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I don’t mean to scare you, but tomorrow is Thanksgiving. Once you finish eating your pie and go to sleep, you will wake up in the Christmas Season. I don’t go shopping for Black Friday (I am finished shopping) but I spend the day decorating and wrapping presents. It is also time to start thinking about all those teachers/bus driver presents you have coming up.
One of my favorite gifts to give is cake mix cookies in a jar, and here is an example of that with M&M’s® Hot Chocolate Pillsbury™ Funfetti® Cookies! There is also Pillsbury™ Funfetti® Holiday Cake Mix has green & red candies that is great to use for this! You can save $1.00 on ANY TWO (2) M&M’s® Chocolate Candies, 8 oz or larger with this coupon, making now the best time to stock up on supplies, all of which I found at Walmart!
The reason these make such a great an easy gift is because not only do the M&M’s® look pretty sitting above the cake mix, but the recipient only needs to add two ingredients to create delicious cookies. I made a sample set yesterday using M&M’s® White Peppermint and Pillsbury™ Funfetti® just to double check my recipe and measurements, and they went in record time. If you don’t tell anyone that these cookies are not made from scratch they would never know!
Like I mentioned, presenting them in a mason jar as a gift is simple. I pour the Pillsbury™ Funfetti® into the bottom of a quart mason jar, then top with half a cup of M&M’s® Holiday Milk Chocolate and then half a cup of the specialty type which in this case is M&M’s® Hot Chocolate. I like the old fashioned hand written recipes, so i attach the instructions on a note card with a pretty ribbon, and BAM instant gift complete in under 5 minutes! Something that would also take under 5 minutes would be voting for your favorite holiday recipe in the widget below; by voting on your favorite photo, you are entered in a drawing to win one of eight KitchenAid® mixers!
What goes perfectly with these M&M’s® Hot Chocolate Pillsbury™ Funfetti® Cookies? Milk of course! Great Value milk is always a must buy when shopping at Walmart, even when I am not baking cookies. Unfortunately not everyone can afford milk even in your community, yet it is not usually donated to Food Banks even though it is needed for the essential nutrients and protien,The Great American Milk Drive will deliver a gallon of milk to a family in your community for a small donation through this website. ALSO, Walmart is donating up to a gallon of milk every time someone purchases 2 bags of M&M’s® at Walmart (9.4 oz bags or larger).
- 1 box Pillsbury™ Funfetti® Holiday Cake Mix
- ½ cup M&M's® Hot Chocolate
- ½ cup M&M's® Holiday Milk Chocolate
- 2 eggs
- ½ cup coconut oil
- Preheat oven to 350F. Mix all ingredients together on low speed until everything is combined.
- Place 1 Tablespoon balls of dough about 2 inches apart on lined or greased cookie sheet and bake 10-12 minutes.
- Let cool on cookie sheet about 5 minutes before transferring to a wire rack to finish cooling.
Be sure to check out more delicious holiday baking recipes. I’d love to hear about your favorite holiday recipe!
*This post may contain affiliate links*
Christmas is over! I survived, somehow, did you? There is a mountain of trash and a mountain of toys, and my three children are somewhere under the mountain of toys. We may need to buy a new house because all this is not filling in the already stuffed playroom. The joy of having three children, right? Much like Halloween, we are also left with a surplus of candy to use up. I plan on making Peeps Play Doh with the Christmas Peeps, and I made these Chocolate Almond Butter Oatmeal Cookies with some of our M&Ms. We not only got some in the stockings, but when Santa drove around town this is what he gave the children. M&Ms everywhere.
I made this batch before Christmas (as you may know if you follow on Instagram) but I will be making more in a few days once I can get the house back in order. What I like about this recipe is that it can be dug out and made anytime of the year. The cookies might not be green and red but there are M&Ms year round. I make this mainly with the holiday M&Ms so they will be pink and red in February, green in March, pastel for Easter, etc. Clearly the M&Ms don’t have to be holiday ones for the recipe to work, but I don’t buy M&Ms normally.
I also want to point out my new cooling wire racks, because this was my first time using them since I ordered them and I am in love! It is a Wilton 3-Tier Cooling Rack, and it can easily be stacked like I have it or set side by side. It is awesome. I saw my mom’s friend using one and had to get one for myself. I was in need of a new wire rack, anyway, and this makes cooling my cookies so much better by taking up less space in the kitchen.
- 2 sticks room temperature butter
- ½ cup sugar
- 1 cup brown sugar
- 1 cup almond butter
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup M&Ms
- 2 cups steel cut oats
- 2½ cups flour
- 1 teaspoon baking soda
- Preheat the oven to 350F. Cream the butter and sugars together in a large bowl.
- Once butter/sugar blend is creamy, add in the 2 eggs, vanilla, almond butter, and M&Ms and beat for 2 minutes.
- In a separate bowl, combine the steel cut oats, flour, and baking soda. Slowly add to the butter blend, continuting to mix until fully blended.
- Drop by tablespoonfuls onto cookie sheets lined with parchment. Bake 12 minutes.
Sometimes I know exactly what I want to create before I go to the store when I am trying something new. Sometimes I just have a general idea and finish the idea while looking at various ingredients. Sometimes I have no clue, buy a few different items and hope for the best. That is how the Halloween Cheerios Bars came to be last week; I bought the candy corn, but also grabbed pumpkin candies as a possible ingredient. Obviously the pumpkin candies did not make the cut for that recipe, but I had an idea on how to use them up. Pumpkin Patch Cookies.
Pumpkin candies are basically candy corn in pumpkin shape. I cannot tell the flavor difference and if there is one I would genuinely be shocked. Brach’s Pumpkin Mellowcremes Fall Candy are the kind I always buy; I remember them from when I was younger and it has stuck with me. These are a Halloween take on my Cherry Cordial Blossoms, and were a hit here when I pulled them out of the oven. Jacob had fun squishing the pumpkins into the cookies, and Michael had fun dismantling the cookies to eat them later.
- 1 bag Cherry Cordial Hershey's Kisses
- 1 stick room temperature butter
- 1 cup peanut butter
- 1½ cup sugar
- 1 egg
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 tablespoon red food coloring
- 3 tablespoons unsweetened cocoa
- 1½ cups flour
- 1 teaspoon baking soda
- ⅓ cup white sugar for rolling
- Preheat oven to 375F.
- Cream together peanut butter, butter and sugar. Add in the egg, milk, vanilla, and beat on medium for about 2 minutes while combing the dry ingredients.
- In a medium bowl, sift the flour, cocoa and baking soda together. Slowly pour into the wet mixture, continuing to mix until fully combined.
- Roll the dough into one inch balls, then roll the balls in sugar. Make sure all sides are fully coated with the rolling sugar.
- Place the balls 2 inches apart on a lined or greased cookie sheet. Bake for 8 to 10 minutes.
- Pull the cookie sheets from the oven and lightly smoosh a pumpkin candy in the center of each ball. Let cool for 3-5 minutes then transfer to a wire rack to finish cooling.
I LOVE Hamentashen. When I was growing up we would have donuts from the local donut shop every Saturday. My mom would buy a variety of donuts, Danishes, and sometimes Hamentashen. The cheese were my favorite, as were the Cheese Danish. I had no clue until recently that they were not just a yummy breakfast treat, but actually a Purim cookie. Who knew? Not me but I love them still. I thought this would be the perfect week to finally try my hand at making hamentashen myself….
A few years ago I was given a recipe from a friend for Lemon Ricotta Cookies. I made the batch of cookies and they were amazing. I tucked the recipe away somewhere so I wouldn’t lose it, and sure enough I lost it. This past summer while thrifting I bought a vintage folder of old recipes from an outside flea market. One of the handwritten recipes inside was for lemon ricotta cheese cookies, and I was excited to make them again. Come the day to make the cookies I managed to get all I needed but the lemons. I subbed oranges and tweaked a few of the other ingredients and created these orange ricotta cookies.
If I were asked to describe these cookies I would have to say that they are like little pillows of happiness bursting in your mouth. The cook time is 12 to 15 minutes, but even at 15 minutes with browned edges the cookies are still soft and fluffy days later. If you are looking for a crunchy cookie, this is not the cookies for you. The orange ricotta cookies turned out to be more like a cake in cookie form than a cookie. I love them. If my cake plate lid was not so heavy I would surely have finished them the first night. Vintage glass is no joke.
These are great to bring to a cookie swap, which is wat I originally made this recipe for. Obviously I’m not cookie swapping in may, but I love these so much they are great year round! I used to make the typical Italian lemon ricotta cookies but this is a unique fun twist!
- 2½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup soft butter
- 2¼ cups sugar
- 2 eggs
- 2 cups ricotta cheese
- 4 tablespoons orange juice
- zest from 1 orange
- 1½ cups powdered sugar
- 3 tablespoons orange juice
- Preheat the oven to 375F.
- In a large bowl, cream the butter and sugar together. Add the eggs, ricotta cheese, orange juice, and orange zest while beating on low.
- In a smaller bowl combine the flour, baking powder, and salt. Slowly pour into the sugar mixture and blend well.
- Spoon the dough by the tablespoonful onto greased or parchment lined baking sheets. Bake for 12-15 minutes, and let the cookies cool for a few minutes before transferring to wire rack.
- Make and glaze cooled cookies by combining glaze ingredients and pouring over cookies individually. Let glaze harden before storing cookies.
*I received a product to facilitate this review. All opinions are my own. This post may contain affiliate links.*
I am not Moroccan. If I am completely honest I most likely could not point out Morocco on a map. I can tell you it is in Northern Africa, beyond that I am lost. I do know that Moroccan food is yummy and having a Moroccan cookbook sounded like the best thing ever. Sharing Morocco: Exotic Flavors from My Kitchen to Yours by Ruth Barnes (aka The Petite Gourmande) exceeded all my expectations. I could not wait to try all the fabulous recipes and wow my friends and family.
I knew I would probably need to run to the store for an ingredient or two that I usually kept in stock, but I had no clue where to even find some of the ones in the recipes without Google. Moroccans love eggplant it looks like. Unfortunately eggplant gives me hives, so many of the recipes were automatically out. The baklava looked like heaven, but I was not in the mood for dealing with phyllo at the moment. Many of the recipes involved rose water or orange water. I had never heard of either of these before, and worried they would be impossible to find. A quick search and I found the at my local health store. I knew immediately that I wanted to try: Almond Cookies.
Let me tell you these cookies were ah may zing. I am absolutely picking up phyllo and orange water on my next jaunt to the store to try more of the 110 other recipes in this book. The complicated Moroccan recipes are all simple (once the proper ingredients are found) and easy to follow. The bright color pictures are a big help when making something for the first time. I could consult the picture once my cookies were done to be sure they were right; they looked just like the picture. Recipes range from Salads & Soups, Tagines,and Main Courses, to Street Foods, Sides, Drinks and Desserts. Extra bonuses included are tips and tricks, as well as blurbs on Moroccan culture.
- 2 cups ground almonds
- 2½ teaspoons baking powder
- 1 tablespoon ground cinnamon
- 3 tablespoons rose water
- ½ teaspoon almond extract
- zest of 1 orange
- 1 plus ½ cup confectioner's sugar
- 1 egg, lightly beaten
- preheat the oven to 350F.
- mix the almonds, baking powder, cinnamon, rose water, almond extract, orange zest, and 1 cup of confectioner's sugar in a mixing bowl. add the egg to the mixture and stir well until firm.
- pour the remaining ½ cup of confectioner's sugar into a shallow dish.
- wet your hands (to prevent the dough from sticking to your fingers) and make small balls, about the size of walnuts, with your cookie dough. using the palm of your hand, lightly press the balls into the dusting sugar and flatten gently. place on a large nonstick baking tray with the sugared side facing up. make sure the cookies are one inch apart to allow for spreading.
- place the baking tray on an oven rackin the middle of the oven and bake the cookies for 15 minutes. remove from the oven and let the cookies cool for 10 to 12 minutes before removing them from the tray.
*I received a product to facilitate this review. All opinions are my own. This post may contain affiliate links.*
Its time for part two of my Cooking with Cheribundi series. There will be six posts leading up to the cherry harvesting season, and I am aiming to use the juice in a variety of goodies. Last month I made a Cheribundi Martini. This month I went for more of a breakfast recipe and used the tart cherry juice to make Chocolate Covered Cherry Biscotti.
I am not a big breakfast person as you may have noticed. When I first wake up eating is usually the last thing on my mind. I will end up making brunch to go with my tea. Biscotti is one of my favorite brunch time things to make. Whatever is leftover can easily be eaten for dessert that night or keep until the next morning.
I decided to try a chocolate covered Biscotti using the Cheribundi tart cherry juice. Of course the juice didn’t make my chocolate coverred biscotti red to reflect the light cherry flavor like I wanted so I added a few drops of red food coloring to the batter before baking. It is unnecessary for taste, just aesthetics, so feel free to skip that step if you don’t like using food coloring.
- ½ c softened butter
- ¾ c sugar
- 3 eggs
- 1 Tbsp Cheribundi tart cherry juice
- 2 tsp baking powder
- 3 c flour
- 1 c chocolate chips
- Preheat oven to 350F. Cream the butter and sugar together in a large mixing bowl.
- Add in eggs one at a time, then add the cherry juice.
- Mix in baking powder and flour. Now would be where you could add a few drops of red food coloring if you want the Biscotti a red hue.
- On a greased cookie sheet, mold the dough into a loaf about 12 in long and 5 in wide. The dough should be about 2 inches high in the loaf.
- Bake for 25 minutes, and remove from oven to cool for 5-7 minutes. Using a sharp knife, slice the loaf into one inch wiwide pieces.
- Lay cut pieces on their sides, and return to oven for 10 minutes. Flip the Biscotti to the opposite sides and bake another 10 minutes. Remove and cool on a cooling rack.
- Once cookies are cooled, melt chocolate chips using a water bath and dip the bottom of each Biscotti in the melted chocolate. Return to cooling rack until chocolate hardens.
*I received a product to facilitate this review. All opinions are my own.*
I broke out the hot chocolate last week for the first time of the season. It got cold and the toddler had been playing outside. At the time, I was baking cookies and was struck with the inspiration to turn his hot chocolate into a cookie. It sounded like two yummy worlds colliding, and I had single serve packs from Sippity to use up. I usually make my own hot chocolate instead of instant hot chocolate, but with flavors like Pumpkin Spice or Chocolate Cinnamon, how could I resist?
I was going for a hot chocolate like chocolate chip cookie flavor and succeeded. The Chocolate Peppermint and Plain Chocolate flavors of the Sippity Hot Chocolate were perfect additions to this. The Chocolate Peppermint added just a hint of minty flavor, while the Chocolate complimented the chocolate chips wonderfully.
Southwest Beverages (the makers of Sippity instant hot chocolate) also makes a Kemosabe flavored instant coffee line. The coffee was a little weak but it was also instant which I never find to be fast enough. I enjoyed drinking it at night, mixed with the Sippity hot chocolate for a smooth yummy treat. The Irish Coffee was my favorite, while my husband loved the Hazelnut. Scroll past the recipe to enter to win your own boxes to try out!
find great Sippity recipes: ebook submit recipe
- 1 cup of butter
- 1 cup sugar
- ⅔ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 cup instant hot chocolate
- 1 teaspoon salt
- 1¼ teaspoon baking soda
- 1 cup dark chocolate chips
- ½ bag mini marshmallows
- Mix the room temperature butter, sugar and brown sugar together in a large bowl.
- Add the eggs and vanilla into the sugar mix, then add in the dry ingredients one at a time until fully blended.
- Hand mix in the chocolate chips. Refrigerate dough for an hour.
- Preheat oven to 350F. Plop dough by the tablespoon-ful onto a greased cookie sheet.
- Bake 10 minutes, pull cookies out and add marshmallows to top, and bake an additional 2 minutes.
- Let cookies cool 5-10 minutes before transferring to a wire rack.