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

Banana Crumb Muffins

I love being a "foodie" and I am really enjoying getting into the persona. Last night, Justin and I had a quick Dairy Queen run. I got a simple vanilla ice cream cone that was dipped in chocolate. As I was eating it, I realized just how long it had been since I had a simple ice cream cone that I actually ate without a spoon! Ice Cream Shoppes have changed so much-- offering such different things--like Cold Stones (i.e., the ice cream cookie I had last week, and funnel cake!), that sometimes it's nice to enjoy ice cream the old fashion way. I got the hubby a root beer float-- another classic :) After having a late nice ice cream run-- Justin, the hubby and I enjoyed a game night. Justin and the hubby were adorable as they enjoyed a fun night of Mario Kart as Ninja and I just watched.

On a totally different topic: growing up I always had home cooked meals (yes, I love my mommy) even though my mom was a working mom. What she would do is spend either a Saturday or Sunday cooking--ALL day. Well, she has inspired me :) Now that I am married--and hope one day to have children-- I want to be able to provide home cooked meals everyday (and yes--that includes those lovely left over days). But going to school full time and having such a hectic schedule makes it difficult. So, I stole a piece from my mom's book- and decided to cook ALL day today! Well not technically all day-- I cooked all day and stopped when the sun went down because I photograph all my food with natural lighting. And well there is no point cooking if I cannot blog about it, right?! ;)

I really need to start learning other things to make for the hubby's breakfast other than muffins, but until then, for this week his breakfast is banana muffins with a brown sugar-cinnamon streusel (crumb). These muffins came out really well! They looked and smelled amazing-- and since the hubby is the taste tester- he said it tasted awesome and he really enjoyed the crumb:) He said these muffins tasted like banana bread topped with a sweet, crunchy topping.

BANANA CRUMB MUFFINS

Adapted from Lovin' the Oven

INGREDIENTS

Preheat Oven to 375F Degrees

FOR THE MUFFINS

1 1/2 c. all purpose flour

2 tsp. baking soda

3 large bananas, sliced into medallions

3/4 c. sugar

1 egg, beaten

1/2 c. butter, melted 

FOR THE CRUMB TOPPING

3 tsbp. all purpose flour

1/3 packed brown sugar, light

1 tsp. cinnamon

1 tbsp. butter, softened

DIRECTIONS

For the Muffins:

Set up by lining muffin trays with liners or grease each muffin well. Then in a medium bowl whisk together flour and baking soda- set aside. In the bowl of a stand-mixer fitted with paddle attachment, mix bananas starting on low speed until slightly mashed and then increase speed to thoroughly mash bananas- until "liquidy." Then add sugar, egg, and melted butter and combine well. Next slowly stir in dry ingredients until just well incorporated. Evenly distribute batter among 11 muffin wells, filling 2/3 of the way full. 

For the Crumble:

Whisk together flour, brown sugar and cinnamon  Then cut butter into mixture (I cut the butter into the mixture and then used my fingers to combine well)- until the mixture resembles a corn meal or sand like texture. Completely cover each muffin with crumble. Bake for 18-20 minutes- until inserted toothpick comes out clean.

Enjoy,

Chika

Snickerdoodle Muffins

Last night was a challenge! Ninja would not sleep all night! My poor baby spent the night crying- I could only imagine how much pain he was in. I tried to figure out what things he wanted and what he was trying to indicate but sometimes it just did not work. He finally went to sleep around 5-6am (I lost track after being so sleepy). The hubby and I made a make-shift bed on the floor since Ninja cannot climb up and down, and slept with him on the floor. I think, or I hope, it made him feel better. This morning was another battle. Ninja has decided that (1) he does not like being cold packed and would rather attempt to run away with a gimp leg than let the ice pack touch him and (2) that his pain medicines suddenly taste gross (Ninja has never had a problem with eating pills) and that he would rather eat around them (when we put it in his food) or spit them out. Thankfully - though- his little curly tail, which is usually always up- but was straight down since the surgery- came back up and started wagging :) Which makes me- a happy mommy!

So now I am sitting here- after shoving pills down Ninjas mouth :( and watching him like a hawk to make sure he does not lick his leg and jump around (two things he suddenly wants to do!). The hubby was going to stay home with him all day as I had meetings to go to but with Ninja not sleeping, not eating his meds and his wound leaking a bit (yes, gross)- this was just too foreign for the hubby (oh husbands) and so I had to help Ninja. We have a vet visit to ask some follow up questions and for the vet to look at Ninja's leg but sadly the appointment is at 1pm- so the hubby will have to take him alone because I have an evaluation to conduct that I cannot miss.

While waiting for the hubby to come back- I decided I would post about some muffins I had made him yesterday during my anxious await to see if Ninja's surgery went well. I think it is pretty obvious by now that I have a huge love of chocolate and rarely eat desserts that do not have some form of chocolate in it (or red velvet). Well, I have to admit that these muffins are pretty darn good and I may have ate some before the hubby got home ;) I normally am not a cinnamon fan but for some reason I wanted to eat these muffins up- they were so moist and just melted in your mouth. I suggest you whip some up, since they are so holiday spirited and eat them!

SNICKERDOODLE MUFFINS

Adapted from Eat Me, Delicious

INGREDIENTS

Preheat Oven to 350F degrees

2 stick of butter, softened

1 c. of sugar

1 tbsp. vanilla

2 eggs, room temperature

2 1/2 c. flour 

2 tsp. baking soda

1 tsp. cream of tartar 

3/4 tsp. ground nutmeg

2 tsp. cinnamon

1 1/4 c. sour cream

1/2 c. sugar with 1 tbsp. sugar mixed together for covering the muffins* 

*I used a pre-bought "spice" that is equally Sugar and Cinnamon.

DIRECTIONS

In the bowl of a stand-mixer fitted with the paddle attachment, cream together butter and sugar until fluffy, approximately 6-8 minutes. Add vanilla and then eggs, one at a time until incorporated. In a separate bowl, mix together flour, baking soda, cream of tartar, nutmeg, and cinnamon. Add dry ingredients to wet ingredients, alternating with sour cream-- start with dry ingredients end with dry ingredients. Meaning, I divided the dry mixture into roughly equal fourths and I added the sour cream like such: 1/4 dry mixture, 1/2c. sour cream, 1/4 dry mixture, 1/2c. sour cream, 1/4 dry mixture, 1/4 c. sour cream, 1/4 c. dry mixture. 

Cover muffin pan with non-stick spray so muffins will not stick. Cover the bottom of each muffin well with the cinnamon sugar mixture. Then, using and ice cream scoop, fill each muffin well. Once filled, cover each muffin with cinnamon sugar mixture. Place in oven and cook for 18-20 minutes or until tooth pick comes out clean. 

Enjoy,

Chika 

Chocolate Chip Pumpkin Muffins

Happy Turkey Day! or Shall I say Gobble Gobble Day? :) After 12 hours of driving and some pit stops for Ninja and my tummy ;) we have arrived in Kansas City. First, I would like to stay that I am the worst food blogger ever- I forgot my camera :( How to capture the foodie adventure?! I have already told my sister that I NEED to use her camera. I am also just an absent minded person, as I forgot shoes (ie. other than my travel loafers). Luckily, my sister and I wear the same size shoe. I am however a good wife ;) as I packed everything that the hubby needed, so he could sleep in before we hit the road.

But one food adventure was already lost- we went to Thai Place-- to eat dinner yesterday. It was a cute restaurant and nice romantic vibe but the food was over-priced for quality that was decent. But I do love Thai food- I had some Crab Rangoons  Pad-See-Ew, and some chocolate, cream cheese, coconut wantons (now do not get too excited and you are probably thinking- WHAT? but sadly they were "eh" at best). Do not worry- I would never forget to capture a cupcakery adventure- though I am not sure if I should start just sharing my foodie trips, especially since I have Columbus, Ohio next week.

So- I am assuming that most food bloggers have been preparing for this main event for a while- getting their kitchen ready and their best, new creative recipes to post. I, must be honest- I would love to cook a big, fancy Thanksgiving meal and share my menu (and I plan to...when I host Thanksgiving at my place), but after driving for 12 hours...I just did not want to cook. So we will be doing the forbidden- going out for Thanksgiving Dinner. But, I promise- one day, maybe next year? I will bring out the big guns, hours upon hours of cooking with fancy and creative recipes to share a For the Love of Dessert Thanksgiving.

What will I share in the spirit of Thanksgiving- the hubby's breakfast for this week- Chocolate Chip Pumpkin Muffins :)

CHOCOLATE CHIP PUMPKIN MUFFINS

Adapted from Inhabitots

INGREDIENTS

Preheat Oven to 350F degrees

2 c. of canned pumpkin
2 c. sugar
2/3 c. vegetable oil
1/2 c. buttermilk or regular milk
2 tsp. vanilla
2.5 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 c. chocolate chips

DIRECTIONS

In the bowl on a stand-mixer, fitted with paddle attachment- cream together pumpkin, sugar, oil, milk, and vanilla until smooth. In a separate bowl- whisk together flour, baking soda, and cinnamon. Add wet ingredients and combine on low speed until just well incorporated. Finally, mix in chocolate chips.

Place cupcake liners in cupcake tray and using an ice cream scoop- fill each cup 3/4 full. The original recipe stated that the muffin rise a lot but mine did not. So I would do at least 3/4 of the way full if not completely. Bake 20-22 minutes.

Enjoy,
Chika

Snickerdoodle Blondie-Cake

All good dinners made out of sadness also need dessert right? ;) I know, I know...perk up...But you see Ninja just happens to be one of my major soft spots. And I think it is always worse with a pet- they look extra sad when they are in pain  :( and you just want to do everything to make it go away! Give me a few more days- and I promise not to be debbie downer, or bitter betty or sad sally ;) I have worked too long with children...

Luckily I had a recipe up my sleeve. I actually made this recipe over the weekend for the hubby so his sweet tooth would not need to rely only on my fluffy, chocolate fudge cookies-- since he's prone to being "chocolated out." I do not think I will ever let him live that down! :) Since I know that the hubby does not have the same love for chocolate that I do- I am constantly in the search for dessert recipes that do not involve chocolate and seem interesting to me. But since I have such a huge bias- this is no easy task!

I stumbled upon these snickerdoodle blondies. However, after making them- because apparently, I just have that weird touch- my "blondies" came out more like cake. I tried to think of a cute name that combines the two (ie. cookies + brownies = brookies) but when you combine brownie or blondie with cake, you either get blake or brake...ummm....fail. So Brownie-cake it was. I have to say, even though I am not a fan of anything that does not have chocolate. I thought these were pretty darn yummy. I think the hubby was a big fan- because I made a whole 9x13 dish of these on sunday...and its now wednesday and they are almost done :)

SNICKERDOODLE BLONDIE-CAKE

From My Own Sweet Thyme

INGREDIENTS

 Preheat Oven to 350F degrees

2 2/3 c. flour

2 tsp. baking soda

1 tsp. salt

2 stick of butter, softened

2 c. brown sugar

2 eggs, room temperature

1 tbsp. vanilla

2 tbsp. white sugar

2 tsp. cinnamon

DIRECTIONS

Whisk together flour, baking soda, and salt- set aside. In mixer, fitted with paddle attachment, cream butter and sugar for 5 minutes- until fluffy. Then add, one egg at a time and vanilla. Add dry mixture, slowly, and mix in until just incorporated. Grease a 9x13 pan (I usually save the butter wrapper and use the remainder to grease the pan). Spread batter in pan. In a small bowl mix together white sugar and cinnamon. Sprinkle the sugar/cinnamon mixture evenly over batter. Bake for 25-30 minutes. Cut into small squares once cool and serve.

Enjoy,

Chika