Valentine's M&M Cookies

Every person who tries these cookies says they're the best, so I make them for every occasion. They're so easy, but so delicious, and very festive!

Pink M&M Cookies

1 c. unsalted butter, softened

3/4 c. sugar

3/4 c. light brown sugar

2 eggs at room temp.

1 tsp vanilla

3 1/2 c. flour

3/4 tsp salt

1/2 tsp baking powder

1 tsp baking soda
1 c. pink M&Ms

Preheat oven to 350 degrees.
Cream butter and sugars for 2-3 minutes. Scrape down sides.
Add in vanilla, turn mixer on medium, add eggs one at a time.
Add in salt, baking poweder and soda.
Slowly add in flour and most of the M&M's.
Place dough in the refrigerator for 1 hour.
Roll dough into walnut sized balls, place on a greased cookie sheet, press extra M&M's into the dough so they are on top and visable.
Bake for 14 minutes, or until golden and puffy.

Honey Pecan Shortbread

When I was choosing the items to put in the Valentine's packages, I kept coming up with chocolate things... it makes sense, chocolate at Valentine's Day, but I wanted some variety. I thought about doing something with honey, and thought a shortbread with honey would be great. I searched online and found a few recipes, and settled on this one. The shortbread has a slight hint of honey, but when you open the oven door, the scent floods into the kitchen. Since honey is a strong flavor, I think these cookies have the perfect amount, not too overpowering, but strong enough.

Honey Pecan Shortbread

1 Cup Butter
2 ½ Cups All-Purpose Flour
1/3 Cup Honey
¾ Cup Chopped Pecans
1 tsp. Vanilla


Beat butter, honey and vanilla in large bowl with electric mixer until mixture is light and fluffy.
Add flour, 1 cup at a time, beating well after each addition. If dough becomes too stiff to stir, knead in remaining flour by hand.
Work in nuts.
*My method differs here from original recipe*

Roll into a log, then shape into a square.

Refrigerate for 4 hours or so.

Preheat oven to 350 degrees.

Slice into 1/4", place on a cookie sheet lined with parchment.

Prick with a fork.

Bake for 14 minutes.

A Year Ago: Roasted Garlic Pasta with Prosciutto, Spinach and White Beans

Peanut Butter Chip Cookies

I'm not a big fan of Peanut Butter Cookies, just the raw cookie dough... However I know most people do like them (including my husband), so I made them for Valentine's Day, too. I played around with a few recipes, and came up with something of my own. I like a chewy cookie, so that's what these are! I think next time I might use chunky peanut butter, and leave out the chips.

Peanut Butter Chip Cookies

18 oz. jar of creamy peanut butter
1 c. butter, softened

1/2 c. white sugar

1 1/2 c. packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup Peanut Butter chips

Preheat oven to 350.

Cream the peanut butter and butter.

Add the white sugar and brown sugar until well blended.

Beat in the eggs one at a time. Add the vanilla.

Beat in the baking powder and salt.

Add the flour, mix until it just comes together. Add a little more flour if it's too sticky.

Fold in peanut butter chips.

Chill dough for 2 hours.

Scoop taplespoons full out onto a parchment lined cookie sheet.

Bake for 12 minutes.

A Year Ago: Thai Turkey Burgers with Mango Salsa and Sweet Potato Saratoga Chips

Sugar Cookie Conversation Hearts

I think the most infamous thing to come from this blog is my rolled sugar cookie recipe. After trying out so many recipes over the years, and interjecting a few of my favorite flavors and techniques, I've come up with something I love. They hold their shape so well, they're tender but still sturdy, and the flavor is complex but delicious. They're not too sweet, which is good because they're usually covered with sugary royal icing.
I made these conversation heart cookies for Valentine's Day because they're just so cute!
I'm going to put some on sticks and bring them to work Friday

My Famous Sugar Cookies!

1 1/2 cups butter

1 1/2 cups granulated sugar

1/2 cup powdered sugar

4 eggs

1 tsp. vanilla

1/2 tsp. almond extract

1 tbsp. lemon zest

5 cups flour

2 tsp. baking powder

1 tsp. salt

Powdered sugar, for rolling

Preheat oven to 400 degrees.

Cream butter and sugars in a mixer for 5 minutes.

Add in eggs one at a time, mixing thoroughly.

Add in vanilla, almond, and lemon zest.

Beat for 10 seconds.

Add in baking powder and salt, beat again.

Add in flour 1 c. at a time, mix for 15 seconds between each addition.

Do not over mix, this process should take about one minute.

Chill dough for up to a week in the fridge, or roll out and cut right away.

Bake on a parchment lined cookie sheet for about 7 minutes, or until golden brown on the bottom.

A Year Ago: Banana Bread

Baileys Fudge Balls

Baileys on the rocks is one of my favorite drinks when I'm not paying, or at my mom's house! My dad gets her a bottle of Baileys every Christmas, and this year the expanded the tradition and got one for me! She got the mint chocoloate kind for me, which is delicious!
Last Valentine's Day I made Baileys Fudge with a ganache, then rolled in cocoa powder, but it didn't set well, so I decided to use my basic fudge recipe and add the Baileys. It's not overpowering, which I think is good, and it adds a great flavor! These would be great for St. Patrick's Day!

Baileys Fudge Balls

3 1/4 c. sugar

3/4 c. butter

2/3 c. (5 1/3 fl. oz. can) Carnation evaporated milk

14 oz. semi-sweet chocolate chips

2 c. Kraft marshmallow crème
¼ c. baileys irish crème
12 oz. milk chocolate chips, melted

12 oz. dark chocolate chips, melted

Combine sugar, butter and milk in heavy 2 1/2 quart saucepan; bring to a full rolling boil, stirring constantly until a thermometer reaches 234 degrees.

Remove from heat; stir in chocolate pieces until melted.

Add marshmallow creme and Baileys; beat until well blended.

Pour into a glass bowl. Cool at room temperature; use a cookie scoop to portion out balls.

Let them harden, then dip into melted chocolate

For the top of these, I drizzled white chocolate dyed green (or you can use candy bark that is predyed at Michaels or a craft store).

Milk and Dark Chocolate Covered Cherries

I rarely get boxes of chocolates, but when I do, the first one I look for the cherry! When I found this recipe on allrecipes.com, I was so excited. I had no idea how it easy it is to make them. I decided to add them to the Valentine's packages I made this weekend.
I decided to do half milk chocolate, and half dark to please everyone.
The directions say to let them sit for a week for the center to go back to liquid, so I'll try to save one and eat it next Saturday!

Chocolate Covered Cherries

http://www.allrecipies.com/

60 maraschino cherries with stems

3 tablespoons butter, softened

3 tablespoons corn syrup

2 cups sifted confectioners' sugar

1 pound chocolate confectioners' coating
(I used 12 oz. milk and 12 oz. dark chocolate)

Drain cherries and set on paper towels to dry.In a medium bowl, combine butter and corn syrup until smooth.

Stir in confectioners' sugar and knead to form a dough.

Chill to stiffen if necessary.

Wrap each cherry in about 1 teaspoon of dough.

Chill until firm.

Melt confectioners' coating in a heavy saucepan over low heat.

Dip each cherry in by its stem, and place on waxed paper lined sheets.

Chill until completely set.

Store in an airtight container in a cool place.

Best after 1 or 2 weeks.

The 'dough' and the cherries, drying

The cherries, wrapped in dough, before being coated in chocolate

Dinner Challenge Week!

A few days ago, I posted a quick, easy, healthy, and inexpensive dinner option because I know many of my readers like the quick and less intense meals. I love spending hours in the kitchen, but I know not everyone does!

One of my readers, Jennifer, challenged me to do a whole week of quick meals, so I've taken her on! Next week, Monday thru Friday, I will have dinners that are less than 10 ingredients, less than $15, and less than 20 minutes to make!

Now I am a coupon/circular shopper, so my prices might be lower than some because of the specials at Kroger and the coupons, but there are always good substitutes that you might find by where you live.

So, on Monday, check back for my first night!

Eggplant Timbale

Have you ever had the feeling that a recipe was written just for you? When I saw Giada make this Eggplant Timbale, I was literally drooling at the TV! I absolutely love eggplant, but I have trouble incorporating it into dishes that aren't eggplant parm. I have seen similar dishes made with bread rather than eggplant, but I didn't want to have bread and pasta in one meal.
I made a few small changes to this recipe - I used Morningstar farm crumbles rather than beef and pork, and I made my own homemade sauce rather than jarred.
This dish is a bit time consuming for a weeknight, but it's worth it!

Eggplant Timbale

by Giada De Laurentiis

2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups store-bought marinara sauce
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
1 cup chopped fresh basil leaves

Special equipment: 9-inch springform pan

Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill.

Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper.

Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.

To serve, invert the timbale onto a serving plate and remove the springform pan.

Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

A Year Ago: Muffalettas and Mock PF Changs Tofu Lettuce Wraps and Wonton Soup

Ensalata de Endivas Palmitos, y Paltas (Belgian Endive, Hearts of Palm, and Avocado Salad)

I wanted to make a vegetable side to go with the potatoes and sausage, so I looked thru the salad portion of The South American Table. I found this Colombian recipe, and it was very interesting. I'm sure I've had hearts of palm, but I can't remember preparing them before. I love endive, so I decided to go for this salad. It was good, but a little random to me. I did notice that taking a bite of the salad with each ingredient made it taste better, the avocado softened the bite of the endive. The hearts of palm did taste a little like the tin can, I'd be very interested to try them fresh. I don't know that I'd make this salad again, but it was interesting nonetheless!

Ensalata de Endivias, Palmitos, y Paltas

Belgian Endive, Hearts of Palm, and Avocado Salad

from The South American Table

1 14 oz. can of hearts of palm

1 c. pitted black olives

4 Belgian endive

2 tbsp. parsley (omitted)

2 Haas avocados

Vinagrete Clasico:

1/4 c. EVOO

2 tbsp. lemon juice

1 tbsp. dijon mustard

1/2 tsp. salt

1/2 tsp. black pepper

1 tsp. sugar

Whisk all ingredients together in a small bowl, set aside.

Drain the hearts of palm, rise thoroughly. Cut into 1/4" slices.

Drain and rinse the olives.

Core the endive and cut into 1/2" slices.

Peel and pit the avocados, then cut into 1/2" cubes.

Place all ingredeints in a mixing bowl, toss with the dressing.

Serve immediately.

New Feature on A Year in the Kitchen

Now that my blog is 1 year old, I have decided at the end of each post to include a link to what I made on that day last year.
The reason I'm going to do this is because my readership was so tiny in the beginning (just my wonderful family and friends), so I think that many of my reader's haven't seen some of my favorite recipes because they were in the beginning of my blog.
So here are a few since my blogiversary, and look for the link at the bottom of my daily posts with last year's recipes!


January 27: Chicken and Andouille Gumbo
January 31: Black Bean and Sweet Potato Quesadillas with Fire Roasted Red Pepper Soup
February 2: King Cake (try this out for Mardi Gras! It's delicious)
February 3: Roast Turkey Breast with Cran-Walnut Stuffing and Pancetta Roasted Brussels Sprouts
February 3: Superbowl Sunday - Low-Fat Spinach and Artichoke Dip, Baked Buffalo Chicken Tenders