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,

12 Days of Christmas Desserts

::queue music:: "Christmas time is here". I meant to post this close to a week ago, but in true style, I am late. ::insert guilty face: #wherearetheemojis :) After all the moving and traveling this summer and the busy first 6 months of internship ... The hubby and I wanted to stay put, and spend the holidays just the the three of us (can't forget Ninja!).

We have a little less than one week before Christmas. And I know many of us are searching high and low on Pinterest (because really where else would we look) for holiday inspired recipes. Hopefully I did not miss too many holiday parties ... but for sure, I did not miss the big day. Here are some Christmas-Holiday inspired desserts that you may want to make for you and your family to enjoy! Trust me, these are definitely worth making.

1. Chocolate-Gingerbread Twix Brownies

2. Cinnamon Pecan Pudding Cookies

 
3. Dark Chocolate Peanut Butter Bites  

4. Gingerbread M&M Pudding Cookies

5. Hot Chocolate 3 Muskateer Fudge Brownies

6. Mint M&M Cake Mix Bars

7. Mint Oreo Brookies

 
8. Mint Truffle Crinkle Blossoms

9. Mint Oreo Crunch Cookies

10. Peppermint Cake Balls

  
11. Red Velvet Peppermint Thumbprint Cookies

 
12. Snickers Brownie Bombs

13. (I just made these ... lets consider this a baker's dozen ;): White Chocolate Chip Cranberry Pudding Cookies  

  
Happy Holidays Y'all,

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

Snickers Brownie Bombs

Yesterday we made the almost 6 hour trek to Louisiana to have a belated celebration with the in-laws. Although the journey was LONG it was a super nice and sweet get together. I am always a fan of spending time with family. Not only was it a fun way to extend the holiday celebration and enjoy deliciously amazing food (I mean YUM), we got to celebrate two engagements and a wedding (that we unfortunately had to miss this past September). I got to meet the new hubby and the two new fiances :) One of which I had been chatting with on Facebook and so it was great meeting her in person (and it's always great meeting someone you personality meshes well with). I wanted to be creative with our congratulations, so I made them this:

I really love doing cartoon like drawings. I used to do it all the time when I worked at the daycare. I would decorate these posters that told the parents what their kids did that day. Then when I came to work at Texas Children's hospital, I got to continue with my creative side. I would make cards, magnets, and posters for kids I work with. It was really fun. And since starting graduate school, I got to expand on my creative side by baking, cooking and blogging but I haven't really gotten to do much drawing, so it was nice to get back into it. I really hoped they liked it!

Since it was technically after Christmas I wanted to make my last two dessert, not so much Christmas only type desserts but more holiday inspired dessert but those that you can eat at any time :) I have been seeing these brownie bombs/brownie bites on Pinterest lately and wanted to make them because I love bite sized dessert ideas like truffles and cake balls. Have you ever heard of brownie bombs? They are basically a sweet treat, covered in a brownie layer, dipped in chocolate and garnished with sprinkles or mini-chocolate chips. I chose to use Snickers, but what is great, is you can switch it out with any other treat you like (Hershey kisses, Milky Ways, etc.).

SNICKERS BROWNIE BOMBS 

Adapted from Skinny not Skinny

INGREDIENTS

Preheat Oven o 350F Degrees

1 family size boxed mix of fudge brownies
18 oz. chocolate bark or candy melts
1 tsp. vegetable oil 
26 Snickers bites or 13 fun sized Snickers (cut in half) or other candy of choice
Sprinkles or mini chocolate chips

DIRECTIONS

Bake brownies according to package directions for "fudgey" brownies. Allow to completely cool. Once cool, cut the edges of the brownie off (i.e., the dry parts). Cut the remaining brownie into 1 1/2 inch squares.

Roll each brownie square into a ball. Continue kneading, pressing and rolling the brownie in your hand until the the dough is smooth. Flatten the dough and place a piece of Snickers in the middle. Gently wrap the brownie around the piece of Snickers. Then roll between the palms of your hands until the entire piece of Snickers is covered and the ball (or bomb) is smooth. Repeat with remaining brownie squares.


Dipping the brownie bomb:
Melt either chocolate bark or candy melt according to package directions. This is my secret, once the chocolate is melted I stir in the vegetable oil. This makes the chocolate have a smoother and shinier coating :)

Now, I am going to tell you how I get perfectly dipped brownie bombs but if you have your own method that works-- you are more than welcome to do it that way -- this is just whats worked best for me: 

• Once chocolate has melted, take the brownie bomb and while holding the top half, dip the bottom half into the chocolate, then dip a cake pop stick into the chocolate (about 1/2 inch) and push into the center of the cake ball until about, no more, than half way through (this may be hard because the stick may hit the Snickers -- just try your best). Let cool. This will make it much easier to dip the rest of the cake ball. Otherwise I have found that the cake balls get stuck in the  chocolate or falls off the stick.

Once cooled, dip the top of the brownie bomb and a little part of the bottom, that was already coated into the chocolate. Shake off excess chocolate. Garnish with sprinkles (while chocolate is still wet). Allow to cool by sticking into flower foam. Once dried, holding the brownie bomb with one hand, gently twist the cake pop stick with your other hand and pull out. 

Enjoy,
Chika

Dark Chocolate Peanut Butter Bites

How was your Christmas morning. I was excited to share with the hubby the presents I got him (i.e, the video games). BUT for the first time, I did not get the hubby what he wanted. And I could tell. He usually loves it and starts smiling, this time, he kinda half smiled. And was more excited about the things I put in his stocking-- seasonal food items that I thought he would enjoy. He really liked the Pepperidge Farms Caramel Apple Cookies I got him. He ate those up. And I loved the deep fryer I got (to make doughnuts and tempura) and the new clothes! Can't wait to wear them! Finally got some Chevron pattern outfits! It was a nice Christmas.

He really thought I got him paper ;)

I have never been a huge fan of peanut butter. Wait let me correct that. I love peanut butter in desserts but I just have not been one to eat peanut butter independently. Like how I eat Nutella ;) I know a ton of people who can just eat peanut butter by itself...I am not one of those people. But that has all changed. I have discovered dark chocolate peanut butter! mmmm...that I can eat by itself, but what I love more? Is to scoop animal crackers into it and EAT! Who knew that dark chocolate peanut butter existed?!? I did not. Weird thing is, the hubby did and said he tried it a long time ago? WHAT?!? Well, I am glad I found it and then stumbled on this recipe for dark chocolate peanut butter bites! They were so easy to make and so yummy to eat! Trust me, if you haven't had dark chocolate peanut butter...do so...quickly!

DARK CHOCOLATE PEANUT BUTTER BITES

Adapted from Uni Homemaker

INGREDIENTS 

Preheat Oven to 325F Degrees 

2 c. of dark chocolate peanut butter (I used Skippy but you can also use Peanut Butter & Co. brand)

4 eggs

1 tsp. vanilla extract

1 1/4 c. all purpose flour

1 c. holiday chips

DIRECTIONS

Line a mini-cupcake pan with liners (24 mini-wells in each tray). Set aside. 

In the bowl of a stand mixer fitted with paddle attachment, cream together dark chocolate peanut butter, eggs, and vanilla extract. Once smooth, scrape down sides of bowl and stir in flour. Remove from stand mixer and fold in holiday chips. 

Using a tablespoon cookie scoop, spoon batter into each mini baking cup. Sprinkle extra holiday chips on top. Bake for 10-12 minutes (on bottom rack of oven) or until inserted toothpick comes out clean. Do not overbake these bites -- they will taste very dry if you do. Allow to cool before eating.

Enjoy,

Chika