White Chocolate Chip Cranberry Pudding Cookies

The hubby and I have been dreading winter since we drove our little Penske truck up here. And now ... winter is here. Thankfully, I have to say that this winter has been pretty darn kind to us. Both the hubby and I have been told several times that the winter season has been unusually warm this year. Apparently by this time of year, there has already been a little snow and the temperature is close, if not already, freezing. Last week, we were in the 60s :) -- insert happy dance -- Though, the hubby and I are prepared. We went winter coat shopping, and the cutest corniest part ... we got matching jackets. Ok ... pause ... by no means did I mean to get matching jackets. Each of us wanted the warmest jacket we could find. And it happened to be the same jacket, from the same brand but tailored to each gender. Twinning!

I have really loved moving to Rhode Island, more than I even thought I could. I love the city vibe without the big city feel. I love our little home. I love where I work and the people I work with. I definitely am enjoying living in Rhode Island more than Texas. BUT, although it is not freezing, it is cold here. And it is these cold times, when I really miss Texas. Don't get me wrong, Texas holds a very special place in my heart since that is where I met, fell in love with and got engaged to the hubby. It's also where I got Ninja face! So, when my Texas friends tell me about the wonderful weather they are still experiencing, that oh so lovely 70 degrees in December ... I start thinking more about sweet ol' Tejas. And so for some Texas throw back, I share with you some photos the hubby and I took of our last few days at Texas A&M. Whoop! 

In keeping with Christmas ... and the sweet train ... because you know me and my sweet tooth. I wanted to share this cookie recipe I made for the hubby. I was scrolling through Pinterest, which now has "recommended for you" on the main feed, and I saw these cookies. I immediately thought of the hubby for a two reasons. 1. It is a recipe that doesn't have "chocolate" -- I am not a person who thinks white chocolate is "chocolate." The hubby always tells me, I keep making desserts with chocolate and should try something different. 2. The recipe included cranberries, which the hubby loves. I decided to go out of my "box" because I knew the hubby was going to love it. And he sure did. Surprisingly, I did too. This cookie was originally not a pudding cookie, but we also know my deep love for pudding cookies. 

WHITE CHOCOLATE CHIP CRANBERRY PUDDING COOKIES 

 Inspired by The Domestic Rebel

INGREDIENTS

Preheat over to 350F Degrees
Makes about 4 dozen cookies

2 1/2 c. all purpose flour
2 tsp. baking soda
1 (3.4-3.56 oz) box of vanilla pudding
1 1/2 stick of butter, softened
1/2 c. granulated sugar
1 c. brown sugar
2 large eggs, room temperature
2 tsp. vanilla extract
1 tbsp. honey
3/4 c. white chocolate chips (+ 1/4 c. for sprinkling on top)
3/4 c. dried cranberries (+ 1/4 c. for sprinkling on top)

DIRECTIONS

In a medium bowl, combine flour, baking soda, and vanilla pudding- set aside. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter and both sugars until fluffy (about 5 minutes). Then add eggs, one at time, vanilla and honey. Scrape down sides. Then reduce to low speed and add flour mixture (dry ingredients). Combine until just incorporated. Finally add white chocolate chips and dried cranberries.

Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 inch, large cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Press a few extra chips and cranberries on to top of cookie dough balls. Pressing down slightly to flatten. Space the cookies 2 inches apart and bake for 8-10 minutes. Let cool for 5 minutes before transferring to cooling rack. Store in air tight container.

Enjoy,

Cinnamon Pecan Pudding Cookies

Welcome to the 12th Day of Christmas recipe! Only I would share my last Christmas recipe 6 days after Christmas. In all fairness, Christmas with my in-laws was on the 29th and I am sure we were not the only family to have a delayed holiday party. Plus, we can blame it on my Indian Standard Time (yes, I'm Sri Lankan, but it still works)...and yes, I did say that and yes, that is so a real thing :) I really wanted to post this recipe before the year ended because each December (and by each the last two years my blog as been "alive") the hubby and I pick our favorite recipes of the year. Well...spoiler alert...this recipe was on the hubby's list and it would be really awkward to have a recipe on his list that I did not even post yet. Sadly I have yet to post my Thanksgiving recipes, but I'll just have to do a Thanksgiving recap in 2014...I ask that you still love me.

And since I am still in holiday mode, I wanted to share two extra holiday gifts I got. The first was from Ashely. She was so sweet and got me things I could use for baking and blogging. I got these adorable penguin measuring cups and a penguin spatula :) I love, love, love penguins. For one they are adorable...they are like black and white sea otters. Second, they remind me of Stephanie. In high school she used to do this adorable penguin impression by flapping her arms which used to crack Paulina and I up. Ashely also got me cookie tins for next year's 12 days of Christmas countdown. I'm excited! The second gift I got, was this gorgeous hand, knitted blanket that my grandmother-in-law got me. It was perfect, because the weather just got really cold, and by cold -- I mean Texas cold. So now I have this warm blanket to cuddle up with Ninja....okay and the hubby ;)

These cookies are so holiday yet so everyday. The hubby describes them as eating a cinna-bun, topped with pecans. And who doesn't love cinna-buns -- which you can also eat anytime of the year. Since the hubby loved them so much, I picked up some extra cinnamon chips during the after Christmas holiday sale at the grocery store. The hubby was like a cookie pusher at the party with my in-laws getting everyone to try these cookies, because he loved them so much. It was great because my in-law all really loved it, which made me smile :) They also thought it tasted like cinna-buns. They are soft with delicious bursts of cinnamon and a wonderful pecan crunch. Plus, cookies are always so easy to whip up and I am convinced that there is now way to ruin a pudding cookie...NO WAY...

CINNAMON PECAN PUDDING COOKIES

A For the Love of Dessert Original Recipe

INGREDIENTS

Preheat Oven to 350F Degrees

2 1/4 c. all purpose flour
1 tsp. baking soda
1 (3.4-3.56 oz) box of vanilla pudding
1/2 tsp. cinnamon 
1 1/2 stick of butter, softened
3/4 c. granulated sugar
1/4 c. brown sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1 c. of cinnamon chips + extra for garnish
1 c. chopped pecans + extra for garnish

DIRECTIONS

In a medium bowl, whisk together flour, baking soda, vanilla pudding, and cinnamon- set aside. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter and both sugars until fluffy (about 5 minutes). Then add eggs, one at time, followed by vanilla. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated. Remove from stand mixer and fold in 1 c. of cinnamon chips and 1 c. of pecans (use the remaining cinnamon chips and pecans to press into the top of the cookie dough balls).

Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 1/2-2 inch, cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Space the cookies 2 inches apart. Slightly flatten the cookies using the palm of your hand. Press remaining cinnamon chips and pecans onto the top of the cookies. Bake for 8-10 minutes. Let cool for 5 minutes before transferring to cooling rack.

Enjoy,
Chika

Gingerbread M&M Pudding Cookies

I tried to get all the posts done by Christmas but somehow the night has crept into December 26th and so I need to wish my favorite cousin who is just like a sister to me a very Happy Birthday! From little kids who hated each other (I mean we HATED each other) to being ridiculously close -- I probably text her 100 times a day. Horrible, I know. I hope this year brings you happiness, growth, joy, laughter and memories of a lifetime. I love you! :) You are an amazing person and I cannot wait to see what this year holds for you! And if you were here, I would totally take you to Grub Burger since you loved it...and with that I leave you this picture...

You know I can't do a countdown without a pudding cookie recipe. I mean would it really be a For the Love of Dessert without a pudding cookie recipe? Of course not! I mean I did share with you my Pudding Cookie-Exchange post which included all the awesome pudding cookie recipes I have made so far, but now I have one more to add. You were probably just waiting for it to pop up! Well you can now relax...because here it is :) A few things. First, Jello does make Gingerbread pudding but  I could not find it. But I did have an extra box of Pumpkin Spice pudding from when I made the Pumpkin Spice Pudding Cookies and since gingerbread has pumpkin pie spice...I knew I could use that as a base...and it came out perfect.

I wanted to make a gingerbread pudding cookie so that I could pair it with these gingerbread M&Ms I stumbled upon. The hubby read that these M&Ms don't taste very gingerbread like BUT I completely disagree. These M&Ms are filled with a strong gingerbread taste. And I am assuming since you are looking at this post, that you are a gingerbread fan because otherwise you would not be looking at it :) It's a nice way to enjoy a gingerbread cookie without feeling like a mass murder biting off those cute little gingerbread mens' head off :/ I  mean that's not the way you want to spend your Christmas!

GINGERBREAD M&M PUDDING COOKIES 

A For the Love of Dessert Original Recipe 

INGREDIENTS 

Preheat Oven to 350F Degrees

2 1/2 c. all purpose flour*
2 tsp. baking soda
1 (3.4-3.56 oz) box of pumpkin spice pudding (dry)**
1 1/2 tsp. ginger
1/2 tsp. cinnamon (optional)
1 1/2 stick of butter, softened
1/2 c. granulated sugar
1 c. brown sugar
2 large eggs, room temperature
2 tsp. vanilla extract
1 tbsp. honey
9.9 oz bag of Gingerbread M&Ms

*If dough is sticky add an extra 1/4 c. of flour
** If you find the Jello Gingerbread pudding you can use that. Omit the ginger/cinnamon add ins

DIRECTIONS

In a medium bowl, whisk together flour, baking soda, pumpkin spice pudding mix, ginger and cinnamon- set aside. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter and both sugars until fluffy (about 5 minutes). Then add eggs, one at time, followed by vanilla and honey. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated. Remove from stand mixer and fold in 3/4 of the M&M (use the remaining M&Ms to press into the top of the cookie dough balls).

Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 1/2-2 inch, cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Space the cookies 2 inches apart. Slightly flatten the cookies using the palm of your hand. Press remaining M&Ms onto the top of the cookies. Bake for 8-10 minutes. Let cool for 5 minutes before transferring to cooling rack.

Enjoy,
Chika

Mint Oreo Crunch Cookies

I wanted to share some other fun things I have done while I was MIA. Another place I tried when in Houston was this place called Bombay Pizza. Ironically the hubby heard about this place while we lived in Houston but we were under the impression it was in the underground tunnels which are open Monday thru Friday from 9am-5pm. But we were wrong apparently :/ Being absurdly Sri Lankan, I love all things with curry, tandori, tikka, paneer, etc. :) Hahaha...what type of Sri Lankan, generally brown person, would I be if I did not?!? Well I told my cousin about this place when they moved here. And apparently they were interested enough to have gone...several times!

So when I went down to Houston, they took me there. I was sad because the hubby had wanted to go but he was not down visiting me that night. BUT no worries, I brought him my half of what I got...that way we could share in the experience! I know...corny...bu I love him so much! I ordered a pizza (they have rolls, pasta, etc.). For my toppings I chose tandoori chicken, tandoori panner (it's a cheese), and bombay sauce (a spicy curry type sauce) with mushrooms. I could have easily eaten an 8 inch pizza all by myself. Bombay Pizza was featured on Food Network's Best Thing I Ever Ate, how cool, right?!? And I know why...it was DELICIOUS! And it inspired me. I see me making an Indian pizza in the near future. I love cool twists and creation of fusion foods! First Fat Bao and now this!

The lighting was awful, so I'm sorry for the picture.

This was one of my more favorite recipes that I made. It had all the things that I love: Oreo, Chocolate and Mint! The hubby doesn't like mint, especially mint + chocolate (not sure if I've already told you guys). I think its weird...and I may have called him a weirdo. Okay, I love him, but I can still call him weirdo, right? Well the cookie was a soft chocolate pudding cookie, with a perfect mint Oreo crunch and then melted chunks of Andes in it. It's like the ultimate mint chocolate treat!

CHOCOLATE OREO MINT CRUNCH COOKIES

Inspired by Baker Girl

INGREDIENTS

Preheat Oven to 350F Degrees

2 c. of flour
1/3 c. cocoa powder (Hershey's Special Dark)
3.4-3.9 oz. chocolate pudding mix (dry)
2 tsp. baking soda
1 1/2 stick of butter, softened
3/4 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
12-15 mint Oreos, quartered
4.67 oz package of Andes, chopped (or Andes baking chips) 

DIRECTIONS

In a medium bowl, whisk together flour, cocoa powder, chocolate pudding mix and baking soda. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugars until fluffy, approximately 5-8 minutes. Next, mix in eggs, one at a time, followed by the vanilla. Then, add dry ingredients to wet ingredients, slowly mixing until just incorporated. Remove from stand mixer and gently fold in Oreos and Andes.

Line baking sheet with a baking mat, aluminum foil, parchment paper, or wax paper. Using a cookie scoop (or large spoon)- scoop out 1 1/12 inch cookie dough balls onto sheet (roll between between palms of your hands for a nice round shape). Space the cookies 2 inches apart on the lined baking sheet. Press down on each cookie to flatten, these cookies do not spread at all- so make sure to press down. Bake 8-10 minutes and let cool before serving (but not too much, melted Andes chocolate is delicious ;).

Enjoy,
Chika

Mr. Goodbar Pudding Cookies

I never saw myself as a "blogger" and I still kinda don't. I saw myself as this dork who ventured into a world so out of her comfort zone. But it was a process -- a process that has helped me grow, learn more about myself and become more me (or "centered"). Now before you close this tab convinced that I have become a hippie, let me finish. For the Love of Dessert is my peace. I had a mentor who taught me the importance of quality of life and how so much of your professional life can hinge on the happiness of your personal life (and vice versa). I have used this outlet as my diary to share my inner most thoughts and feelings, my life events and my passions.  I think I would not be as happy as I am, if I never made that bold step to start this blog ;)

And so I want to be open about why I was so sad. Last October, I submitted an NIDA grant. To my surprise -- I got scored! Although it got scored, it was not funded. So I resubmitted (you only get one resubmission). Well I got the feedback on Tuesday and this time....I did not get scored?!?! Meaning I did worse! All I remembered was this incredible sinking feeling, being so confused and flabbergasted that my nightmare (not my dream) came true?!?! I felt so disappointed in myself. To think of all those hours ... my hopes, my dreams, my aspirations that this grant held for me ...just thrown away....that I  just was not good enough....broke me down. And I just cried...and cried. But in my withdrawn time, I have decided a few a things. I refuse to let my professional life, define who I am. I want -- me -- and not what I do, to be who I am. And I refuse to just give up and be defeated -- but that just like everything, this has been a process for me, one in which I still need time to mend my feelings.

But with all sad moments, some cheer is needed. And what better way to cheer me up than chocolate! CHOCOLATE! Well, one of the candy bars that I stocked up on during my after-Halloween hoarding spree was Mr. Goodbar. I love Mr. Goodbars. I mean they are so GOOD. I used to buy those Hershey miniature bags just so I could eat the Mr. Goodbars. I am guessing, there were a lot of other people like me, because you can now buy a large Mr. Goodbar (like those large Hershey bars) or fun size Mr. Goodbar bags of chocolate! Absolutely perfect. I thought what better way to incorporate one of my favorite chocolates, than to put it in a pudding cookie! I know, I know, I just made Pumpkin Spice Chocolate Chip Pudding Cookies. But they were such a big hit, that I thought I'd keep with the pudding cookie theme, because I love them! It was delicious! A soft peanut-butter pudding cookie with Mr. Goodbar chocolate chunks?!? Yes, PLEASE :) It was oh, so wonderful! And just what I needed.

MR. GOODBAR PUDDING COOKIES 

A For the Love of Dessert Original Recipe

INGREDIENTS

Preheat Oven to 350F Degrees

3 c. flour
1 1/2 tsp. baking soda
1 (3.4-3.56 oz) vanilla pudding mix
1 1/2 stick of butter, softened
1/2 c. creamy peanut butter 
1/2 c. sugar
3/4 c. brown sugar
2 eggs, room temperature
1 tbsp. honey (optional)
2 tsp. vanilla
10.35 oz. bag of fun size Mr. Goodbars (broken into pieces)

DIRECTIONS

In a large bowl, whisk together flour, baking soda, and vanilla pudding mix. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream together butter, peanut butter, and sugars on medium-high until light a fluffy, about 3-5 minutes. Then add in eggs, one a time, scraping down bowl after each addition; followed by honey and vanilla. Once wet ingredients have been combined, reduce to low speed and add in dry ingredients. Mix until just incorporated. Fold in Mr. Goodbar chunks.

Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 1/2-2 inch, cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Space the cookies 2 inches apart. Slightly flatten the cookies using the palm of your hand. Bake for 8-10 minutes. Let cool for 5 minutes before transferring to cooling rack.

Enjoy,
Chika

Pumpkin Spice, Chocolate Chip Pudding Cookies

Happy Halloween! Ninja is wearing his army snuggie, yes snuggie, becuase that is how he rolls. My class dressed up for their exam today because it was Halloween (and I offered them extra credit if they did -- gotta have fun ;). And today marks the end of my Spooktacular countdown. And is the reason (well, one of the reasons) I did not post yesterday.  I did not forget. I wanted to make this yummy treat for the hubby's work Halloween party and I just hate making over a day old baked goods for a party. And of course, what fun would it be if I did not post a treat on Halloween. Besides, who made up the rules that countdowns had to be everday ;) I believe in breaking a few rules, being a bit of a hippie, going outside the box, eating that extra cookie or that whole bar of chocolate, and acting like a big kid!

Well, if you know me but at all -- you would know that I would not do any countdown without including a pudding cookie recipe. Remember, I am hardcore addicted to pudding cookies. And I pretty much have not made a non-pudding cookie since. There is just no other way to make a cookie. Why would anyone not want a cookie that is always moist, delicious an delectable. That would just never happen. When I went to the grocery store to pick up ingredients and decor for my Spooktacular countdown, I saw this pumpkin spice pudding. And pudding cookie just popped into my head. Just a heads up, apparently this flavor of pudding is generally only sold at Wal-mart. 

Plus, the hubby LOVES himself pumpkin desserts. He fills up on all things pumpkin. Not only did I want to make these pudding cookies for the hubby's party because I have never had a pudding cookie not be a big hit but I thought it was a great transition. Pumpkin is so Halloweeny (hahaha..it's a word) but it is also Fally (also a word) -- the perfect food to go from Halloween to Thanksgiving! These cookies are AMAZING -- with just the right subtle hint of pumpkin spice. The hubby convinced me that he just had to "try" one before taking it to work, just to "ensure" they tasted good. I also took some to school with me. They were gone instantly. So say goodbye to Halloween and hello to Thanksgiving season in an awesome way! :)

PUMPKIN SPICE, CHOCOLATE CHIP PUDDING COOKIES

Adapted from Chef-in-Training

INGREDIENTS

Preheat over to 350F Degrees

2 1/2 c. all purpose flour*
2 tsp. baking soda
1 (3.4-3.56 oz) box of pumpkin spice pudding (dry)
1 1/2 stick of butter, softened
1/2 c. granulated sugar
1 c. brown sugar
2 large eggs, room temperature
2 tsp. vanilla extract
1 tbsp. honey
1 1/2 c. of chocolate chunks

*If dough is sticky add an extra 1/4 c. of flour

DIRECTIONS

In a medium bowl, whisk together flour, baking soda, and pumpkin spice pudding mix- set aside. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter and both sugars until fluffy (about 5 minutes). Then add eggs, one at time, followed by vanilla and honey. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated. Finally fold in chocolate chips .

Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 1/2-2 inch, cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Space the cookies 2 inches apart. Slightly flatten the cookies using the palm of your hand. Bake for 8-10 minutes. Let cool for 5 minutes before transferring to cooling rack.

Enjoy,
Chika