Wednesday, December 18, 2013

M&M Cookies

The usual M&M cookie recipes I've made in the past produce thin, greasy cookies. I was looking for a thicker and softer recipe to make for Santa's cookies this year. I was pleasantly surprised when I found this recipe (random Google search, FTW) and the cookies didn't look thin. Or greasy. They turned out great and even kept well over night. Okay, over several nights. :) We will definitely be baking these Monday for Santa since I am working Tuesday. This will be an exciting year since our son is really starting to understand a little more about Christmas.

M&M Cookies
Adapted from: All Recipes
Yields: 2 dozen cookies

1/2 cup packed brown sugar
1/4 cup white sugar
1/2 cup shortening
1 egg
3/4 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup M&M's, plus more for topping

Preheat oven to 350 degrees F. 

In the bowl of a stand mixer fitted with the paddle attachment, mix the sugars, shortening, egg, and vanilla until smooth. In a medium mixing bowl, mix flour, baking soda, and salt. Move mixer to slowest speed and add flour mixture in small increments. Blend well. Add M&M's to mixing bowl and mix on low speed.

Roll dough and place on cookie sheet lined with silicone baking mat. Slightly flatten with hand and press a few M&M's to the tops of cookies. Bake in preheated oven for 9-11 minutes. Allow cookies to cool on cookie sheet for 3-5 minutes and transfer to cookie rack.

Wednesday, October 9, 2013

Oven-Baked French Toast

My family was tired of the traditional pancakes (from scratch, I might add) that I usually make for weekend breakfast. We just needed something different, so over to Pinterest I went. I found this amazing recipe for baked french toast that is quick, easy, and uses regular bread. 

Yes, regular bread.

French toast usually requires Italian bread or some other kind you usually don't have lying around. This recipe is great because it uses your every day sliced sandwich bread you already have! I was skeptical as to how these would turn out but they were amazing and my 2-year-old loved them! They were soft yet firm enough to be considered "finger food" which, let's face it, is a toddler's favorite kind of food. Best part is they take about 6 minutes to cook (and probably only 5-10 minutes to prep). 

Easy peasy jungle breezy! (Wow. Too much Mickey Mouse Clubhouse.)

Oven-Baked French Toast
Yields: 20 small slices; serves 4
Adapted from: A Beautiful Mess


4-5 slices of bread
3-4 eggs
2 Tablespoons cream (or half & half, or milk)
1/2 teaspoon vanilla extract
Cinnamon & sugar mix (your preference)


Preheat broiler on low setting and place top rack about 3-4 inches from top of oven.

Mix the egg, cream, vanilla, and a generous sprinkle of cinnamon to a shallow baking dish. Mix well. Slice bread into 4 equal slices, lengthwise and quickly coat on both sides with the egg mixture. Allow excess to drip (being careful to not allow the bread to tear) and place on a prepared baking sheet. I use a Silpat mat but you can grease your baking sheet if you don't have one. NOTE: DO NOT USE PARCHMENT PAPER.

When all slices are lined on the baking sheet, sprinkle some cinnamon sugar mixture on top. Place under the broiler (low setting) for 2-3 minutes or until the egg is cooked and sugar is starting to caramelize. 

Remove pan from oven and flip sticks onto other side and sprinkle with more cinnamon sugar topping. They will stick well to the Silpat mat so be careful when flipping. Broil an additional 2-3 minutes and serve warm.