Oct 30, 2012

M&M Cookies

Because of the hurricane we got Monday, Tuesday, and Wednesday off, and I thank you for that, Sandy. For the past few days I’ve been lying in my cozy bed listening to 80s music, it's great to listen to and it cheers me up in the weather like this.
After a day of lying in bed doing nothing, on the second day I decided that it’s time for me to be productive and do something; so I got to the kitchen and made some delicious cookies.

These might have become one of my favorite cookies. So chewy, so buttery, and super yummy… yeah you know what I know I suck at describing food so I’m just gonna stop.
Just go to your kitchen and make them, you won’t be sorry.

I got this recipe from allrecipes, and replace the chocolate chips with M&Ms
M&M Cookies
Recipe mainly adapted from allrecipes
2 C all-purpose flour
½ tsp baking soda
½ tsp salt
¾ C unsalted butter, softened
¾ C brown sugar
¼ C granulated sugar
1 egg + 1 egg yolk, lightly beaten
1 Tbsp vanilla extract
2 C chocolate chips (I replaced with M&Ms)
1. In a bowl, sift together flour, baking soda, and salt; set aside
2. In another bowl, beat softened butter until creamy add in both sugar and beat until light and fluffy.

Beat in eggs and vanilla, a little at a time until everything is well incorporated.

3. Add in ½ C of the flour mixture, mix until flour almost disappears, add in another ½ C, mix.

Repeat until all flour is gone, and then mix in M&Ms. Chill cookie dough overnight; I chilled mine for 36 hours

4. Preheat oven to 350F 10 minutes before baking the cookies.
5. Scoop and shape some cookie dough into 1 ½ - 2 inch balls. Place them on baking sheet about 3 inches apart.

try to accidentally get cookie dough on your finger so you can eat it. Try not to eat too much like I did... Or do, you'll just end up with less baked cookies.

Bake for 10-12 minutes; I baked mine for 11 minutes

6. Let cool for 5 minutes on the baking pan before removing them to the cooling rack to let cool completely.

so colorful! I love colors, they make me happy.


Oct 27, 2012

Pumpkin Chocolate Chip Muffins

Last night I dressed up as Dora the explorer for a pre-Halloween party, and since the costume was so easy to put together and no makeup was required, I got ready in 3 minutes. I still had a lot of time to kill before meeting up with friends so I decided to make some hangover food for the next morning.

Since I had some pumpkin puree left over from the day before, I decided to make some pumpkin muffins. I’ve made them before and I mentioned last time they are my favorite muffins of all time and probably the only muffins I crave for.

Pumpkin Chocolate Chip Muffins
1 C all-purpose flour
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
½ tsp salt
¼ C (½ stick) unsalted butter, softened
½ C granulated sugar
1 egg, slightly beaten
1 ½ tsp vanilla extract
1 C pumpkin puree
¼ C Greek yogurt
¼ C milk, (please please please use whole milk, you won’t be sorry)
½ C chocolate chips
1 Tbsp granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
1. Preheat oven to 350F
2. In a bowl, sift together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt; Set aside.
3. In another bowl, Beat together softened butter and sugar until light and fluffy.

Beat in egg and vanilla extract, a little at a time until mixture is well incorporated
4. Mix in pumpkin puree and yogurt.

it won't look pretty, but just wait, be patient, have faith...
5. Take 2 tablespoon of the flour mixture and toss it with chocolate chips; set aside.

Add ¼ flour mixture to the batter, mix

and then ¼ milk, mix

repeat until all flour and milk is mixed in. Fold in chocolate chips

6. Fill muffin tin ¾ full, they don’t rise much.

To make the topping: mix together sugar, cinnamon, and nutmeg. Sprinkle the mixture on top of muffins

7. Bake for 22-25 minutes. Let muffins cool in the pan for 10 minutes, and then move to cooling rack and let cool completely.


Oct 26, 2012

Pumpkin Chocolate Chip Cookies

Sometimes I can be the most indecisive person in the world. After two hours of “stumble upon” and calling up friends, I finally decided to make some chocolate chip pumpkin cookies at 11pm.

When the weather started to get cold last week, I went to the market and bought a bag of 10-pound all-purpose flour and a 29-oz can of pumpkin puree. It’s the baking season. I love fall, I love autumn, I love saying the word autumn, too. It makes me feel smart.

Pumpkin Chocolate Chip Cookies
recipes slightly adapted from Allrecipes
½ C unsalted butter, softened
¼ C granulated sugar
¾ C packed brown sugar
1 egg, at room temperature, slightly beaten
1 tsp vanilla extract
1 C pumpkin puree
2 ½ C all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground clove
½ tsp salt
1 C chocolate chips
1. Preheat oven to 365F. In a bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, clove, and salt; set aside.

2. In another bowl, cream together softened butter and both sugars until light and fluffy.

Add in egg and vanilla, a little at a time so mixture doesn’t curdle.

Mix in pumpkin puree ¼ C at a time; mix well

3. Add about ½ C of the flour mixture to the pumpkin-butter mixture, mix until dough almost comes together, repeat

and then add in the chocolate chips along with the last ½ C of flour mixture

4. Drop spoonfuls of cookie dough on the baking sheet, spacing ½ inch apart. They don’t really spread because there isn’t much fat in the batter compare to the amount of dough yield.
5. Bake cookies for 10-12 minutes or until the edges start turning light brown. Let cool on the cookie sheet for about 2 minutes and then remove to cooling rack and let cool completely.

The original recipe calls for 1 ½ C granulated sugar. I almost very say this about any type of dessert, but I think they were a bit too sweet the last time I made them. I followed the recipe and also dipped them in sugar glaze, and obviously that added a lot of sweetness to the cookies too.
If you like sugar glaze, go ahead and make it, but I would recommend cutting down the amount of sugar in the cookies to ¼ C granulated sugar and ¾ C brown sugar.
OR, if you’re a chocolate person like me and put chocolate in everything, follow my recipe above. The pumpkin cookie base isn’t too sweet itself, but you can definitely taste the pumpkin, which is what we were going for. I used to like my dessert super sweet, and I still do with certain type of dessert; however, I think a lot of time the large amount of sugar overpowers the original taste or other flavors in the dessert.
These cookies are cakey and I’d definitely recommend it if you’re a cakey cookie person. Although the taste is great, they’re not my favorite type of cookies; I prefer fudgy, dense, buttery cookies. Those cookies are super moist (as long as you don’t over bake them) due to the one cup of pumpkin puree; and I think that’s why those cookies don’t need much butter. Most cookie recipe calls for 1 cup or 2 sticks of butter, if you’re wondering…


Oct 13, 2012

Pineapple Glazed Cupcakes

I made these cupcakes about an hour ago and I can’t tell you how excited I am. I’m so happy with the result I have to blog about them now!
I came home tired today and wanted to make myself a cup hot chocolate.
When I opened the fridge to get some milk, I saw the can of pineapple just chillin’ in there and then decided to make some pineapple cupcakes; even forgot about the hot chocolate.

Pineapple Glazed Cupcakes
1 C all-purpose flour
1 tsp baking powder
pinch of salt
¼ C unsalted butter, softened
½ C packed brown sugar
1 egg, whisked
½ tsp vanilla extract
½ C milk
1 can pineapple slices in juice, drained (reserve juice for the pineapple glaze)
1. Preheat oven to 350F. In a bowl, sift together flour, baking powder, and salt; set aside
2. In another bowl, cream together softened butter and brown sugar until light and fluffy.

Add in egg and vanilla, a little at a time so mixture doesn’t curdle.

(I accidentally curdled mine a little because I was impatient)
3. Add half of the flour mixture to the butter mixture, mix until almost combined, mix in milk, and then add in the rest of the flour mixture

4. Break the drained pineapple slices into small pieces and then fold into the cupcake batter

5. Fill each cupcake liner half or three-quarters full if you're feeling dangerous

Bake them at 350F for 20-25 minutes, or until the top of the cupcakes are firm.

I baked mine for 20 minutes

6. With a fork, pierce the cupcakes all over

and then spoon the pineapple glaze over cupcakes and let them soak in all the goodness

To make the pineapple glaze, simply cook the pineapple juice in a saucepan over low heat until it reduces to half of its original amount. It took me about 15-20 minutes to cook mine.

The pineapple glaze makes the cupcakes soooo moist and yummy!
Enjoy those cupcakes while they’re warm, I promise you won’t regret it. They are the perfect treat for the cold weather.

I love how they’re not too sweet and slightly tangy
I love how the fluffy cupcakes soak up all the sweet pineapple glaze
And I love love love how our kitchen smells like pineapple heaven

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