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Wednesday, September 16, 2020

Fall baking: M&M topped chocolate cookies


My 4-year-old daughter and I made these M&M topped chocolate cookies. She was in charge of pouring the ingredients into the mixer and placing the candies on top of each cookie prior to baking.

These cookies lasted a total of 2 days in the house. They taste quite amazing right out of the oven, all toasty warm and soft. But, they also taste rich and sweet after they cool. Two days, folks, that was it for these sweet gems.



I am hooked on Rodelle vanilla extract. You can read about this quality product here: Product review: Rodelle baking products 



M&M Topped Chocolate Cookie Recipe

1 stick butter
1 cup sugar
1 egg
1 tsp Rodelle vanilla extract
1 1/2 cups flour
1/3 cup Hershey's cocoa
1/2 tsp baking soda
1/2 tsp salt
1/4 cup M&M candies

Preheat oven to 375*. Beat butter, sugar, egg, and vanilla.
Stir together flour, cocoa, baking soda, and salt: add alternately with milk to butter mixture.
Drop by teaspoonfuls onto cookie sheet. (I line my sheets with no-stick foil.)
Place 2-3 candies on top of each cookie near the center.
Bake 10 to 11 minutes or until soft-set. Do not over-bake.
Cool 1 minute and remove from sheet to wire rack.
Makes about 3 dozen cookies.

cookies prior to baking
For more cookie recipes:

Iced Bisquick cookie recipe

3 versions of oatmeal cookies

Butterscotch cookie recipe


Wednesday, September 9, 2020

Fall Baking: Butterscotch cookies!


I have been making these semi-homemade cookies for years and everyone who enjoys butterscotch loves them!

Every fall the community I used to live in would have a community yard sale. I would make these cookies and sell them 2 for $1 during the yard sale. I sold out every time...never brought any back home. One year, there was a family who bought a few packs to snack on while they shopped. They made their purchases and left. Minutes later, they came back just to buy more cookies! They bought every butterscotch cookie I had left.

After the recipe, I will list other flavor ideas and combinations using this recipe.

Butterscotch Cookie Recipe
  • 1 box yellow cake mix
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1/4 cup brown sugar, packed firm
  • 1 Tbsp. cocoa powder
  • 1 1/2 cups butterscotch chips
Preheat oven to 350 degrees.
Line 2 cookie sheets with no-stick foil.
In an extra-large bowl, mix together cake mix, eggs, butter, sugar, and cocoa.
Fold in chips.
Drop by tablespoonfuls onto prepared sheets.
Bake for 14 to 15 minutes.
Cool on sheets and transfer to wire cooling rack.

Makes 3 to 4 dozen cookies.



TIPS: 
If you like nuts, reduce chips to 1 cup and add 1/2 cup of chopped nuts to mix.
If you enjoy spicy cookies, use a spice cake mix instead of yellow.
Try using chocolate chips and/or white chips in place of butterscotch if you prefer.
Sometimes I add a half teaspoon of vanilla for a dab of extra flavor.

Other Fall recipes:

Butterscotch Cheesecake Recipe

Fall Baking: 3 easy truffle recipes

Sticky Fall Recipes: Cinnamon pecan rolls




Sunday, September 6, 2020

Fall food: Squash it!

Anyone else love to see the autumn squash on the shelves at the grocery store? They always look so pretty and oftentimes, interesting with their crazy shapes. They really do make fantastic table arrangements! But, how about the eating? Let's go over a few things...



Spaghetti Squash

How many recipes for this pasta alternative have YOU seen on Pinterest? I have definitely seen my fair share.
However, my FAVORITE way to fix it and eat it has already been explained in a past post by mwah..
Spaghetti squash: How the heck do I cook this stuff?




 
Pumpkin

Pumpkin is super easy to cook, then be used in pies, cookies, bread, dips, pasta, and much more. I have read several articles about how pumpkins are used for much more than pies in this day and age.

Preheat your oven to 350*.
Line a jelly roll pan with non-stick foil.
Using a large serrated bread knife, slice pumpkin down the center.
Scoop out seeds and set aside for later.
Add enough water to just cover the bottom of the prepared pan.
Place pumpkin sides open side down on pan, on water.
Bake for 30 minutes to 1 hour, checking every 15 minutes. Bake time will depend on the pumpkin size. Cook until mushy to the touch.



Butternut Squash

This is an amazing sweet potato alternative. Anything you do with sweet potato, it is safe to say, you can do with butternut squash!
I like to bake mine in the crockpot.

Turn crockpot on high.
Place 1 cup of water into crockpot.
Poke squash with a fork to make holes throughout.
Cook for 4 to 5 hours, until soft to the touch.

You can add cinnamon to the water if the flavor will go with what you are going to make. It will make the house smell fragrant of fall.


Fall baking: Savory cheese bread

Fall baking: 3 easy truffle recipes

Fall baking: Crunchy peanut butter chocolate chip cookies

Friday, September 4, 2020

Fall Baking: Savory cheese bread (no yeast)


I enjoy this recipe when I want to bake up a homemade bread without having to mess with yeast. It bakes up moist and is best eaten warm.

You can use "Bisquick" or baking mix purchased from the store or you can make your own! If you would like to make your own Bisquick, Click Here for my recipe.

Savory Cheese Bread Recipe
  • 3 3/4 cup Bisquick
  • 1 egg
  • 1 1/2 cups milk (I use coconut milk)
  • 1 1/4 cup shredded cheddar cheese, sharp cheddar
  • 1 Tbsp dried parsley
  • 1/4 tsp garlic powder
Preheat oven to 350*.
Spray 2 loaf pans with cooking spray.
Whisk egg in a bowl with a fork until it turns light yellow in color.
Add milk to egg and mix.
Add Bisquick, cheese and spices to liquid mixture.
Stir until combined.
Pour batter evenly into prepared pans.
Bake for 45 minutes or until lightly brown on top and baked through.

For more Fall inspired recipes:

Monkey Bread Recipe

Cinnamon Pecan Roll Recipe

Pumpkin Pie Turnover Recipe

Butterscotch Cookie Recipe

Tuesday, September 1, 2020

Fall Baking: 3 easy truffle recipes (Oreo, Peanut Butter & Cookie Dough)



There is no baking like fall baking! I make these three truffle recipes every year to kick off the fall season. Take your pick from Oreo truffles, peanut butter truffles, and cookie dough truffles. They are easy enough to make, so try all three!

They are all a perfect addition to a Holiday cookie platter and make fantastic gifts from the kitchen. Make alone or with family and friends...just be sure to give them a try.


White Chocolate Oreo Truffles

  • 1 package Double Stuff Oreo cookies
  • 1 package (8 ounces) cream cheese, softened
  • 12 ounces white chocolate disks, melted
Process the Oreo cookies in a food processor or blender, until crumbs are formed.
Mix Oreo crumbs with the cream cheese until combined. Mix with mixer or by hand with a wooden spoon.
Roll into 1 inch balls.
Place balls onto wax paper-lined cookie sheets.
Freeze for 20 to 30 minutes.
Melt white chocolate melts in a double broiler on the stove.
To make one, fill a pot with water and place a glass bowl over the pot. This will allow the steam to melt the chocolate without burning it.
Dip balls in chocolate.
Return to lined cookie sheets.
Refrigerate until firm.
Store air tight in refrigerator.


Tip: Use any flavor Oreo you like and interchange milk chocolate, dark chocolate, and white chocolate disks.


Peanut Butter Ball Truffles

Filling
  • 2 cups peanut butter
  • 2 cups powdered sugar
  • 2 cups crisp rice cereal
  • 1 stick of butter, melted
Mix all ingredients together and roll into bite-sized balls.
Place on wax paper-lined cookie sheets.
Put in refrigerator as you make the coating.

Coating
  • 8 ounces Bakers chocolate
  • 1 cup semi-sweet chocolate chips
  • 3 tbsp paraffin (baking wax)
Dip balls into chocolate mixture and place back on wax paper-lined cookie sheets.
Put in the refrigerator to harden. Store airtight in the refrigerator.

Chocolate Chip Cookie Dough Truffles

Filling
  • 2 1/2 cups graham crumbs
  • 1 can sweetened condensed milk
  • 1 1/2 cup chocolate chips

Mix all ingredients together.
Roll into 1 inch balls.
Place on wax paper-lined cookie sheet.
Refrigerate while preparing coating.

Coating
  • 8 ounces Bakers chocolate
  • 1 cup semi-sweet chocolate chips
  • 3 tbsp paraffin (baking wax)
Dip balls into chocolate mixture and place back on wax paper-lined cookie sheets.
Put in the refrigerator to harden. Store airtight in the refrigerator.

You can always top any of your truffles with sprinkles. Choose your sprinkle colors according to the Holiday or event you are celebrating.

Check out some other fall baking articles:

Pumpkin Spice Oreo Cookies and truffle recipe

A complete fall inspired meal

Fall Recipes: apple pie fritter bread

Thursday, August 27, 2020

Fall baking: Crunchy peanut butter chocolate chip cookies




Something about peanut butter mixed with chocolate makes me happy! Try this peanut butter chocolate chip cookie recipe using crunchy peanut butter and a mixture of chocolate chips! 
 Freeze extra dough in a zip-top bag for several months and make more later!

Peanut butter chocolate chip cookie recipe
1 cup butter, salted and softened1/4 cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 pack of vanilla instant pudding
2 1/2 cups flour
1 teaspoon baking soda
2 heaping tablespoons of crunchy peanut butter
1 cup of semi-sweet chocolate chips
1 cup milk chocolate chips 
Mini Reese's Peanut Butter Cups, optional

Pre-heat oven to 350 degrees.
Line 2 cookie sheets with no-stick foil.
Cream together butter, sugar, vanilla, and pudding.
Beat in your eggs and then add your dry ingredients (batter will be stiff).
Drop by teaspoonfuls onto prepared cookie sheets.
Top with mini Reese's if you are using them.Bake for 10 minutes.
*Baking time may vary with your oven 

Fall baking:

Chocolate filled puffed pastry   

Apple pie fritter bread 

3 easy truffle recipes

Wednesday, August 26, 2020

Fall baking: Chocolate filled puff pastry recipe


This recipe is easy to prepare and takes just about 30 minutes to bake. You can serve it warm or room temperature, either way, will provide a dessert bursting with texture and flavor.

If served warm, try serving it alongside your favorite ice cream!

I made this recipe for my family one weekend and it didn't even last through the night! When I woke up the next morning, I woke up to an empty plate with a few pastry crumbs stuck to the bottom.

Chocolate filled puff pastry recipe
  • 1 sheet of puff pastry, defrosted
  • 4 ounces chocolate chips, milk or semi-sweet (I mix the two)
  • 1/2 cup macadamia nut pieces (already chopped)
  • 1 Tbsp salted butter
Preheat oven to 375 degrees.
Tear off a piece of non-stick foil, large enough to line a cookie sheet.
Place foil on the counter and unroll puff party onto foil.
Flatten with rolling pin.
Melt chocolate with butter in Pyrex measuring cup in the microwave for 1 minute.
Remove and stir.
Pour chocolate mixture onto rolled dough.
Smooth out with a spoon.
Sprinkle with nuts.
Roll dough.
Place seem side down on foil.
Slice dough with serrated knife, about 6 to 8 diagonal slices on top.
Place foil onto jelly roll pan or cookie sheet.
Bake for 30 minutes.
Slice and serve.


More Fall baking recipes:

Fall Baking: 3 easy truffle recipes

Sticky Fall Recipes: Pecan cinnamon roll recipe

Sticky Fall Recipes: Monkey bread recipe

Rustic berry tart recipe