. . . Cookie Time Tuesday-Cupid Cookies . . .

Let me just say that I love Valentine's Day! Seeing all the stores filling up with cute merchandise for the special day made me want to bake something with that day in mind.  I grabbed some sprinkles in the dollar bin at Target and used Hershey's heart shaped chocolates and came up with what we have been calling Cupid Cookies.  I used my favorite Chocolate Chip Cookie recipe and then added in some mini chocolate chips and lots of pink, red and white sprinkles then baked them and added a chocolate heart in the center.  So cute and also so good!  I also made a batch of these with just the chocolate chips and the sprinkles and they are fantastic too so you could skip the chocolate heart center if you wanted to.

I plan on making these for the teacher's and my son's classmates since they turned out so tasty and so cute.  I hope you can share these Cupid Cookies with someone special!

 You will need:

2 1/4 Cup Flour

1 tsp Baking Soda

1 Cup Margarine (I Use Blue Bonnet for best results)

1/4 Cup Sugar

3/4 Brown Sugar

1 Small Package Vanilla Instant Pudding (the key to this recipe)

1 tsp Vanilla

2 Eggs

1 Cup of Mini Chocolate Chips

Sprinkles--as many as you'd like

1 Bag of Hershey's Chocolate Hearts or any brand of chocolate hearts

Preheat over to 350 degrees

Mix flour and baking soda in a small bowl and set aside.

Combine softened margarine, sugars, pudding mix and vanilla.  Mix well with electric mixer.  Add eggs one at a time.  Slowly mix in the flour mixture.  Add chocolate chips and sprinkles and combine.

Roll about 1 tablespoonful of dough and bake on a Silpat mat or Parchment Paper lined baking sheet.  Bake for 7 to 10 minutes.  As soon as the cookies come out of the oven place a chocolate heart in the center pushing down firmly so they stay in place.  Move to a cooling rack until cooled.

 

 • Gather ingredients

• I used Hershey's Chocolate Hearts but there are other brands you can use or even use a Hershey Kiss for the center

• Combine margarine, sugars, pudding mix and vanilla until combined then add eggs one at a time until mixed in

• Add flour mixture and combine well

  • Add desired amount of chocolate chips and sprinkles and mix well

• I decided that after mixing up my sprinkles and chocolate chips that I wanted more sprinkles so I just continued to add them until I achieved the right "look".

• Roll dough into balls and place on a baking sheet and bake 7 to 10 minutes

• As soon as the cookies are removed from the oven you will place a chocolate heart in the center pressing firmly to hold the heart in place.

  • Once the hearts are added to the center of each cookie remove the cookies to a cooling rack to let cool completely.  The chocolate hearts will melt quickly because of being in the warm cookie so I moved mine to the fridge for a bit to harden up the chocolate hearts then put them in a container and they are fine at room temp once the chocolate hardens.

Too Cute!

The Perfect Gift!

Yummy!

. . . Baked French Toast . . .

Over the holidays I had several occasions to make a special breakfast and this recipe from The Pioneer Woman was one of our favorites.  Everyone that had it just raved over it which is always nice.  The great thing about this recipe was how well it reheated even a day or two later.  I served it with some fresh fruit and it was the perfect breakfast for guests.  Easy and delicious!

Print Recipe HERE

You will need:

French Toast:

 Butter, For Greasing

1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract
  • • •

Topping:
1/2 cup Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
Freshly Grated Nutmeg, Optional
1 stick Cold Butter, Cut Into Pieces
  • • •

Warm Syrup, For Serving
Butter, For Serving

 • Gather ingredients

• Cut your loaf of bread into bite sized chunks

• Use butter to coat a 9x13 baking dish and place bread in the baking dish

• Mix up the eggs, milk, cream, granulated sugar, brown sugar and vanilla.

**I used 1 Cup of Egg Nog and 1 Cup of Half and Half instead of the 2 cups of milk--yummy!

• Pour the liquid mixture evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably)

• For the topping mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. (Mine didn't crumble the way it was supposed to so my picture above isn't the best example but it still tasted amazing).  Store in a plastic bag in the fridge. 

 • When you are ready to bake the casserole you will uncover it and crumble the topping over the entire casserole and bake at 350 degrees for about 45 minutes for a softer toast or about an hour for a crispier toast

• Remove from oven and cut into pieces and serve with butter and a pat of butter.  Add some fresh cut fruit and your breakfast is complete!

Yummy!

Good to the last bite

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. . . Cookie Time Tuesday-Most Popular Cookie Post Ever

I really had planned on having a new recipe for Cookie Time Tuesday today but this Flu and now Sinus and Respiratory Infection has kept me down more than I like.  Instead you are getting a revisit to my most popular Cookie Time Tuesday post ever.  I can't get over how many times this recipe has been pinned on Pinterest and how many views it gets on a regular basis.  It was a fantastic recipe and the best part is that you can make the cookies any color and add any color M&Ms to the recipe.

 This is a screen shot of Pinterest to show you all the Pins this recipe has gotten recently and if you were to keep scrolling the whole page is filled with it!  I'm amazed.
 • • •  
This recipe was found at Made Famous By Blog (a great blog if you haven't visited before).  I wanted mine to have a bit of a pop so I added several Valentine's M&Ms to the top of each cookie for a little extra color.  These cookies make quite a few so it's perfect to send in with your kids for the classmates or take them to work to share as a special Valentine's Day Treat.

You will love these!

 ♥ ♥ ♥ ♥ ♥ ♥ ♥

 ♥ ♥ ♥ ♥ ♥ ♥ ♥

Print Recipe HERE

You will need:

1 lb. Butter

1 ½ C. Sugar

2 C Brown Sugar

3 Eggs

2 tsp. Vanilla

6 Cups Flour

½ tsp. Salt

1 ½ tsp. Baking Powder
Neon Pink Food Dye

  1 Bag of Chocolate Chips

 Gather your ingredients

Mix butter and sugars together until well combined

Add eggs and vanilla and beat well

Add dry ingredients to the sugar mixture and mix well

Add food coloring to the dough (I used Rose Gel by Wilton)

Mix until completely pink or the color you are trying to achieve

Add chocolate chips

Mix well so the chips are incorporated through the dough

 Scoop onto a cookie sheet with a cookie scoop or roll in balls.  Press a few M&Ms into the top of each cookie.  Bake and cool on a wire rack.

 Sinfully Good!

Yummy!

 

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. . . Happy New Year . . .