These cookies are quick and easy, and best of all taste great! I usually use whatever I have on hand to add to the dough. In case any of you are wondering if I forgot to put flour on the ingredient list, these are flour-less cookies. Hope you all have a wonderful weekend!
Peanut Butter Oatmeal M&M Cookies
1¼ c light brown sugar, packed
1 c granulated sugar
1 1/3 c creamy peanut butter
8 T unsalted butter, at room temperature
2 t baking soda
½ t vanilla extract
½ t salt
4½ c quick-cooking oatmeal
1¼ c M&Ms (peanut taste great too!) or substitute Chocolate Chips
½ cup chocolate chips
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.
Combine the sugars, peanut butter and butter in the bowl of an electric mixer. Beat on medium-high speed until blended. Mix in the eggs one at a time, scraping down the bowl as needed. Blend in the baking soda, vanilla, and salt. With the mixer on low speed, mix in the oatmeal just until incorporated. Fold in the pretzel M&Ms, chocolate chips.
Drop heaping tablespoons of dough (I used a medium-size dough scoop) onto the prepared baking sheets. Bake 8-11 minutes, until light golden and just set, being careful not to overbake. Let cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
This morning I wanted to devote my whole morning to play with the girls. No cleaning, laundry or cooking. Just time to play! We had a great time. All the girls had bath time and a pedicure! We had so much fun laughing and playing together! I just love my sweeties and cherish mornings like these! Here are a few pictures…
Brooke waiting patiently for her pedicure!
My SWEET, HAPPY girls!
Lily is using Lauren’s foot for balance
Lily & Brooke
Brooke loving on Lauren….she is a sweet big sister!
Sour Cream Coffee Cake
1 stick of unsalted butter, at room temperature
1 c of sugar
3 large eggs, room temperature
1 c sour cream, room temperature
2 t vanilla extract
2 c flour
1 t baking powder
1 t baking soda
1 t salt
1/2 c packed brown sugar
2 t cinnamon
1/2 c powdered sugar
1 t cinnamon
2 1/2 t milk
Preheat the oven to 350 degrees. Generously grease a 10 inch tube pan or Bundt pan with cooking spray.
Beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, beating until well mixed before adding the next one. Scrape down the sides and bottom of the bowl with a spatula between additions.
Stir in half the flour mixture until almost mixed in. Mix in the sour cream and vanilla all at once, then stir in the remaining flour mixture. Be careful not to over mix! Using a spatula, scrape the bottom of the bowl to make sure all the ingredients are incorporated. In a small bowl, stir the brown sugar and 2 teaspoons cinnamon together with a fork.
Pour half of the batter into the pan, and use the spatula to spread it evenly. Using your fingers, sprinkle the brown sugar-cinnamon mixture evenly over the batter. Spread the remaining batter over the brown sugar mixture. Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes. Run a knife along the outside of the cake and inside the pan to separate the cake from the sides of the pan. Quickly invert the cake on a wire rack and cool.
In a small bowl, using a fork, mix the confectioner’s sugar, cinnamom, and milk. Use a fork to drizzle the glaze over the cake.
I wanted to post one of my favorite recipes…pizza bites! I freeze pizza dough so that I always have some on hand, making these quick and easy! I have stuffed these with BBQ Chicken and Colby Jack Cheese, and those are also wonderful. Enjoy!
1/2 batch pizza dough (enough dough for one pizza. I posted my favorite recipe below. Freezes great!)
4 oz mozzarella cheese, cubed or shredded
Sliced pepperoni (i used the mini’s!)
Grated Parmesan Cheese
Pizza Sauce or Marinera Sauce for dipping
Preheat oven to 400 degrees. Lightly grease a 9-inch pie plate or cake pan
Divide the pizza dough into about 20 equal pieces. Flatten the piece of dough and place the cheese and a couple slices of pepperoni on top. Wrap the edges of the dough to form a ball pinching the edges closed. Place seam side down in the baking dish.
Brush the tops of the bites with olive oil (or olive oil spray). Sprinkle with seasoning and parmesan cheese and pop them in the oven for about 20 minutes until golden brown.
½ cup warm water
1 envelope (2 ¼ tsp.) instant yeast
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 ½ tsp. salt
non-stick cooking spray for greasing the bowl
Measure the 1/2 cup warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes. Use for pizza rolls, freeze, or roll out for your favorite pizza toppings!
originally from Baking Illustrated
Cinnamon Rolls in cookie form? Can’t get better than that! Have a great weekend!!!
Cinnamon Roll Cookies
this recipe makes about 6 dozen little cookies! LOTS to share!
2 C sugar
1 C butter, softened
1 t vanilla
1 C sour cream
6 C flour
2 t baking soda
2 t baking powder
1/4 t salt
12 T softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 C packed light brown sugar, divided into 1/4 Cups
1 1/2 T ground cinnamon, divided
For the Frosting:
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.
It seems like yesterday we brought Lily and Lauren home. We have learned so much from our 3 girls. I am learning to be thankful for each moment…even those days where I could cry at the drop of a hat. I am learning to enjoy the cries of sick baby girls, because holding them and giving them comfort is so sweet. I am learning how to discipline Brooke, not because I am angry, but because I love her and want her to obey God. I am learning to be thankful for every moment, because time has already gone by too quickly and one day I will be wishing I could just hold my sweet baby girls in my arms again.
A little trip down memory lane…
Sweet memories of Lily, Brooke and Lauren getting their first baths
First smiles…I can’t believe how chubby Brooke was!!!
Lily, Brooke and Lauren at 8 months