Category: desserts

m&m cookies (no chill)

m&m cookies – courtesy of ihearteating.com

makes about 20-25 cookies

  • 1/2 cup butter
  • 1/2 granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon vanilla
  • 1 large egg
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mini M&M’s *
  1. Preheat the oven to 350 F.
  2. Microwave the butter for about 30 seconds. Butter should be completely melted but shouldn’t be hot.
  3. In a large bowl, mix butter with the sugars until well-combined.
  4. Stir in vanilla and egg until incorporated.
  5. Add the flour, baking soda, and salt. Mix until just combined. Dough should be soft and a little sticky but not overly sticky.
  6. Stir in M&M’s.
  7. Using a small cookie scoop, scoop out dough and place on baking sheet.*
  8. Bake for 10-15 minutes.*

*Small alterations I made to the recipe

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peanut butter thumbprint cookies

I’ve said it time and time again, I do not love to bake. Every now and then I do get the itch, but those days are few and far between. I tell my friends and family, “I am a cook.” I like to be a tornado in the kitchen adding a little this and a little that, and baking is so precise…you have to measure everything carefully. But alas, it is Christmas time and my girls wanted to make these cookies for Santa. And so here we are. I’m sitting in my dark an quiet office recovering from the whole ordeal. These cookies however, are pretty simple to make.

peanut butter thumbprint cookies – courtesy of Betty Crocker recipes

makes 25 cookies

  • 1/2 cup of granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1 egg
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Additional granulated sugar
  • About 25 Hershey’s kisses
  1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  2. Use a small cookie scoop to make balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
  3. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

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ny cheesecake

I am no baker, but I do think I am a pretty good cook. I have nothing against baking – after all I do love cookies and cakes – but the precision it takes to bake is not for me. I like to cook the way Bob Ross used to paint. A blank canvas with so many possibilities. No measurements – just a little this and a little that. In the end, it was always a masterpiece.

I say all this to tell you that this NY cheesecake that I BAKED, is easy and GOOD! The recipe was given to me by a sweet friend who is a PHENOMENAL baker. I hope you like it too!

ny cheesecake

  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 – 8 oz packages of cream cheese
  • 1 1/2 cups sugar
  • 3/4 milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/3 cup all purpose flour
  • Note: I made my cheesecake completely gluten free by using gluten free graham crackers & flour
  1. Preheat oven to 350 degrees and grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter and press into the bottom of your pan.
  3. In a large bowl, mix cream cheese with sugar until smooth.
  4. Blend in milk and then add eggs one at a time.
  5. Mix in sour cream, vanilla and flour until smooth.
  6. Pour filling into prepared crust.
  7. Bake in preheated oven for 1 hour. Turn the oven off and leave the cake in the oven for 5 to 6 hours to prevent cracking.*
  8. Chill in the refrigerator until serving. *I left the cheesecake in the oven for 1 hour after baking and then chilled. It had a crack in the middle which I place strawberries and blueberries over.

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