M&M’s Cookies

Almost the entire state of North Dakota is experiencing blizzard-like conditions, so I figured it’d be a great day to stay indoors and try out some new recipes! These cookies from Picky Palate are amazing, and the M&M’s can easily be substituted for something of your preference. They also include my favorite cookie ingredient: vanilla pudding mix! It keeps them soft and fluffy.

Mix your sugars and butter (at room temperature!) together until combined. Add your egg and vanilla mixing to combine.

IMG_0245

Then add your flour, pudding mix, baking soda and salt, stirring to combine. Lastly, stir in your chips and m&m’s.

Drop medium-sized scoops on a lined cookie sheet:

IMG_0251

Cook for 10-12 minutes and let cool.

They come out looking like this:

IMG_0269

Fluffy and colorful! Enjoy!

 

Ingredients

  • 1 stick/1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose Gold Medal Flour
  • 3 tablespoons Instant vanilla pudding mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup mini chocolate chips
  • 1-1 1/2 cups Mini M&M’s

 

Directions

  1. Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
  2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m&m’s stirring to combine.
  3. With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

Makes 2 dozen cookies

Advertisements

Macaroni and Spinach Muffins

Macaroni and cheese is one of my favorite foods of all time, but let’s be honest, it’s not exactly the healthiest. When I found this recipe from Emily Bites I knew I had to try it! It’s like mac and cheese but with REAL cheese, perfectly portioned and even sneaks in a vegetable!

The Ingredients:

IMG_0189

Directions:
1.    Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside.
2.    In a small sauce pot, melt the butter over medium heat. Add the flour, mixing it into the butter until thick. Stir in the milk and garlic and raise the temp to bring the mixture to just under a boil. Add the cheese and whisk mixture together until thoroughly combined into a cheese sauce.

IMG_0192
3.    Remove the cheese sauce from heat and then mix in the egg and egg white (binding agents) until combined.
4.    In a large bowl, combine the pasta, spinach, cheese sauce, salt and pepper and mix together.

IMG_0196

5.     Spoon the mixture evenly into the cups of your prepared muffin tin.

IMG_0198

5.    Bake for 10-15 minutes until the tops slightly brown. Let cool 5 minutes before removing from muffin tin.

Enjoy!

IMG_0200

Recipe

Ingredients:
4 c cooked macaroni
1 T butter
1 T flour
1 c skim milk
1 garlic clove, minced
3 oz sharp cheddar cheese, shredded
3 oz Gruyere cheese, shredded
1 egg
1 egg white
1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)
Salt & pepper to taste

Directions:
1.    Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside.
2.    In a small sauce pot, melt the butter over medium heat. Add the flour, mixing it into the butter until thick. Stir in the milk and garlic and raise the temp to bring the mixture to just under a boil. Add the cheese and whisk mixture together until thoroughly combined into a cheese sauce.
3.    Remove the cheese sauce from heat and then mix in the egg and egg white until combined.
4.    In a large bowl, combine the pasta, spinach, cheese sauce, salt and pepper and mix together. Spoon the mixture evenly into the cups of your prepared muffin tin.
5.    Bake for 10-15 minutes until the tops slightly brown. Let cool 5 minutes before removing from muffin tin.

Yields 12 muffins.