mouth as soon as they come out of the oven. 

rolo pretzel candy


rolo candies
pretzels snaps or small circles
m&m candies or nuts to top

Preheat your oven to 350
1. Unwrap your rolos. Place pretzels on baking sheet. Top with a rolo.
2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The rolo should be soft but not completely melted.
3. Remove from oven, and immediately squish the chocolate with a m&m or nut.

buckeyes

Peanut butter and chocolate.  Is there a couple that goes better together then those two ingredients?  When it comes to Christmas  peanut butter is a must on my tray of goodies.  Brad's mom is known for her holiday peanut butter balls.  They are fantastic.  I think about them all year and squeal with delight when I see them in a small glass dish on her kitchen counter.  Because she does the peanut butter ball I wanted to do something slightly different.  The buckeyes are not completely covered in chocolate which leaves a little glimpse of peanut butter goodness making them look like well ... a nut from the buckeye tree (Ohio state tree).  They also lack the crunch that you get in a peanut butter ball from the crushed graham cracker or rice krispy.  I kinda missed the crunch, I guess I could add the crunch but, if I add the crunch then I should just dip them all the way and make a peanut butter ball.  I had a bit of trouble with the dipping but, got the hang of it after about 36 odd looking buckeyes were produced.  The dozen that I did successfully dip looked great on the cookie tray and having some bite size treats is great because you can't feel guilty for just a bite.  My problem is I can't just stop at one bite!

buckeyes

adapted: allrecipes

ingredients (~3 dozen)

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• 6 ounces semi-sweet chocolate chips
• 2 tablespoons shortening (optional)

1. Line a baking sheet with silpat; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with mixer to form dough. Dough will be stiff but, crumbly.  Shape into balls using 1 inch cookie scoop. Place on prepared pan, and refrigerate/freeze until dough has firmed up.
3. Melt shortening (if using) and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to silpat, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. 

* I had a hard time with getting a uniform dip.  I had best success when I tilted the bowl of chocolate and went in on a slight angle and rolled.  The toothpick hole was then off centered and not too visible in the finished buckeyes.

oreo truffle balls

I like to play these games with Brad where I ask him a ton of questions in hopes he is going to surprise me with some hidden unknown exciting piece of information.  He doesn't like to play and I can only assume he finds this game a modern form of torture.  He hardly gives me anything new, regardless I still like to play.  Last night I was asking him to tell me all of the cookies that he remembers on his mother's Christmas cookie plate.  He named one.  His mom is a fantastic cook and baker so, I am almost certain there was more then one.  I proceeded to ask about his grandmothers and all I got was a blank stare.  He was no help.  I was prompting this line of questioning because I can remember every cookie on our cookie plate, which family member liked them and where the recipe originated from.  I want to develop a memorable cookie plate.  The cookie plate is one of the best parts of the holiday season for me.  Years is what I figure it will take me to get to that plate that contains the family tried and trues but, I will get to that plate and when Carter's wife asks him this very question he will not respond with one type of cookie! My cookie plate is definitely a work in progress but, the oreo truffle balls are one holiday candy I come back to year over year.  As of now they are a cookie plate staple.

oreo truffle balls
source: kraft recipes

1 package oreo cookies ~30 oreos (any oreo flavor) crushed to crumbs in food processor
1 8oz block of cream cheese; softened
1 bag of chips (semi, dark, white)

Mix cream cheese and oreo crumbs until well blended.
Shape into 1 inch balls and place on parchment lined baking sheet.  Place shaped balls in refrigerator or freezer for ~20-30 minutes to firm up.
Melt chocolate of choice using either a double boiler or microwave.  Once chocolate is melted take one ball at a time and dip into chocolate.  Tap excess chocolate off and place on parchment to harden.  Sprinkle with decoration if using while chocolate is still warm.  Once cooled they can be stored in refrigerator in an air tight container.