Peanut Butter Oatmeal M&M Cookies

One of my all time favorite cookies. Make a double batch and wrap some up to give to somebunny. ;o)

Peanut Butter Oatmeal M&M Cookies

Peanut Butter Oatmeal M&M Cookies 2

3/4 cup oats
1 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips
M&Ms

Preheat oven to 350°. Stir together oats, flour, baking soda, baking powder, and salt. In another bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add egg and vanilla, mix thoroughly. Add dry ingredients to creamed mixture, and mix just until combined. Stir in chocolate chips and about 1/2 cup M&Ms (save some for top of cookies). Drop large scoop of batter onto cookie sheet and press a couple M&Ms into each cookie mound. Bake for 9-10 minutes, do not overbake.

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Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Cinnamon Cinnamon Cinnamon! If you love snickerdoodle cookies, you should try Snickerdoodle Cupcakes! Or try Snickerdoodle Muffins, or type “cinnamon” in the search box at the right, plenty of cinnamon goodness for any cinnamon lover!

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes:
3 cups flour
1 Tbl baking powder
1/4 tsp salt
1 Tbl cinnamon
1/4 tsp nutmeg
1 cup butter, softened
1¾ cups sugar
1 cup sour cream
4 eggs
1 Tbl vanilla
1¼ cups buttermilk

Preheat oven to 350°. Line cupcake pan with cupcake papers. In medium bowl, stir together flour, baking powder, salt, and cinnamon. In large bowl, cream butter and sugar with electric mixer. Beat in sour cream.  Mix in eggs, one at a time, and add vanilla. Mix in flour mixture alternately with buttermilk. Scoop batter into prepared cupcake cups, filling 2/3 full. Bake 18-20 minutes. Cool completely. Frost with Cinnamon Cream Cheese frosting. Makes 30-32 cupcakes.

Cinnamon Cream Cheese Frosting:
1/2 cup butter, softened
8 0z cream cheese
1/4 cup shortening
1 tsp vanilla
5 cups powdered sugar
3/4 tsp cinnamon
1/8 tsp nutmeg

With electric mixer, whip butter, cream cheese, and shortening until light and fluffy. Add vanilla. Add powdered sugar one cup at a time, mixing well between each addition. Add cinnamon and nutmeg with last cup of powdered sugar. Frost completely cooled cupcakes. Sprinkle with cinnamon sugar if desired. Snickerdoodle cupcakes inspired by marthastewart.com.

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Marshmallow Caramel Popcorn

Gather the family, pick a movie. This is going to be fun and delicious! Recipe from pincookie.com with M&M’s and sprinkles added.

Marshmallow Caramel Popcorn

12 cups popped popcorn
1/2 cup butter
1/2 cup brown sugar
10 large marshmallows (I added a few more)
M&Ms
Sprinkles/Jimmies

Put popped popcorn in extra large bowl, set aside. In large bowl, microwave butter and brown sugar 2 minutes. Stir in marshmallows, microwave 1½-2 minutes until marshmallows are melted and smooth. Pour marshmallow mixture over popcorn and stir until popcorn is evenly covered. Gently stir in M&Ms and sprinkles/jimmies, just until evenly distributed, not too much or M&Ms will start to melt.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Lemon Cream Cheese Brunch Cake

Cake for breakfast…NO! We are having brunch…ANYTHING GOES! Something about calling a mid morning meal brunch seems to open up a whole new world of options, everything is acceptable fare. Love it, now please pass the brunch cake!

Lemon Cream Cheese Brunch Cake

Cream Cheese Layer:
8 oz cream cheese, room temp
¼ cup sugar
½ tsp vanilla

Lemon Cake Batter:
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
4 Tbl butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/4 cup lemon juice
fine zest of 1 lemon
1 cup sour cream

Lemon Glaze:
2 Tbl butter, melted
1/2 cup powdered sugar
1 Tbl lemon juice

Preheat oven to 350°. Spray and dust with flour a 7”x11” or 9”x9” baking pan, set aside. With electric mixer, whip together cream cheese, sugar, and vanilla to make the cream cheese layer, set aside. In medium bowl, stir together flour, baking soda, baking powder, and salt. In large bowl, cream butter and sugar with electric mixer. Add eggs one at a time, mixing thoroughly. Add vanilla, lemon juice, and lemon zest. To this creamed mixture add flour mixture alternately with sour cream, mix well. Spoon half of cake batter into prepared pan and spread evenly. Spoon cream cheese mixture on top of batter, gently spread. Spoon remaining cake batter over cream cheese layer, spread evenly. Bake for 38-40 minutes or until set in center and pick inserted in center comes out clean. Cool. Mix together lemon glaze and drizzle over top of cake.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

White Chocolate Easter Chex Mix

HAPPY EASTER!  After Easter Dinner, send your guests home with this delicious goodie bag.

                       

4 cups Rice Chex
4 cups Corn Chex
2 cups stick pretzels broken in half or thirds
1 (5 oz) can chow mein noodles
1 lb white chocolate
1 (12 oz) bag plain milk chocolate M&M’S

Stir together Rice Chex, Corn Chex, pretzels, and chow mein noodles.  Melt white chocolate slowly in microwave and pour over dry ingredients. Stir gently to coat.  Stir in M&M’s.  Pour out on Silpat or wax paper to dry.  Put in cello bags.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Sugar Cookie Sandwiches

I saw this idea on Pinterest and had to try it.  I used my favorite sugar cookie recipe and added food color.  Frosting in between can be cream cheese frosting or buttercream (a flavored buttercream would be good).  Cute!

                       

Sugar Cookie Dough:
2 cups flour
1½ tsp baking powder
1/4 tsp salt
6 Tbl butter, softened
1/3 cup shortening
3/4 cup sugar
1 egg
1 Tbl milk
2 tsp vanilla

Preheat oven to 375°.  Stir together flour, baking powder, and salt, set aside.  Cream butter, shortening, and sugar with electric mixer.  Mix in egg, milk, and vanilla.  Add dry ingredients and mix thoroughly.  Divide dough into thirds.  Add a different food coloring to each, mix in thoroughly.  With cookie scoop (I used my very smallest), drop dough onto Silpat or sprayed cookie sheet.  Dipping bottom of cup in sugar, flatten each cookie dough ball a little.  Bake for 6 minutes.  Cool on cookie sheet for a few minutes then transfer to cooling rack.  Cool completely.  Put two cookies together with Cream Cheese Frosting (below) or Buttercream Frosting.

Cream Cheese Frosting:
5 Tbl butter, softened
8 oz cold cream cheese
2 tsp vanilla
2 cups powdered sugar, sifted after measured

With an electric mixer, beat butter, cream cheese, and vanilla until combined. Gradually add powdered sugar until desired sweetness and consistency.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

White Chocolate Sheet Cake

I love my mom’s Chocolate Sheet Cake and thought I would take that recipe and make a white chocolate version.  This is it!

                      

White Chocolate Sheet Cake:
2¼ cups flour
2 cups sugar
1/4 tsp salt
3/4 cup oil
4 oz white chocolate, chopped
1 cup boiling water
1/2 cup buttermilk
1¼ tsp baking soda
2 tsp vanilla
2 eggs, beaten

Preheat oven to 350°.  In large bowl, stir together flour, sugar, and salt.  Pour oil over dry ingredients and put in chopped white chocolate, not mixing yet.  Pour boiling water over white chocolate and all other ingredients and gently stir until white chocolate is melted and all ingredients incorporated.  In liquid measuring cup measure buttermilk and sprinkle baking soda over top, let sit for about 1 minute and then stir into batter.  Stir in vanilla.  Beat in eggs.  Pour batter into sprayed sheet pan (mine is about 11½x16½).  Bake for 25-30 minutes.  Cool completely before frosting.

White Chocolate Buttercream Frosting:
1/2 cup butter, softened
2 oz white chocolate, melted and cooled
1 tsp vanilla
4 cups powdered sugar
4-6 Tbl milk

With electric mixer, cream butter and white chocolate.  Add vanilla and 1 cup powdered sugar, mix.  Add remaining powdered sugar and milk to make desired frosting consistency.  Add food coloring (optional) and decorate with sprinkles and white chocolate shavings or leave frosting white and sprinkle with chopped walnuts or pecans and drizzle with caramel sauce.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.