Soft M&M Cookies

We all know that I love baking. I’m a huge fan of Cupcakes, but I also love me some cookies. But here’s the thing – they need to be soft. And chewy. I don’t like hard cookies. So I really only like Chocolate Chip Cookies that are straight out of the oven. Warm and still gooey. When I make cookie dough, I only bake what will be eaten right then and there. You’ll never find me baking a whole batch of cookie dough unless I’m taking it somewhere for a party.

The key to a really good cookie is to let the dough sit in the fridge and rest.  I never bake cookies right away after making the dough. Yes, it’s hard not to do that, but I just eat a little cookie dough while I wait! Haha.

I’m on the mission for the perfect Soft M&M Cookie recipe. Candy + Cookie = Perfection. Am I right? These cookies have both chocolate chips AND M&M’s in the dough. Say whaaaat?! Yup. So it’s like a double whammy. Let’s take a peek…

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Let’s see what these bad boys look like all baked and ready to eat…

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Don’t they look amazing? So pretty and colorful. So if you’re interested in making these Soft M&M Cookies, please visit Averie Cooks for the recipe! In the mean time, I’m probably at home baking up a few fresh M&M cookies and mixing them with some homemade vanilla ice cream! I love a Cookie Milkshake!

Lemon Cookie Cake

Soooooooo. Lemon. We all know I love it. It’s been a lemony summer for me. I just love the refreshing taste of lemons and it just screams summer. When I originally saw the picture of this Lemon Cookie Cake, I knew that I HAD to make it. It looks amazing, and I have to admit that Live, Love and Sugar’s pictures came out much better than mine. But this was my first try! :)

I’m normally not really into white chocolate at all, but I wanted to try them anyway. And I was happy to see that the white chocolate chips weren’t too strong. I ended up adding about 1/4 teaspoon of lemon extract to the cookie dough to give it a little more punch, and I was happy with how it turned out. I let the lemon juice and the lemon zest ride in the buttercream frosting though. And that was just the thing to do.

I added a little more frosting to my cookie cake…meaning I used every last drop of the frosting that I made. At first I only put one row around the cookie cake, but then I decide that wasn’t enough and added some more. Because you can never have too much frosting!

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So if you are all about lemon like I am, and you want to make this, please go visit Life Love and Sugar‘s web site  for the recipe! And make sure you check out some of her other awesome recipes that will have you baking for days!

 

Support Philabundance! Cupcake Smash ~ April 26, 2014

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I’m SO excited for Cupcake Smash this year! It’s going to be an amazing event, as always. It’s the 4th year that Cupcake Smash is being held, and it’s for such a wonderful cause. I’m a huge supporter of Philabundance. They do such wonderful things for the community. I’ve gone to their location to volunteer with my coworkers, and it was such a rewarding experience. So if I can support them AND eat cupcakes at the same time that is definitely a win/win!

What?

Philabundance’s Cupcake Smash challenges both professional and amateur bakers to create wild, ambitious and flavorful cupcakes.

When?

Saturday April 26th, 2014  ~  2pm – 5pm

Where?

The Piazza at Schmidts
1050 N. Hancock St.
Philadelphia, PA 19123
*Rain or shine!*

Cost?

Click here to purchase tickets.
Your ticket includes entry into the event, mini cupcake samples created by our professional and amateur bakers, complimentary cocktails* and more.

And you will see me there! I’m a Judge, and I couldn’t be more excited about it! I can’t wait to see all of the talented people competing this year! The weather should be gorgeous, so buy a ticket and come on out for some cupcakes!

The Baker’s Jar

BakersJarSmallWe all know that I. love. cake. It’s just a known fact. So when I heard that Avery Goldman was opening up a shop called The Baker’s Jar, I knew that I’d have to stop by and try out a few flavors. I love to support local businesses and see them thrive. There are way too many chain stores that are coming into the city and trying to take over.  The shop just opened its doors in early 2014. It’s a nice, bright little shop in the Graduate Hospital neighborhood in Philadelphia.

The Baker’s Jar is located at 625 S16th St. Philadelphia, PA (16th & Bainbridge).

I looked at the web site before going, and I saw a few flavors that I wanted to try.  I LOVE Birthday Cake so I knew that I had to get the Happy Birthday Cake jar. It’s a vanilla cake filled with sprinkles and topped with vanilla frosting.

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However, I was a bit disappointed that they don’t sell the Happy Birthday Cake in the standard-sized jar, even though it’s pictured on the web site in a standard-sized jar.  It’s only available in the mini-sized jar. She said this was because that’s a popular kid’s flavor and she wanted something small for them. If you ask me, I think it should be offered in both the mini-sized and standard-sized jar. Why not make both the kids AND the adults happy?  I know, I know. You’re probably saying out loud “But Jen, it’s really not that big of a deal!” And it’s not. But I’m just sharing my opinion as I usually do here on my blog. Especially when it has to do with CAKE!

Mud CupAs we know, Mr. Curly Fry is a chocolate guy. He loves all chocolate. So while regular white cake and vanilla frosting is one of my favorite cake flavors, his is chocolate cake with chocolate frosting. I was bummed that there wasn’t a regular chocolate cake with chocolate frosting jar. There’s the Ooey Gooey Chocolate Cake, but it also has caramel in it and he’s not really a caramel fan. So that eliminates that flavor. There was a Brownie Jar, but it was Dulce de Leche Brownie, so that eliminates that one for him as well. She has a Chocolate Bread Pudding, but we’re not bread pudding fans. So all that really left for him was the Mud Cup.  I wasn’t too jazzed about this flavor, which is Chocolate Pudding mixed with Chocolate Cake…with a worm or two in there. I’m just hoping that he likes it.

 

 

I love Carrot Cake, so I picked up the Ruby’s Carrot Cake jar. It’s a moist carrot cake spiced just right and topped with cream cheese frosting and a pecan.  Mr. Curly Fry isn’t into Carrot Cake so I get to have this whole standard-sized jar all to myself!

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Last but not least, I picked up the Lemon Pie Jar. This is the perfect balance of tart and sweet topped with a blueberry compote. I love lemon flavored things so I hope this is good!

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I was hoping to try the Apple Crumb Jar and Mom’s Banana Cake, but they weren’t available.

I think this The Baker’s Jar is a really cool concept, but I just wish that there was more variety. There are so many more flavors that can be offered. The possibilities are endless. I think adding more flavors would do nothing but good things for this shop.

Stay tuned later this week to see what we thought of these little jars of goodness!

Vanilla Drops

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I can’t believe that it’s already December. I feel like as I get older I have a harder time getting into the holiday spirit. And this year isn’t any different. I just can’t get into it. I don’t even want any gifts – there’s nothing that I want; there’s nothing that I need. I tried baking some cookies to see if it helps to get into the holiday spirit, but it just didn’t. So I can’t share that with you, but I can share some awesome cookies! And I’ll do just that.

We’ve been making this recipe for years in my family, and I don’t recall which cookbook it came from. I did not come up with the recipe. I just know that these cookies are super simple to make, and they always taste great. I love to use Penzey’s Double Strength Vanilla for a wonderful vanilla flavor. Make sure you use the real deal – not that imitation stuff. I think it really makes a difference.

INGREDIENTS:

  • 3/4 cup butter
  • 1 1/2 cup sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 3/4 cup flour
  • 1/4 teaspoon salt

DIRECTIONS:

Preheat the oven to 350 degrees.

Cream Butter and Sugar.

Add egg and vanilla and blend well.

Stir together the flour and salt. Add to the creamed mixture and blend well.

Drop the dough by rounded teaspoonfuls onto the [greased] cookie sheet, leaving 2 inches between each drop.

Bake for 8-10 minutes. The cookies should be slightly browned around the edges. The centers may appear to be a bit undercooked, but they will firm up as they cool.

Cool slightly on the cookie sheet and then transfer to wire racks to finish cooling.

MY NOTE: The cookies take 8 minutes in my oven. If I leave them in for 10 minutes they are crunchier, which I don’t like. I love a nice chewy cookie, which is how these should be.

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