Happiness is…

A plate full of cookies.

Ok maybe not all the time but I do know that I’m pretty damn happy when I have a plate full of cookies in front of me. Especially ones that are full of M&M’s!

Here’s the thing….I woke up yesterday in an awful mood. I had a weird…WEIRD…dream, Baby Chaos woke up a 5:45 (luckily Mr. Chaos got up with him), I wasn’t feeling the best, and all in all I was just blah. And waking up in a bad mood is the worst because you just can’t kick it. It stays with you all day if you let it and boy did I let it. But that’s OK because I baked cookies for my therapy.

Cookies= great therapy if you didn’t know.

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It’s too bad I didn’t think to bake the cookies earlier in the day instead of at 3 in the afternoon because as soon as I ate one, I was instantly happier.

M&M Cookies

Recipe from Sally’s Baking Addiction

Ingredients:

 

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 1 teaspoon cornstarch
  • 3/4 cup (1.5 sticks) salted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mini M&Ms- I used 1 cup of the regular m&m’s because that’s what I had and they were still delicious

Directions:

In a bowl, mix the flour, baking soda, and cornstarch and set aside. Cream together the butter and sugars. Add in the egg, egg yolk, and vanilla. Mix well. Gradually add in the flour mixture and stir until a dough forms. Fold in the M&M’s…Don’t overmix.

Chill the dough for 30 minutes.

Preheat the oven to 325 degrees. Drop tablespoons of the dough on an ungreased baking sheet. Press a couple more M&M’s (because more is better) on the tops of the dough. Bake for 8-10 minutes. The centers will still be soft. Let cool completely.

Happiness is bright, colorful cookies by the handful 😉

 

 

 

Lemon Cream Bars

Chocolate has not been my friend this pregnancy. When I was pregnant with Little Miss I couldn’t be near steak and I had no food aversions with Little Man. Little Dude has decided that chocolate should not be eaten and if it is, one bite is enough.

But citrus desserts and fruit desserts…the kid loves. So when we decided to have our awesome friends over for a BBQ this weekend, I decided to make something chocolate for Mr. Chaos (brownies with walnuts to be exact which won’t be touched by me because I hate walnuts in brownies and because chocolate and me aren’t friends right now) and something citrus or fruit like.

I did some digging into my favorite foody blogs and stumbled upon this beauty. Lemon cream bars.

Photo Credit: Two Peas & Their Pod

I love lemon but I definitely wanted a more creamy dessert and this definitely fit the bill. It was sweet, creamy, tart, and wonderful. The sweet to citrus ratio was perfect. These were really good at room temperature. But after a few hours in the refrigerator…oh man. They are to die for. The best part….SUPER SIMPLE!

Lemon Cream Bars

Recipe From: Two Peas & Their Pod/Tasty Kitchen/ Cook bake and decorate

Ingredients

  • 1 can Sweetened, Condensed Milk – 14-ounce Can
  • ½ cups Lemon Juice
  • 1-½ cup Flour
  • 1 cup Oatmeal
  • 1 cup Brown Sugar
  • ⅔ cups Butter, Melted
  • 1 teaspoon Baking Powder
  • 1 pinch Salt

PREPARATION

Preheat the oven to 350F.

Combine milk and lemon juice. Mix well and set aside for a moment.

Mix remaining ingredients until crumbly.

Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.

 

 

 

 

 

Homemade Ice Cream without an Ice Cream Maker

While Little Miss was on Spring Break, I decided to try out a new recipe for homemade ice cream. The only reason I chose ice cream and not some other baked concoction is simply because I had been on Pinterest and lo and behold a recipe for homemade ice cream without a machine.

This recipe comes from Kevin and Amanda and is so simple that my 5 year old did all the heavy lifting while her Momma supervised.

So first things first.

You need some heavy cream and some sweetened condensed milk plus whatever mix-ins you desire. I just went with vanilla and mini chocolate chips which turned out pretty good but the nutella peanut butter chip that Kevin and Amanda posted sounds to die for.

Ok here we go. Get yourself a little helper

and have your helper pour some sweetened condensed milk into a bowl

Then watch as your little helper licks her fingers clean

 

Add in whatever mix-ins you want

Mix your mix-ins with the sweetened condensed milk until well combined. Set aside.

Next, pour heavy cream into a bowl and beat until stiff peaks form

Fold whipped cream into your sweetened condensed milk concoction. Then put mixture in a container and shove it into the freezer. I froze mine overnight and it worked great. I had to let it sit on the counter for a minute (or you could shove it in the microwave and microwave for 20-30 seconds) for it to get soft.

The kids loved the ice cream. Little Miss especially. I thought it was good although I think a chocolate form would be better. I will definitely try making it again with different mix-ins to see how it turns out. Check out the other recipes on kevinandamanda.com and try one out! Great for a hot day when the ice cream truck is no where to be found.

Homemade ice cream without the ice cream machine

From: Kevinandamanda.com

Ingredients

2 cups heavy whipping cream

1 (14oz) can sweetened condensed milk

Any mix-ins you desire.

Preparation

Pour heavy cream into a bowl and beat until stiff peaks form. Mix sweetened condensed milk with mix-ins until well combined. Fold into whipped cream.

Freeze for 6 hours or until firm.

Enjoy 🙂

 

Oreo Truffles

I’m on Christmas Vacation. It’s awesome. I love Christmas and everything about the holidays. I know I’ve said this before but it’s absolutely true. Before being on vacation, I made some holiday cookies to send to work with the hubs and as a gift to Little Miss’ teacher. On the list were Oreo truffles. The ingredient list was short which was awesome. I mean 3 ingredients…how can you go wrong with that?!

These were delicious. Rich, so you could only eat one or two at a time and super easy. The hardest part was dipping them in the chocolate and that wasn’t even that hard. You could do so much with these too. I used regular oreos with semi-sweet chocolate to dip them in but you could easily use white chocolate or milk chocolate. You could use the mint oreos they have which would be super yummy. The recipe is easily changed to your liking. But as is, it is simply delicious.

Oreo Truffles

Recipe from: Allrecipes.com

INGREDIENTS

1 16 oz pkg Oreo cookies

1 8 oz pkg Cream Cheese softened ( I used reduced fat and they were super yummy)

2 8oz pkg Bakers baking chocolate (whichever kind you want. Semi-sweet was awesome) You could also get chocolate chips in any flavor and use those or I’ve heard that almond bark is really tasty too.

DIRECTIONS

1. Take your oreos and smash them up really good. You can use a food processor or pound out some aggression and smash them to bits yourself.

2. Take softened cream cheese and mix together with oreos. Once mixed stick in the refrigerator for about 15 minutes or so. This helps when you roll them.

3. Roll oreo mixture into balls about 1 inch or so in diameter. They don’t have to be perfect. Once rolled stick them back in the refrigerator for about 30 minutes to an hour to make them easier to dip.

4. Melt chocolate. You can do this in the microwave or in a double broiler.

5. Take oreo balls and dip them into chocolate. You can set the balls on a fork and dump them in, roll around until coated, and take them out or a spoon, or if you like getting your hands dirty you can use your hands. I’ve heard a slotted spoon works well. I used the fork method and it worked fine.

6. Once done with dipping refrigerate until firm about an hour or so. Enjoy 🙂