Archive | May, 2016

My Little Helper (AKA The World’s Most Adorable Sous Chef)

24 May

My love of baking is something I really hope I can pass on to my son – I know he likes eating my baked goods already, but I want him to appreciate the time and effort that goes into them, too! I have been letting him “help” me in the kitchen for a while now, with extremely adorable results:

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He actually did pretty well standing on a regular dining room chair, but when I saw a picture of a “toddler helper” stool on pinterest, I knew it would make a great project for my dad (who is always looking for something to do to keep himself out of trouble!). It turned out great, and was super easy/cheap for him to put together. Check out how you can make your own here

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My mother in law made us matching Mickey and Minnie aprons – aren’t they amazing? Perfect for me and my little sous chef!

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He REALLY enjoyed helping me make sugar cookies, and enjoyed the frosting we made for them even more!

I really hope that giving him the chance to help in the kitchen (and yes, make messes, too!) will keep him coming back for more, and keep him interested in helping and learning, too!

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Chewy Oatmeal M&M Cookies For The Win

19 May

I came across these beauties on Pinterest – and I knew immediately that I NEEDED them in my life – as I love oats, and I much prefer a chewy/gooey cookie to the crispy variety. Oh, and M&M’s rule – so there’s that too. So it was for sure a win on paper, and I wasted no time in figuring out if it was going to be a win in my mouth, too:

Chewy Oatmeal M&M Cookies (Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:
½ cup (1 stick) unsalted butter, softened to room temperature
¾ cup brown sugar
¼ cup white sugar
1 large egg
2 tsp vanilla
1 2/3 cups old fashioned oats
1 cup flour
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
1 cup mini M & M’s (regular size may be substituted)

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Ingredients? Check! Oh, and I am making a double batch, because, well – why not?

Directions:

Cream Together the softened bugger and both sugars until smooth using a hand or stand mixer. Add egg and vanilla and mix on high until combined, about 2 minutes, scraping down the sides/bottom of bowl as needed

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In a separate bowl, mix together the oats, flour, cinnamon, baking soda and salt. Add this to the wet ingredients and mix on low until combined. Fold in the M&M’s (the dough will be very thick at this point). Chill the dough for at least 30 minutes in the refrigerator

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Ok – the dough is pretty and all – but let’s get down to business

Preheat oven to 325 degrees, and line two baking sheets with parchment paper

Roll out balls of dough (about 1 Tablespoon per cookie) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides (the centers will still look soft). Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack

Cover and store the cookies at room temperature for up to a week, or in the freezer for up to 3 months

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Aren’t they pretty? And they taste great too – the texture of the oats and mini M&M’s is perfect – and my family loved them too, which means I will definitely be making them again! They were great warm out of the oven, and they defrosted well from the freezer too, which makes it a great recipe to double (or triple!) and freeze some away for a rainy day…or a cookie emergency (you’d be surprised how often those occur, at least in my house anyway!)

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