Mini M&M Pudding Cookies

TGIF. I don't know about you guys, but I am so happy that the weekend is finally here. As I mentioned earlier in the year, it has been a busy few months for me. After starting a new job just three weeks ago, I am finally starting to get into the swing of things. However, I have to wake up really early to catch the train into Boston every morning, leaving me really tired by the end of the end. I find myself going to bed earlier and earlier each night. Hopefully once I move into the city I will be able to get into a better routine. With my busy schedule, it has been hard to find time to bake as often as I would like. I can't go too long without baking though. Whenever it has been a few days I start to get the itch and inevitably find myself in the kitchen again. 

These cookies were the result of one of my recent baking afternoons. You all know how I feel about pudding cookies, so I could't wait to try out these Mini M&M Pudding Cookies. Like always, the pudding mix resulted in incredibly soft and delicious cookies. I love that these cookies are miniature in size, meaning that you can have more than one at a time without feeling guilty. Or at least that is how I choose to think about it. And with a yield of about four dozen cookies, you are certainly going to have a lot of cookies to eat. 

Mini M&M Pudding Cookies
recipe from Tracey's Culinary Adventures (originally adapted from allrecipes.com)

2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding mix
2 large eggs, at room temperature
1 tsp vanilla
1 1/2 cups mini M&M's

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda and salt. Set aside.
In a stand mixer, beat together the butter and sugars until light and creamy. Add the vanilla pudding mix. Continue mixing until fully combined. Add the eggs, one at a time, mixing until fully incorporated after each addition. Add the vanilla.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined.
Stop the mixer and add the M&M;s to the bowl. Mix with a spatula until combined.
Using a small scoop, scoop the cookie dough onto prepared baking sheets. Bake for about 10 minutes or until golden brown around the edges. Allow cookies to cool on the baking sheets for a few minutes. Then transfer to a cooling rack to cool completely.
Enjoy :)

Glazed Chocolate Cake

Happy Valentine's Day! Do you have any fun plans for tonight? Unfortunately my boyfriend and I  have to push back our Valentine's Day plans a few days because of busy work schedules. But that didn't mean I had to push back my plans to make a decadent chocolate cake for the day. I know there are a lot of people out there who don't like the idea of Valentine's Day. But how can you argue against a holiday that gives you the opportunity to eat chocolate? Not that I have a problem doing that any other day.

I actually first made this cake for my boyfriend's birthday, which we celebrated just a few days before Valentine's Day. He asked for a chocolate cake and this recipe is what I came up with. The cake is moist and full of chocolate flavor. It is then topped with a rich and decadent chocolate glaze. While it is not necessary a show stopping layer cake, sometimes a simple chocolate cake does the trick and is exactly what you have in mind.

Glazed Chocolate Cake
from Gourmet, December 2010 (via Tracey's Culinary Adventures)

Cake:
1 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup whole milk, at room temperature

Glaze:
3.5 oz bittersweet chocolate (60% or less cacao), finely chopped
1/4 cup heavy cream
2 tsp light corn syrup

Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick cooking spray and line with a parchment round. Also spray the parchment round with cooking spray. Set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
Using a stand mixer, beat together the butter and brown sugar until light and creamy or for about 3-4 minutes. Add the eggs one at a time and beat until fully incorporated after each addition. Mix in the vanilla and continue to mix until combined. With the mixer on low speed, alternatively add the dry ingredients in 3 additions and the milk in 2 additions.  Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for about 35-40 minutes or until an inserted toothpick comes out clean. Transfer the pan to a cooling rack and allow the cake to cool for 5 minutes or so. Then turn the cake out onto the rack and allow it to cool completely.

While the cake is cooling, add the chopped chocolate to a small heatproof bowl. Pour the cream into a small small saucepan and bring to a simmer over medium heat. Slowly pour the cream into the bowl of chocolate. Let sit for about 1 minute before whisking. The gently whisk the mixture until the chocolate is melted and smooth. Add the corn syrup and whisk until combined. Allow the glaze to cool completely, occasionally stirring the mixture as it does.

Pour the glaze onto the center of the cooled cake. Use an offset spatula to spread the glaze evenly on top of the. Add sprinkles or fresh fruit for garnish.

Enjoy :)

Tortellini with Pumpkin Alfredo

I have said it before, but I will say it again. I hate the snow. Especially when it falls two feet at a time like it is expected to do this weekend. Earlier this morning I went out to fill up my car with gas in preparation of the storm. There was only an inch of snow on the ground when I got home, but my car could not make it back up the driveway. You see, my house is on a hill and my driveway becomes a steep sheet of ice whenever there is bad weather. So what did I do? Well after about 20 failed attempts to get up the driveway, I called my dad in panic and told him that I was stuck. Like he always seems to do, my dad saved the day and instructed me to put sand down on the driveway. After a few more failed attempts, I finally made it up. So yeah, this storm is not off to a good start. I don't think I will be leaving my house again until Monday morning.  

There is one good part about winter storms- getting to stay inside and spend the entire day in the kitchen. I can't wait to try out some new recipes, as well as some old favorites, this weekend. 

One of my favorites is this Tortellini with Pumpkin Alfredo. After making Pumpkin Cream Cheese Muffins a few weeks ago, I had half a can of pumpkin sitting in my refrigerator. I hate letting good food go to waste. So I searched through my archives and found another pumpkin recipe to make. In the end, I settled on this Tortellini with Pumpkin Alfredo. The Pumpkin Alfredo sauce was creamy and flavorful. And the best part? It came together in only 10 minutes. Boil two packages of tortellini and toss with the sauce for a simple and delicious lunch or dinner. This comforting meal is perfect for a cold and snowy night inside the house. 

Tortellini with Pumpkin Alfredo
from Food Network Magazine, October 2012

2 (9 oz) packages of cheese tortellini
1 tbsp unsalted butter
1 small shallot, finely chopped
1/2 cup pumpkin puree
pinch of freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup parmesan cheese, plus additional cheese to top the tortellini
fresh parsley, chopped for garnish

Cook the tortellini according to package directions. Reserve about 1/2 cup of the cooking water before draining the tortellini.
Add the butter to a large skill set above medium heat. Allow the butter to melt before adding the shallot. Cook the shallot until softened, stirring frequently, for about 2-3 minutes. Add the pumpkin puree and freshly ground nutmeg. Allow the mixture to cook for about 1 minute. Add the heavy cream and stir until combined. Bring the mixture to a boil. Reduce the heat to low and simmer for about 5 minutes. The sauce should be thick and creamy. Add the cheese and stir until melted and combined. Season with salt and pepper.
Add the cooked tortellini to the sauce and toss to coat. If the sauce is too thick, add some of the reserved cooking water to think it out.
Top tortellini with parmesan cheese and fresh parsley for garnish.
Enjoy :)

Ritz Cracker Crusted Chicken Fingers

I love the week leading up to the Super Bowl because blogs are filled with recipes for appetizers and other party foods. Everywhere I look there are soft pretzel bites, chips with cheesy dips and desserts shaped like footballs. This is a great sight for someone like me, who is a big time snacker. I don't need there to be a main course served at my Super Bowl party. I am all about snacking on different appetizers and desserts throughout the night. And ever since the Patriots were eliminated from the playoffs two weeks ago, I find that I am more excited about the food than I am about the game itself. 

In order to get ready for the Super Bowl, I decided to make chicken fingers, aka my boyfriend's favorite meal in the entire world. I think that he could live on chicken fingers if I let him. For this recipe, I made Ritz Cracker Crusted Chicken Fingers. Only three ingredients and 25 minutes in the oven! Super easy and delicious. From what I have learned, there are two secrets that result in crispy chicken fingers from the oven. First, make sure to line your baking sheet with an oven-safe rack. If you do not have an cooking rack, you can always just bake the chicken on a cookie sheet. But the chicken fingers will be a lot crispier if you use the rack. Second, make sure to use a non-stick cooking spray before placing the chicken onto the rack.  Using these two secrets, you can serve crispy chicken fingers just like you get at your favorite restaurant. 

Ritz Cracker Crusted Chicken Fingers

from My Life as a Mrs.

1 pound chicken tenderloins

1 sleeve ritz crackers, crushed

1/2 bottle ranch dressing

salt and pepper to season

Preheat oven to 350 degrees. Take an oven-safe cooking rack and place inside of a cookie sheet. Spray with non-stick cooking spray. Set aside. 

Pour ranch dressing on to a plate. Combine  ritz cracker crumbs in a bowl.

Season chicken tenderloins with salt and pepper. One at a time, place seasoned tenderloins in the plate of ranch dressing and cover completely. Then transfer to the bowl of ritz cracker crumbs. Make sure that each tenderloin is completely covered with in the ritz cracker coating. Place each tenderloin on the prepared baking sheet.

Bake for about 25 minutes. Using a meat thermometer, make sure that the chicken has reached an internal temperature of at least 170 degrees. 

Enjoy :)