Crazy delicious MnM Cookies

So, I haven’t posted to this blog in a few light years. After making some life-changing cookies, I decided it was time to jump back in. It may sound strange, but I don’t typically eat my own baked goods. Don’t get me wrong, they are good….I taste to ensure their goodness and move on. I bake for the pure joy of it.  Serious.

So these cookies have changed my life, in that I have eaten three of them since they came out of the oven…and there are more in my future.

Here’s the scoop on how to change your life via a cookie.


1.5 cups of room temp to soft unsalted butter (3 sticks)

2 cups brown sugar

2 eggs

2 tsp vanilla

2 small boxes of vanilla instant pudding (3.4 oz box)

Mix (I use my 6qt Kitchen Aid, she’s a beaute!)

1.5 tsp baking soda

2 tsp salt

4 cups flour

1.5 cups of mini MnM’s, chocolate chips, or whatever floats your boat


  1. Preheat your oven to 350 degrees
  2. In mixer bowl combine butter, brown sugar, eggs, vanilla, and pudding mix
  3. Add eggs, one at a time
  4. Add vanilla
  5. Cream until smooth
  6. Mix in the vanilla pudding, baking soda, and salt
  7. Mix flour one cup at a time to avoid chaos
  8. Hand mix in MnM’s to avoid crushing (mix will be THICK)
  9. Using a cookie scoop or spoon, scoop dough onto parchment lined cookie sheets
  10. Bake 9-10 minutes
  11. Allow to cool for a few minutes before devouring or transferring to a cooling rack





Triple Berry Pie

I have not been posting this year, and I apologize…’s been busy!  However, it doesn’t mean I haven’t been trying out new recipes or tweeking others.

This is a pie I made a month or so ago with some berries I froze las summer, it was amazing, and I can’t wait to make it again with fresh berries!


4 cups frozen berry mix (blackberry, blueberry, raspberry)

1/2 cup white sugar
3 tablespoons cornstarch
1/8 cup tapioca
1 recipe pastry for a 9 inch double crust pie
In a large bowl, stir together the sugar and cornstarch, add the berries….stir until coated.  Line a 9 inch pie plate with pie pastry.  Add tapioca to bottom shell, then add the fruit.  Top the fruit with second pie shell.
Bake at 375 degrees for 35 minutes with foil aound edges or a pie shield to prevent over browning.  Remove the foil or pie shield and bake for an additional 30 minutes.  Cool on wire rack.
Eat warm with ice cream!!  Yum!
Eat up!

Healthier……Starbucks Pumpkin Bread

I love Starbucks, I wish I made more money so I could get a coffee there every day, maybe even three times a day!!!  I digress…….I don’t want to, but I will.  Their lemon and pumpkin loaves are delish!!  I could eat an entire loaf, one day I should try it!  I’ve always wanted to try a recipe with yogurt or applesauce instead of oil, this recipe allows me to do it, and it is amazingly delicious.


1  1/2 c. All Purpose Flour

1/2 tsp. Ground Cinnamon

1/2 tsp. Salt

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/4 tsp. Ground Cloves

1/4 tsp. Ground Nutmeg

1  1/2 c. Sugar

1/2 c. Fat Free VanillaYogurt

3 Egg Whites

1 c. Canned Pumpkin



Preheat oven to 350º. Grease a loaf pan, set aside.

Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.

In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.

Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.

Let cool on a wire rack.  Makes one large loaf or four mini loaves.  This is very dense and moist, delicious!!!

Add a powdered sugar glaze if you wish!


Homemade Microwave Caramels

I love caramel…… hot, cold, wrapped, dipped in chocolate, I don’t care….I love it!!  I love it even more when I can make it in less than six minutes in the microwave!!!  Note: This should only be used in microwaves with 950-1000 watts.


5 Tbl. butter
1/2 c. light corn syrup
1/2 c. sugar
1/2 c. packed light brown sugar
4 oz. sweetened condensed milk (about 1/4 c. + 2 Tbl.)
Put all ingredients in a large, microwave safe, bowl.  Microwave for 6 minutes, stirring
every 2 minutes.  Spray an 8”x8” dish with cooking spray and pour mixture in.
Let cool and cut.  Wrap in wax paper.
Seriously, it IS that easy!!  Do not over cook, as it will make a harder caramel.

Almond Joy Balls

138It’s been a busy season….not a lot of recipes coming from my kitchen, but here are a few I did when I took the day off from work to make Christmas candy.


2 cups almonds, Chopped or pulverized!

3 cups powdered sugar

1/8 tsp salt

1 tsp vanilla

1  14 oz. bag flaked coconut, sweetened

1  14 oz. can sweetened condensed milk

1/2 cup butter

dipping cocolate


In a large bowl, mix nuts (I pulverized mine in the food processor), coconut, powdered sugar and salt.

Add melted butter, milk and vanilla. Mix well. Refrigerate mixture for at least 30 minutes.  Use teaspoon size portion of mixture and roll into balls.

Place balls on a cookie sheet lined with wax or parchment paper. Refrigerate for at least 15 minutes.

Heat dipping chocolate.

Place balls on a cookie sheet lined with wax or parchment paper. Refrigerate for at least 15 minutes.

Place chocolate coated balls on a cookie sheet lined with wax paper or parchment paper. Place finished balls in the refrigerator until well chilled. Store at room temperature for up to a week. For longer storage, coconut balls can be frozen in a freezer bag for up to 3 months.


Enjoy & Merry CHRISTmas!

Cookies and Cream Mini Cheesecakes

I love all sorts of cheesecake……I love Oreo cookies……I love these little cheesecakes.  Super fast, easy and DELISH!


1 pkg your favorite Oreo cookies (regular, double stuff or holiday)  30 whole cookies/the rest crushed

4-8oz. pkgs of cream cheese (room temp)

1 c sugar

1 t vanilla

4 large eggs lightly beaten (room temp)

1 cup sour cream

pinch of salt


Preheat oven to 275. Place cupcake liners in muffin tins then place one whole cookie in each tin.

In large bowl beat cream cheese and sugar on med-hi speed, scraping down sides of bowl.

Add vanilla.

Slowly beat in eggs then sour cream and salt.

Stir in crushed cookies.

Divide batter evenly into each cup nearly to the top. Bake cheesecakes 15 minutes, then rotate them in oven and bake an additional 10-13 minutes.

Transfer to cooling rake when done, then refirdgerate a few hours before serving.

Salted Caramel Shortbread Bars

Who doesn’t like shortbread and caramel?  I will eat caramel on just about anything. These bars a a little piece of caramel heaven.

Crust Ingredients:

1 lb SALTed butter (room temp)

1 c sugar

1   1/2 c powdered sugar

2 T vanilla

4 c flour

Filling Ingredients:

14 oz. caramel candies (or homemade caramel)

1/3 c milk

1/2 t vanilla

1 T coarse sea salt


  • In large owl combine butter and sugars until creamy. Add vanilla and mix. Slowly add flour until combined.
  • Spray 9×13 pan
  • Press about 1/3 of crust mix into pan evenly and bake at 325 for 20 minutes
  • Place remaining dough in refridgerator to chill
  • Place unwrapped caramels in microwave safe bowl and heat for one minute
  • Continue heating in 30 second intervals  until smooth
  • When crust is finished cooking pour caramel over crust
  • Sprinkle coarse sea salt over caramel
  • Sprinkle remaining chilled dough over salted caramel
  • Replace pan to the oven and cook for 25-30 minutes or until golden brown

These bars are delicious, really really delicious!!!  Enjoy!