Here’s another cookie recipe that I made for my treat boxes to give out this Christmas. Who can resist M&M’s and white chocolate chips? I’m not sure if the pudding mix is for added flavor or to make the cookies soft and chewy. Either way, these cookies are a sweet treat. Next Christmas, be sure to put some out for Santa! You can most certainly switch out the M&M’s candy colors to suit other occasions to enjoy these cookies all year long.
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks of butter (1 cup)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 box (4 ounce size) vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup green and red M&M’s
- 1 cup white chocolate chips
- Preheat oven to 350 F degrees.
- In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl.
- Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla.
- On low speed, gradually beat flour mixture into butter mixture until well blended.
- Stir in chocolate candies and white chips until blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto lined cookie sheets.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
Every year I give out Christmas cookies and candies to my family and friends. And every year I try swap around the cookies and candies I make. I came across these Italian Christmas cookies. I noticed they traditionally use anise extract, but I’m not an anise (or black licorice taste) fan. So I substituted almond extract. You can choose to use either.
- 3/4 cup butter softened
- 1/2 cup powdered sugar
- 1/2 cup sugar
- 3 eggs
- 3 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon anise or almond extract
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Nonpareil sprinkles
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, salt and baking powder. Set aside.
In a mixing bowl, beat butter and sugars until creamy.
Add eggs, one at a time. Then add the vanilla and anise flavoring.
Slowly mix in the flour mixture. Do not overbeat.
Refrigerate dough for one hour.
When ready to bake, line a baking sheet with parchment paper.
Roll dough into 1 inch balls. Dip the bottom of a small glass into some powdered sugar and press each ball down slightly.
Bake for 8-10 minutes.
Remove and cool completely.
- Sift two cups of powdered sugar in a bowl. Whisk in milk and vanilla.
- Dip top of each cookie in the glaze. Garnish with some nonpareil sprinkles.
- Allow glaze to dry before freezing.
Here’s a fun baking activity for your kids or for you kids at heart to make during the holidays. All you need are a few items you may already have in your pantry. I did make my own cupcakes from scratch, only because I was already making my Christmas cookies and had most the ingredients out anyway. But I did use store bought frosting. Either way is fine. The snowmen won’t complain.
- 1 box chocolate or Devil’s food cake mix
- 1 container vanilla frosting (buttercream or whipped style)
- white sparkling decorating sugar sprinkles (I used Wilton brand)
- butterscotch baking chips (or use orange M&Ms)
- mini chocolate chips
- Prepare cupcakes as per cake mix directions and let cool completely.
- Spread a generous amount of frosting on top of the cupcake.
- Fill a small bowl with white, sparkling decorating sugar.
- Holding the bottom of the cupcake, gently press it down into the coarse sugar and rock it back and forth in all directions until the icing is completely covered.
- Take a regular sized butterscotch chip and gently press it into the center of the cupcake.
- Then use mini chocolate chips for the eyes and mouth.
- Aren’t they so cute?! How easy was that?
The hardest part of this recipe for me was finding somewhere that sold Jerk seasoning. I looked up and down the spice aisle. Then I tried the international aisle of my local grocery store. Still couldn’t find it. I tried the store across the way from my favorite grocery store. Still couldn’t find it. I found every other type of seasoning spices. Finally I did an internet search. I found it on Amazon of all places. Finally! This recipes is actually very tasty and not as spicy as I like since my son can’t handle spicy foods. So feel free to adjust the amount of seasoning you use according to your tastes.
- 1 pound Gemelli pasta (or Penne pasta will work too)
- 3 boneless skinless chicken breasts
- 4 tablespoons Jamaican Jerk seasoning (divided)
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1/3 cup sliced green onions, plus more for garnish
- 3 cloves garlic, minced
- 1 cup low sodium chicken stock
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Cook pasta according to package instructions to al dente. Drain and set aside.
- . Season chicken breasts all over using 1 tablespoon jerk seasoning per chicken breast.
- In a large skillet over medium heat, add 1 tablespoon olive oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.
- Add remaining oil and cook peppers until mostly tender, 4 to 5 minutes.
- Add green onions and garlic until fragrant, 1 minute. Season with remaining tablespoon jerk seasoning.
- Add chicken stock and heavy cream and let simmer until thickened, 5 minutes.
- Meanwhile, slice prepared chicken.
- Add Parmesan and stir until melted and creamy, then add pasta and chicken and toss until completely combined.
- Garnish with green onions and more Parmesan and serve.