Tag Archive | desserts

White Cranberry Bar Mix: Oh How Easy It Is

I must have a million recipes for “jar mixes.” You know, the ones where all the dry ingredients are layered in a jar and you just gotta add the wet stuff. I love them because they are easy to do and I can grab and bake, but let me tell you coming across GOOD recipes for jar mixes is not easy.

That is until I figured out DUH. You can just convert your already awesome recipes into jar mixes. BIG FAT DUH!

Say you’ve got a killer chocolate chip cookie recipe. Just layer the dry ingredients in the jar, stuff that won’t go bad, sugar, flour, chocolate chips, and attach a tag (or not if it’s for your own use) for what to add to it to turn it into cookies. DERP! I never thought of that before. I’m an idiot. Mind you you don’t HAVE to make these into jar mixes, but it’s an option.

But, anyway, a few years ago I ran across this recipe for White Chocolate Cranberry Bar Mix. It’s actually REALLY good, not that I can eat it because it’ll send me into, you guessed it, a diabetic coma. But I have taken nibbles and DAMN, it’s good.

Now, traditionally you layer the ingredients in the jar all nice like. Mostly because you are giving them as gifts. But this was for my cabinet. I made it probably about a year ago and totally forgot it was in there until I dug it out of the back. Not so pretty, but still works:

Then grease up your pyrex. I used cooking spray. The picture came out kinda weird, but it’s cool so I’ll show you.

Now you go ahead and dump your mix into a bowl and add the wet ingredients like eggs, vanilla, etc. Whatever the recipe calls for.

Then you mix the hell out of it and pour it into the pan. Well, for this recipe it’s not pouring, it’s more like “pressing” cause the batter is kind of thick.

And now you bake the hell out of it. After you stuck your fingers in the batter and tasted it of course.

As you can see, these don’t last long. At all. Not in my house anyway.

They are REALLY sweet and REALLY rich so be prepared. Even if they didn’t send me to blood sugar hell, I doubt I could eat a whole bar of these because they are so rich. They’re evil. And they are SO worth making!

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White Chocolate Cranberry Bar Mix

Layer in a quart mason jar:

1/4 cup white chocolate chips

1/2 cup sweetened dried cranberries

1 cup buttermilk biscuit mix

1/2 cup chopped pecans

1/2 cup light brown sugar

1/2 cup regular brown sugar

To Make You’ll Need:

1/2 cup butter, melted

1 tsp vanilla

1 large egg

Dump jar mix into a bowl and add the butter, vanilla and egg. Mix well. Spread into a greased 8×8 pan. Bake at 350 for 25-35 minutes until toothpick inserted near center comes out clean.

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Joe Brownies

Thanks to the recipe app on my ipad, I’ve been inputting recipes for weeks. I’m not complaining, this actually gives me a chance to try all the recipes I’ve had and didn’t try. It “surprises me” with random recipes, so I’ve been making something different near everyday. I love it.

This time it gave me Coffee N Cream Brownies. Where I got the recipe? I’ve no idea. But it’s an interesting take on brownies using instant coffee. Let’s try this shall we:

First, melt some unsweetened chocolate and butter in a saucepan. I have tons of unsweetened chocolate. Think I went bonkers on a clearance sale. Then I realized not many recipes actually CALL for unsweetened chocolate. Oh well.

I don’t care what anyone says, there is something sexy about melted chocolate

Then put some eggs, sugar and vanilla in a mixing bowl.

Stir in the melted chocolate goodness.

Now combine flour and baking soda

And add that to all the other stuff


Pour that into a pan and let it bake. Try not to taste it. Ok taste it. Just try not to eat it all.

While that’s baking, go ahead and make the frosting. It’s interesting because it calls for powdered sugar, soft butter, heavy whipping cream and instant coffee. The instant coffee doesn’t dissolve though, it leaves specks through the frosting. It’s SUPPOSED to dissolve mind you, mind didn’t.

And make the glaze. Melting whipping cream and chocolate chips together.

While all that’s going, take out the brownies and cool them on a wire rack. Perhaps maybe it wouldn’t be a bad idea to maybe perhaps have a little taste of the brownie at this point. Maybe. Perhaps.

Once it’s cool enough, go ahead and frost it with the coffee frosting.

Now dump the chocolate glaze on it.

Stick it in the fridge to cool.

At first check, it didn’t appear the glaze was going to harden. Which is a great tragedy because I love taking half of everything I make and freezing it for lunches or snacks. But sure enough it did harden up quite nicely.

The verdict? Pretty freakin’ good. The coffee adds an interesting, bold taste that holds a little bit of bitter against a background of very sweet and I really liked it. I didn’t have a whole one because, well, there isn’t enough insulin in the world, but my “testers” really liked it. I ask them to judge my recipes not by whether or not they are “good” but whether or not it’s something they’d “request” again. I have literally thousands of recipes and the name of the game is to get RID of the ones that aren’t totally awesome. That is if I live long enough to make all of them.

So I suggest you try this if you love brownies. Course you shouldn’t do this if you are diabetic. Come to think of it, you shouldn’t do this at all because it’s bad for you. But it’s a yummy, yummy bad for you.

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Coffee N Cream Brownies

Brownies:

1/2 cup butter

3 squares, 1 oz each, unsweetened chocolate, chopped

2 eggs

1 cup sugar

1 tsp vanilla

2/3 cup flour

1/4 tsp baking soda

Filling:

1 tb heavy whipping cream

1 tsp instant coffee

2 tb butter, softened

1 cup confectioner’s sugar

Glaze:

1 cup, 6oz, semi sweet chocolate chips

1/3 cup heavy whipping cream

In a saucepan over low, melt butter and chocolate. Cool slightly.

In a small mixing bowl beat eggs, sugar and vanilla. Stir in the chocolate mixture.

Combine the flour and baking soda, add to chocolate mixture.

Spread into a greased 8×8 pan. Bake at 350 for 25-30 minutes or until toothpick inserted near center comes out clean. Do not over bake. Cool on wire rack.

For filling, combine cream and coffee in a small bowl. Stir until coffee is dissolved.

In small mixing bowl, beat butter and confectioner’s sugar. Add coffee mixture. Beat until creamy. Spread on brownies.

In a small saucepan combine chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Spread over filling. Let stand 30 minutes. Cut into squares and store in refrigerator. 16 brownies.

Chocolate Peppermint Ice Creamy Goodness

I love peppermint. I really do. Peppermint is one of those things that you LOVE or you HATE. I find it to be very polarizing. I’m certainly on the love end of peppermint.

I also love ice cream. Ok, I’m not technically supposed to EAT ice cream and I rarely do, but it’s a nice treat so long as it doesn’t send me into a coma. So when I ran across pioneer woman’s (yup, HER. AGAIN) peppermint ice cream recipe, I was dead set on trying it. Even though I know like 99.8% of her recipes DO send me into a coma. It was too tempting.

It also gives me a chance to use my handy dandy ice cream attachment for my kitchen aid. Gadget. I know. Too bad, live with it. You’re just jealous.

The thing has to be stored in a freezer in a plastic bag, and it gets arctic cold. It’s also nice because there’s no salt/ice BS to deal with. Just make sure it’s been frozen for 24 hours and pull it out. Mind you, mine stays in the freezer at all times because even though I don’t use it that often, when I do, I’m impatient and want it NOW.

I’ve only ever made very simple ice creams. I longed to make the real old fashioned egg and cream type ice creams that I’ve seen in old cookbooks. But I just never had the chance. I’ve made a couple of “pre mix” ice creams using heavy whipping cream, actually made quite a few of those (they were on end of season clearance one year at Meijer, ok so shoot me), but never really ventured into the cooked ice cream realm.

Her peppermint ice cream recipe calls for peppermint candies crushed up. Ok, that sounded good and I certainly had left over candy canes, but, her variation sounded better. Andes mints. Oh yes, and more yes. It would be like a heavenly version of mint chocolate chip. The day was mine!

It was a much more complicated recipe than I had imagined, really. With strainers and cooling and egg yolks. But it was worth it. If you do a google search, I’m sure you’ll find the recipe.

So first, you are supposed to measure out some half and half.

Pour that into a heavy saucepan and add some sugar.

Simmer that up until it’s dissolved. Meanwhile, grab a bowl to beat some eggs.

Now you’ve got to temper the eggs. This was a little tricky because you’ve go to drizzle the eggs into 2 cups of the hot half and half and whisk it quickly. I assume so the eggs won’t separate or cook. Then you pour it back into the pan, whisking and reheat it.

It turns into a yummy kind of custard. It gets real thick. And then, and this was a pain in the butt, you’ve got to press it through a mesh strainer into a bowl by pressing the liquid with a spoon to kind of force it through the strainer.

Then you add the heavy cream to it and stir in vanilla, etc.

And you’ve got to stick it in the fridge until it’s completely cool.

Now you get to put it in the ice cream maker! Yay! My favorite part! The damn thing is LOUD and it takes longer than you’d think to really get it even semi soft frozen, but it still rocks!

Once it’s completely it’s cycle, you add the Andes Mints. Now, the recipe called for chopping up the candies. Although I would have just stuck them in the food processor to do the job for me, when I went to the store to grab the mints for this recipe I found, and figure this out, that the Andes Chips (yes, they make those, pre chopped Andes mints, go figure) came in a larger package and were cheaper than the full size mints?  How much sense does that make? So I thought, screw it, less work for me.

I stirred it nicely and I had already put it in a freezer safe bowl, so no need to transfer it to one. Now into the freezer it went. Every couple hours, though, it needs checked and mixed otherwise all the mints will sink to the bottom.

It takes about 24 hours for it to freeze completely. Mind you, if you’ve never made home made ice cream before, don’t expect it to be the same consistency. It won’t. Home made ice cream is much more solid, and needs taken out of the freezer a few minutes before you intend to eat it. That being said, it’s a whole lot better than store bought. And a lot better for you too (NOTICE I did NOT say it’s GOOD for you, I said it’s BETTER for you than that non-grass fed GMO chemical store bought crap).


The verdict? It was damn good! And even better, it’s a great base for variation. You could add all kinds of stuff to this base ice cream and it’d turn out delicious. You can taste the cream, the egg, the vanilla. I love stuff like that! Instead of typical ice cream, where you taste SWEET or you taste CHUNKS of whatever, in this you can taste it all. Worth a shot if you have never tried it.

Just…I plan on laying off this for awhile. Ice cream is good, but dangerous for me, especially being slightly lactose intolerant. I don’t know how long this will last because I’ve gotten the idea in my head to make raw milk ice cream.

Yeah, if you don’t hear from me for a few days, I’m just in the diabetic coma ward. I’ll be fine.

Nekkid Brownies

I’ve got to admit I’m a little obsessed by Pioneer Woman’s recipes. It’s probably because I’m diabetic and my poor little beta cells can’t take most of her recipes. But she’s very unafraid to kill ya with her recipes. I love it.

Every time I make one of her recipes, or most of the time, they are near gone within a day. That’s not to say I haven’t been disappointed with some of her stuff, but most of it is pretty damn good. And I’ve NEVER had an “ew that’s gross” experience with her stuff, just some “not as good as it looked” kind of stuff. Yet, I have to say most of her recipes are EXCELLENT, way higher a “damn that’s good percentage” than other recipe touters out there!

So I saw the recipe on her site for Knock You Naked Brownies. In the spirit of not stepping on any toes, I’m not going to actually post the recipe here but tell you to look it up right now. Just search Pioneer Woman Knock You Naked Brownies. You’ll find it.

So, first I greased up a pan. It says use a 9×9, I used an 8×8 cause that’s what I had. IMPROVISE DAMNIT!

Then I used my handy dandy food processor to chop up the nuts

Then it’s time to melt the butter

And don’t forget some of the evaporated milk

This recipe cheats a little and asks you to use cake mix. So here’s the one I used.

Now you are to mix the milk, butter, nuts and cake mix together to form a thick batter. In go the nuts and mix.

Then the milk

Then the butter

Now mix the ever living hell out of it. Actually, you don’t want to over mix, it’s just VERY stiff in the beginning, but it ends up more pliable.

And eventually you get this. Well it still needs more mixed but you get the picture. (HERP! unintended pun…I’m a dork…anyway)

Now you’ve got to press half of this into the pan and bake it for a bit.

While it’s baking, I decided to melt the caramels. I use a double boiler for this because I hate doing anything in the microwave. So, first the rest of the evaporated milk

Then the caramels on the stove in the double boiler

That’s right, you have to unwrap every damn one of them. Don’t worry, it’s worth it. Now pour the milk in with the caramels and set it to meltin’!

And it’ll turn into a gooey stick smooth beautiful mess. *drool*

Once your caramels are melted and the brownie thingee is cooked, you want to pour the caramel over the brownie thingee. That’s right, I have a skull spoon rest. Wanna fight about it?

Now you are gonna measure out some chocolate chips. I used semi sweet minis.Pour those on top.

Now comes the hard part. She says to go ahead and roll out the rest of the brownie dough on a surface and place it on top. Yeah. I couldn’t do that. My brownie dough was way too moist for that. So I just kind of flattened it in my hands and plopped it on top. Worked fine.

Now pop that puppy back in the oven and out comes this:

Now, that doesn’t look too impressive. HOWEVER, the middle is a beautiful sticky caramel chocolately goo of a mess and it’s beautiful. I stuck mine in the freezer to let it cool because otherwise it takes hours and hours and hours for it to cool, and there was no way the vultures in this house were going to wait that long without holding a gun to my head and demanding their caramel brownie goodness.

I sifted some powdered sugar on top when it was cool and served it up. It was GOOD don’t get me wrong, but it wasn’t amazing to me. That could very well be because I’m not longer acclimated to the super sweet american diet thing (stupid diabetes) but it was GOOD. Really good. It kind of reminded me of a turtle brownie, though it wasn’t as sweet as I expected since there is no frosting, so that was definitely a good thing. Everyone else however thought it was amazing. My BFF came walking over here just to have one when she heard I was making them. They didn’t last over night.

They are a new request in this house, so it’s totally worth trying. Especially if you’re body doesn’t send you into a coma at the sight of sugar!

Pioneer Woman’s UNREAL Nantucket Cranberry Pie

Very, very few times have I ever made a recipe and gone HOLY CRAP! Maybe it’s because I’m used to eating a primal style diet, so whenever I go “HOLY CRAP” about something it’s an apple, or a steak, or something that runs or grows.

I’m diabetic, so I have a serious limit on anything processed. I’m also a huge fan of Pioneer Woman. If you don’t know who she is, go look her up. She has amazing recipes.

There’s a little app on my IPad that lets me custom import recipes. So I was browsing through her site one day and came across Cranberry Pie. Interesting, I thought, especially since the recipe had no crust whatsoever. No pie crust I mean. It confused me. I asked a fellow PW fan about it, to see if she had made it, because we were both confused about the lack of crust. But ok, I thought, challenge accepted.

I like cranberries. I do. They aren’t my favorite, they are so dry. Most of the time I’ll take something strawberry over something cranberry but it’s the holidays and hell, it’s worth a shot. The recipe seemed fairly easy, which is why I didn’t really take pictures of me making it (sorry!).

As I was making it I was going “this is far too easy.” I expected it would come out “meh” or “good enough.” I was wrong.

This freakin pie made me go “HOLY CRAP.”

There is no way to describe it really except that it’s the perfect blend of sweet and tart. It’s just damn good. Good enough that I had an entire piece of it. A big ole my-vision-is-going-blurry-and-I’m-feeling-hyper-and-boy-do-I-know-the-come-down-from-this-is-gonna-be-hell-but-it’ll-be-worth-it blood sugar sky rocketing diabetic coma inducing piece. And it was worth it.

This recipe reminded me SO MUCH of a cake/pie type thing my Polish grandmother used to make with blueberries. I wouldn’t say it’s a dead ringer, but it’s damn close.

Here’s a pic of the pie half prepared:

Half of that is batter, the white stuff is pure sugar. Sugar. SUGAR I TELL YOU! And more sugar goes on top. But that’s what I love about her, she’s not afraid to half kill you in her recipes.

Here’s a pic of it done:

Yup, that’s more sugar.

This baby was GONE in a flash, didn’t even take a full night. Tex told me it was good with chocolate peppermint ice cream on top, but he’s weird, and I think that sounds gross. I didn’t even try it. But between 3 people, with me only having 1 piece, that bad boy scarce lasted 8 hours in my house.

It’s a new favorite. It’s a new holiday pie, it’s a new “ya’ll done good here’s a treat” pie and it’s one of my favorite sweet desserts now. That says A LOT for me because I generally, for all that I like to cook, tend to like eat simple things. Berries and cream are like top 5 on my list, simple and delicious. So you know it’s gotta be DAMN good for me to say that.

It’s orgasmic. Try it.

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From thepioneerwoman.com site. This is HER recipe not mine, and it’s GOD like. Apparently it’s adapted from a recipe by Laurie Colwin.

Ingredients:

butter for greasing

2 heaping cups of cranberries (I used thawed frozen, hers doesn’t specify)

3/4 cup pecans, chopped (measure, then chop)

2/3 cup sugar

1 cup flour

1 cup sugar

1 stick unsalted butter, melted

2 whole eggs lightly beaten

1 tsp pure almond extract

1/4 tsp salt

1 T sugar for sprinkling

Preheat oven to 350.

Generously butter a cake pan or pie pan.  Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on the 2/3 cup of sugar.

In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.

Pour batter slowly over the top in large ribbons to cover the surface evenly. Spread gently if necessary.

Bake 45-50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 TB sugar for extra crunch.

Cut into wedges and serve with ice cream or freshly whipped cream.

Hershey Kisses Cookies Can Kiss My…

I actually really love Hershey Kisses cookies. My mother made these every year for Christmas as well. Being diabetic however, it’s another coma inducing cookie. But hell, what’s Christmas without a little diabetic coma here and there!

Problem is, Mr. B really likes these too. So, I have to be sneaky with these as well. Make a couple dozen, freeze the rest of the dough. Because if I were stupid enough, AGAIN, to make the 30 or 40 dozes I normally do they’d be all gone by the time Christmas came around and my loved ones would be cookie-gift-less.

Must be nice to be a person to whom sugar is not a poison but a source of fuel…..

Just kidding. It’s a poison to everyone. A yummy, yummy, poison.

There’s nothing about these damn things not to love. It’s chocolate. It’s peanut butter. It’s rolled in sugar. And it has a big ass dollop of chocolate on top. Hmmmmmmm. Coooommmaaaaa.

So let’s do this.

First, put in your sugar. Mind you I make like double batches of everything, the recipe is for a single batch. If you don’t have a stand mixer then you are a lost cause. I’ve been bugging you to get one for the last 10 posts!

Actually, if you don’t have a stand mixer I envy you. You are one of those people who doesn’t have a kitchen gadget habit and you feel like doing things the old fashioned way is really satisfying. So do I actually. I’m just exceptionally lazy.

Right, so, sugar.

Now put in your butter

Blurry butter. The best kind. Ok, now add in your brown sugar.

Now you are going to add your peanut butter. Peanut butter is a BITCH to get out of the measuring cup. So, there’s a trick for that. Line your measuring cup with a nice spray of Pam. Then measure the peanut butter and it’ll slide right out. In a strangely vulgar way actually.

Now you are going to cream all those together until it’s a really disturbing, creamy, lovely consistency. I usually do this with my paddle attachment on speed 2 for about a minute.

Now you need to add your egg and your vanilla.

Mix that together until nice and creamy.

Then you want to add in your flour, salt, and baking soda. Here is where the stand mixer comes in handy. The dough, once you add the flour, gets a little difficult to mix.

But once it incorporates it turns into a lovely, heavenly dough

Now you roll the dough into balls and roll them in sugar. Bake them. Press kisses into them. And bake them again. In just a few minutes, you have coma inducing material that’ll have you singing all the way to your saline drip.

See? Book your passage to the ER now all my diabetic friends.

You can freeze the dough on this too, especially if you live with cookie stealing gluttonous mongrels like I do. Again, it’s a softer cookie dough, so you want to store it in a freeze safe bowl with a lid and wrap it in some foil so it doesn’t get freezer burn. Then just defrost, roll in sugar, etc. etc. It’s that easy. And if those grubby fingers try to sneak cookie dough you’ll know because they will have to thaw it out first! HA! See! You’re smart, you got this…

Here’s the recipe. I sincerely hope you enjoy these. They are a classic and there’s a reason why. They should call them F&*@ ME THESE ARE GOOD cookies…just my opinion.

—–

Hershey Kisses Cookies

(from my mom’s recipe book that she no doubt probably got from the back of a bag of hershey’s kisses or something)

Cream together:

1/2c sugar

1/2c brown sugar, packed

1/2c peanut butter, creamy

1/2c margarine or butter

Then add:

1 egg

1 TB of vanilla

Stir together

Blend in:

1 3/4c flour

1 teaspoon baking soda

1/2 teaspoon salt

Mix until well blended.

Shape into balls, roll in granulated sugar and place on cookie sheet. Bake at 375 for 8 minutes.  Remove from oven. Press unwrapped hershey kisses into cookies and return to oven for 2-3 minutes.

Amazing Disappearing M&M Cookies

I make lots of Christmas cookies. Every year. Lots. Loads. Tons. No exaggeration, I’ll make nearly 1,000 cookies in any given Christmas season. And they are all gone. How can that be you ask? Well, there’s one simple answer:

I have mostly men in my life. Large ones I live with 3. I am friends with dozens more.

They all have their separate favorites. And I happen to be in the holly jolly spirit at that time of year. Yet, there was that one thing that always pissed me off about the whole enjoying my Christmas cookies thing. They ate them all.

ALL.

BEFORE I was ready to hand them out to OTHER people that weren’t them! I always plan on giving some away as gifts. When my brother was living with me I had made a batch of over 100 M&M cookies (his favorite). I left them on wax sheets to cool overnight, glad to be done with THAT batch of cookies. I woke up the next morning and there were about 15 left. He. Ate. That. Many. Cookies. Over. Night. When I ran to him nearly in tears asking him what had happened to the cookies he replied

“Yeah, sorry about that. I was hungry.”

Mother#$@(er!

Eventually, I got smart. Make some Christmas cookies EARLIER in December and sneakily freeze some of the dough to make LATER in December. This way I can make them and quickly package them up as gifts without having to worry about them going stale or being eaten. That’s right. Genius.

I make a bunch of different cookies every year, including candies and fudge. I try not to do more than one per day because it can get pretty exhausting and after all it’s supposed to be FUN. So here is the M&M cookies I made. The recipe is altered a bit I know, it was my mothers.

First thing before I give you the recipe is my use of margarine. I hate margarine. Margarine is not actually a food. It’s one molecule away from plastic. Don’t believe me? Leave a tub of margarine outside open and leave a tub of butter outside open. Wait a month. The butter will be moldy, sticky and have critters in it. The margarine will not have changed at all, no bugs, no nothing. It’s not good for you. Butter is good for you. The problem of course being that butter is like 10x’s the price of margarine. Now, normally, in everyday life, this diabetic wouldn’t EVER feed her family (or herself) margarine under any circumstances. For Christmas, when you are baking THIS many cookies, margarine is only .79 for 4 sticks as opposed to $4.00 for 4 sticks. You can do that math.

Cookies are super carbed chocolate laden sugary goodness. Not exactly the best thing for you so I kinda figure adding in some franken food ain’t gonna hurt anyway. And in baking, unless it’s something like a pound cake, the use of margarine isn’t usually detectable in taste.

Now that I’ve got that off my chest, here is what you are going to need:

1/2 cup of firmly packed brown sugar

1/2 cup white sugar

1 cup butter or margarine

1/4 tsp baking soda

1/8 tsp salt

2 cups all-purpose flour

1 teaspoon vanilla

1 large egg

1 12 oz bag holiday m&m’s  (full size, don’t get the wimpy mini ones)

A stand mixer (optional, but if you are lazy and smart you’ll have one)

Before I do anything, I always fill the sink with warm soapy water. This makes kitchen clean up so much easier because you can soak, dunk and rinse and when all is done load up the dishwasher.

Now gather up all your stuff. God my stuff is filthy, gotta wipe those off. Geez.

First thing you are gonna do is cream together the sugars and the margarine until they are kind of fluffy. So add the butter.

Add the sugars

And beat until it’s nice and fluffy.

Then add in the egg and vanilla. Beat that for a minute. I almost never use a measure for the vanilla, it should be noted. I find the cap on the vanilla bottle (small ones) works just fine. 2 capfuls of the tiny bottles, or 1 capful if you have a big bad dog bottle like mine. Just a random side note.

Then you add the soda, salt and flour.

Flour

Soda

Salt. If you don’t have one of these you should. It’s an under the cabinet spice rack with a wheel that clicks, each click is 1/4 teaspoon of spice. I love it. It’s on the “I’ll never regret I bought this” list.

It’ll turn into a kind of very soft, sticky dough. Don’t worry, it’s supposed to be this way. These aren’t typical cut and shape cookies. Mix that until it’s well blended into dough and if you are using a mixer, make sure to scrape the bowl a couple times.

Now you are going to add the M&M’s. If you are using a stand mixer, BE CAREFUL. You may choose to fold them in by hand OR put the setting simply on “stir” because the mixer is powerful enough to break the M&M’s. Turn it on just long enough to fold the candies in. If you are doing this by hand, obviously, this isn’t an issue.

Now you’ve got some nice dough. So grab your cookie sheet.

I prefer to use a cookie scoop. Useless gadget I know and for quite some time I swore at it every time I used it. It was just as easy to use a spoon because the dough stuck to the damn cookie scoop anyway and you had to slide it off your finger. So what was the point? Then, I found a trick.

Coat the cookie scoop with some non stick spray. This makes super quick work of putting cookie dough on the cookie sheets.

If you don’t have a cookie scoop, heaping spoonfuls are just fine. You don’t want these huge, but you don’t want them really small either.

Space them about 2″ apart since they spread on an ungreased cookie sheet and bake at 350 for 10-13 minutes. That having been said, I don’t care WHAT any cook, expert or guru tells you all ovens are NOT the same. Even your oven isn’t the same most likely from one time of the year to another. They are supposed to be. They are not.

So I suggest you check these at about the 8 minute mark. You don’t want them overcooking. They should be ever so slightly golden on the sides and a lighter golden on the top. You don’t want to overcook these because if you do, once the cookie cools, they’ll turn into marble rocks.

Remove them to cool on cooling racks. I know that this is usually an optional step (well, it is if you are lazy like me) but do this. Sincerely. If you don’t they’ll stick like hell to your cookie sheet.

Now do it ALL again and freeze the dough. Since it’s a soft dough, it won’t freeze in a roll like most doughs. I just use a cheap ziploc bowl container, put the lid on, cover it with foil and stick it in the freezer. Then when I want to make it, I’ll let it thaw overnight and go for it. I freeze it WITH the M&M’s in it, but of course, you don’t have to do that.

Now quickly go over to the cooled, baked cookies and shove as many as you can into your mouth within a five minute span before anyone realizes you’ve made them. This is assuredly the one way you will get ANY cookies at all. By the time they find the single cookie left, you’ll be comfortably in a diabetic coma and you won’t care.