Cookies

Very Versatile Perfect Cookies

The original recipe comes from picky-palate.com, her recipe for How to make Perfect M and M Cookies. I have made this recipe quite a few times in the past few months, I just switch up the flavor instant pudding I use and the types of chips, nuts, etc. to change up the taste. Pictured here, I made one cookie with coconut pudding, white chocolate chips, coconut, and macadamia nuts. The other uses chocolate pudding, dark chocolate cocoa, dark chocolate chips, and cinnamon chips. Infinite combinations, I can’t wait to try more!

Very Versatile Perfect Cookies

Coconut Macadamia Nut White Chocolate Chip:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla
1½ cups flour
3 Tbl coconut instant pudding
1/2 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
1/2 cup coconut
1/2 cup chopped macadamia nuts

Preheat oven to 350°. Line baking sheet with silpat or parchment paper. Cream butter, sugar, and brown sugar until well combined. Add egg and vanilla, mix to combine. Add flour, pudding mix, baking soda and salt, stir to combine. Stir in chips, coconut, and nuts. With medium cookie scoop, place dough 1″ apart from each other on prepared baking sheet. Press each scoop of dough down slightly. Bake 10-12 minutes, do not over bake. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

Dark Chocolate Cinnamon Chip Cookies:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla
1¼ cups + 2 Tbl flour
2 Tbl unsweetened dark cocoa
3 Tbl chocolate instant pudding
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cinnamon chips
1/2 cup dark chocolate chips

Preheat oven to 350°. Line baking sheet with silpat or parchment paper. Cream butter, sugar, and brown sugar until well combined. Add egg and vanilla, mix to combine. Add flour, cocoa, pudding mix, baking soda and salt, stir to combine. Stir in cinnamon chips and chocolate chips. With medium cookie scoop, place dough 1″ apart from each other on prepared baking sheet. Press each scoop of dough down slightly. Bake 10-12 minutes, do not over bake. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

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

Candy, Snacks

Pecan & Coconut Cream Popcorn

I am thinking about treats for the Superbowl, what to munch? How about Pecan & Coconut Cream Popcorn, why not! Once you start munching, you may not be able to stop!

Pecan & Coconut Cream Popcorn

Pecan & Coconut Cream Popcorn 1Pecan & Coconut Cream Popcorn 2Pecan & Coconut Cream Popcorn 3

Pecan & Coconut Cream Popcorn 4Pecan & Coconut Cream Popcorn 5Pecan & Coconut Cream Popcorn 6

1½ cups pecans
1 cup flaked coconut
10 heaping cups popped popcorn
1 (11 oz) bag white chocolate chips (I used Ghirardelli)
1/2 pkg (3.4 oz) coconut cream instant pudding mix, (1/3 cup, save other half for next batch)
3 tsp shortening

Line baking sheet with Silpat, parchment, or wax paper. Toast pecans and coconut in fry pan over medium low heat about 3-5 minutes, watch and stir. In large bowl, mix popped popcorn, pecans, and coconut. In double boiler over LOW heat, slowly melt chips. Do not try to rush, white chocolate or white chips have a very low burning point, so slowly let it warm stirring constantly (melting white chocolate). Remove from heat just as chips are softening, stir in coconut pudding mix, it will be thick. Put mixture back on the heat and slowly stir in the shortening, one tsp at a time to loosen up or thin the mixture. Pour the mixture over the popcorn mixture in four batches, stirring gently after each addition. Between additions, set coconut cream mixture on the low heat. Make sure to stir all the way to the bottom of the big bowl to bring all the coconut and pecans up and mix them in. Gently stir until all is coated. Pour out onto prepared baking sheet. Refrigerate for about 15 minutes until coconut cream mixture sets up. Break apart into pieces and store in airtight container.

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Dessert

Quick & Easy Mousse

I first tasted this mousse when my friend Colleen made it for book club, chocolate mousse, so creamy and delicious. I decided to try it with different flavors for my daughter’s wedding reception in her colors. The original recipe I believe comes from Eagle Brand. Choose a pudding flavor and whip some up!

Quick & Easy Mousse

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 (4-serving size) package chocolate instant pudding mix (or flavor of your choice)
1 cup whipping cream, whipped or 1 (8 oz) container frozen whipped topping, thawed

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream (or whipped topping). Spoon into serving dishes; chill. Garnish as desired. Store leftovers covered in refrigerator.

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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.