Mini M&M Chocolate Chip Cookies

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

I love tiny cookies.  They’re just so much fun.

And I had a bunch of mini M&Ms left over from our Rice Krispies Christmas Trees, so I decided to bake with them, instead of just devouring the bag in a single sitting.

Thus was born:  Mini M&M Chocolate Chip Cookies.

Because the mini M&Ms weren’t enough:  I really felt we could use some mini chocolate chips, too.  :)

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

It’s a pretty basic chocolate chip cookie recipe, and a variation of the one I normally make.

One difference is that I usually make chocolate chip cookies with dark brown sugar.

But we were out.

So I used light brown – which is fine.  It’s just not quite as dark in color or as sweet.

But still good.

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

Doesn’t that look amazing??

I mean – the colors – the ooey gooey-ness!!

*drooling now*

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

To make the cookies miniature, just scoop the dough out with teaspoons, not quite filling them up all the way.

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

If you prefer, you could also make giant cookies, but I liked the way they look small.

Besides, I added these to some Christmas cookie platters, so small was convenient.

And cute.  Did I mention cute??

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

Mini M&M Chocolate Chip Cookies

Ingredients:

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 large egg
1 cup miniature chocolate chips
1 cup miniature M&M candies

Preheat oven to 350°F (180°C).

Combine flour, baking soda, and salt in a small bowl.

Either with a mixer or by hand, blend softened butter, granulated sugar, brown sugar, and vanilla until creamy. Add egg, beating well until combined. Gradually beat in the flour mixture. Stir in the chocolate chips and M&Ms.

Drop about a half-teaspoon to a teaspoonful of dough onto ungreased baking pans. Bake for 9 to 11 minutes, or until edges are just beginning to brown.

Cool on wire racks. Store covered.

Makes about 5 dozen.

[Note: you can use either light or dark brown sugar for this recipe. I used light brown sugar here, which has a milder flavor. If you use dark brown, the cookies will be a little darker in color, as well as a little sweeter.]

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And click here for the free printable PDF version:  Mini M&M Chocolate Chip Cookies

Enjoy!

Roaming Rosie Signature

Best EVER Fudgy Peanut Butter Brownies

Best Ever Fudgy Peanut Butter Brownies

These things are amazing.

Fudge-ily, goo-ily, peanut buttery, amazingly amazing.

If you like fudge brownies, you’re SO going to love these.

The peanut butter is like icing on an awesome cake.  And you could probably change it up, too:  try almond butter or nutella instead.  I used honey roasted peanut butter.

Annnnnnnd I am so drooling again………

Best Ever Fudgy Peanut Butter Brownies

Anyway, I should point out that there ARE quite a few steps involved in making these brownies from scratch – but they are so completely and utterly worth it!

Plus, I had such a fun time in the kitchen cooking with my girls.  :)

I only make them once or twice a year, but that has more to do with how many I devour than how long it takes to make them.  Because they are sooooooo worth it.

Besides, you can always freeze some.

Best Ever Fudgy Peanut Butter Brownies

Now just try and tell me that those don’t look amazing!!

You can get the recipe on Food Network:  Peanut Swirl Brownies from Ina Garten.

Best Ever Fudgy Peanut Butter Brownies

Enjoy!

{I know you will!!}

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Cutout Cookies: The Easy Way!

easy cut out cookies

I recently made Chocolate Almond Mummy Cookies.

They were REALLY good.

So when I was craving some homemade cookies the other day, this recipe was still fresh in my mind and I was totally thinking that I could use some more iced chocolate almond cookies.  So I made a batch.

I did not, however, feel like cutting out the cookies.  So I simplified the entire process by using a pizza cutter to cut the rolled out dough into a bunch of squares.

Didn’t even measure.

I did re-roll the uneven outer cookies and re-cut them to make nicer looking squares… but that only took and extra minute or two.

I had some fun with the decorating.  Just poured the icing into a plastic baggy, snipped off the corner, and drew.  Played around with patterns and letters.

And then, the important part:  I ate them.  :)

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Jack O’ Lantern Cinnamon Buns

Jack O Lantern Cinnamon Buns

We had these Jack O’ Lantern Cinnamon Buns for breakfast the morning after Halloween.

I know, I know… didn’t we get enough sugar from trick or treating??

Well, yes, but Halloween was on a Friday and darned if I was going to let an entire weekend go by without continuing the celebration.

However, I was looking for something very easy.  Not “oh, that wasn’t too bad.”  EASY.

I mean, I could have gone all out and made the dough from scratch, taking the time to dye it orange, and mix in some real pumpkins, and to dye the icing as well, but – really – I couldn’t be bothered.

Not while dealing with a candy hangover, anyway.

Jack O Lantern Cinnamon Buns

One of the reasons this was easy was because nothing was homemade.

Except the faces.

But those I did when I was making chocolate covered marshmallow ghosts a few days earlier.

Either way, you should do these ahead of time.  There’s no reason not to:  they keep well.

What I did was freehand some jack o’ lantern faces on some waxed paper with some melted dark cocoa candy melts.  You could try to use regular chocolate chips, but I don’t suggest it.

At first, I tried to make two eyes, a nose, and a mouth {see the faces in the upper right hand corner of the above photo} but they just looked strange.  Instead, I switched to just making two eyes and a mouth.

Just make sure that the mouth touches both of the eyes so that the face is all one piece.  Otherwise you’ll be pulling a bunch of little pieces off of the waxed paper and puzzling it together waaaaaaay too early in the morning.  This way it’s just peel-and-stick.

I stored my faces, along with the waxed paper cut into smaller pieces, in a baggy in the fridge.  When I stuck the buns in the oven, I stuck the faces in the freezer.  This made them easier to remove from the waxed paper and less likely to start melting in my hand.

Jack O Lantern Cinnamon Buns

To Make the Jack O’ Lantern Cinnamon Buns: 

As I mentioned, the buns and icing were just regular store bought cinnamon rolls.  So cook them according to the package directions, then remove them to a serving platter and add the icing.

Before the icing starts to dry and harden, sprinkle them generously with the orange sugar sprinkles.

Then place the chocolate faces on top.  Press ever so gently to make sure it’s stuck to the icing, but don’t press down too hard.  Pressing down roughly will cause the faces to break, and after a few minutes they’ll melt slightly, adhering to the icing all by themselves.

Then just serve and relax!

Here are the sprinkles and candy melts I used:

Wilton Orange Sugar Sprinkles Wilton Dark Cocoa Candy Melts

Orange sprinkles can be more difficult to find when it’s not fall, but then, you probably won’t be making these for any occasion but Halloween anyway.

Enjoy!

Roaming Rosie Signature

Chocolate Covered Mini Marshmallow Ghosts

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows

I have caused myself to possess a strangely large amount of self control by making so many chocolate covered mini marshmallows recently.

You see, the mini pumpkins that I had made earlier this month were gone.  Long gone.  So I made some more.  And some ghosts, too.

And I know what you’re thinking – why would you cover white marshmallows with white candy melts… aren’t the marshmallows ALREADY white??

Well, yes.  Yes they are.  BUT, they weren’t covered in chocolate, were they?

Everything’s better covered in chocolate.

Even bacon.

But I digress.  My point is that they’re a super easy to make snack and they look so fun.  Even though I made the eyes kind of fast and they kind of look like they’re melting.

I figure that adds to the Halloweenish charm.

Chocolate Covered Halloween Ghost Mini Marshmallows

To get the instructions on how to make these ghosts – and the mini pumpkins, too – check out my post:

Chocolate Covered Marshmallow Candy Corn & Mini Marshmallow Pumpkins

To sum it up, I dipped the mini marshmallows in melted white candy melts, let them dry on waxed paper, and when they were dry I piped on some eyes with melted dark cocoa candy melts that were in a little baggy from which I’d snipped off the corner.

But like I said, to get more details, check out the post I linked to above.

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows

Don’t these just look deliciously cute???

I separated the marshmallows into different cupcake liners in a container and surrounded them with candy corn, both for decoration and to keep them in place.

Kind of like a super sweet bento.

And if you really like the combination of chocolate and marshmallows, make sure to also check out:

Halloween Marshmallow Mummies

Happy Halloween!

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Chocolate Almond Mummy Cookies

Chocolate Almond Mummy Cookies

Aren’t those just the sweetest looking mummy cookies you’ve ever seen??

I haven’t made these things in years and I was really craving them, but this year I changed things up a little.

All I did was add some almond extract into the batter and icing, but it really makes a difference.  It adds so much dimension to the cookies.  I feel like vanilla extract gets lost in chocolate cookies, but almond brings out both flavors.

And I like the royal icing as the mummy wrappings because it dries hard and shiny, although royal icing isn’t really known for it’s spectacular flavor… but a little almond is the perfect fix!

Chocolate Almond Mummy Cookies

The cookie batter is based on the Hershey’s chocolate cutout cookies.

It’s an easy recipe, which is part of the reason I like.  You mix the dry ingredients in one bowl, blend the wet in the other, then mix ’em all together.

Chocolate Almond Mummy Cookies

Once you have your yummy chocolate almond cookie dough, cover it loosely with plastic wrap and store it in the fridge for an hour.

Try to do this before you – ahem – “taste test” the entire batch.

Chocolate Almond Mummy Cookies

Roll it out on a floured surface and use some gingerbread men cookie cutters to make the mummies.

My cutters were about 2.5 inches tall and I got 4 dozen cookies.

Chocolate Almond Mummy Cookies

The icing can be whipped up quickly with a fork.  I can’t be bothered dragging out the mixer all the time…

Anyway, if you don’t already have meringue powder, it’s worth picking some up.  I swear this stuff lasts forever.

To easily fill a plastic bag with the icing, put the bag in a glass first and fold the edges over the rim.  Scoop in the icing, and you have an instant decorating bag!

Chocolate Almond Mummy Cookies

Don’t those look gorgeous??

Once the cookies are completely cooled – and once you’ve made sure to place some waxed or parchment paper under the cooling racks – then go ahead and “wrap” your mummies.

Snip a small hole in the corner of that decorating bag you’ve just filled and drizzle it back and forth over the cookies, allowing it to overlap now and then.

When the icing is hard, CAREFULLY remove the cookies from the racks.  {A couple of my guys lost their heads this way because I got impatient.}  Just use a spatula instead of yanking them off and you should be fine.

Chocolate Almond Mummy Cookies

And while the icing is still wet, you COULD add some eyes, by way of mini chocolate chips or mini M&Ms or something along those lines, but I don’t find that necessary.

I like the look of them without any eyeballs.  More elegant.  If mummies can be such a thing…

Chocolate Almond Mummy Cookies

Chocolate Almond Mummy Cookies

Ingredients:

1/2 cup (1 stick) butter, softened
1 large egg
3/4 cup sugar
1 teaspoon almond extract
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

2 cups confectionary (powdered) sugar
1 1/2 tablespoons meringue powder
1/2 teaspoon almond extract
3 to 4 tablespoons water

Blend the butter, egg, sugar, and almond extract. In a separate bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Slowly add the dry ingredients to the butter mixture until fully incorporated. Cover and refrigerate for one hour.

Preheat oven to 325°F (170°C). On a floured surface, roll out the dough to about a 1/4 inch thick. Use a 2 to 3 inch cookie cutter in the shape of a gingerbread man for the mummies. Place on ungreased baking sheets. Bake for 6 to 8 minutes or until you can lightly touch the cookie without leaving an indentation. Cool completely on wire racks.

For the icing, use a fork to blend the sugar, meringue powder, extract, and 3 tablespoons water. Continue to add about half a tablespoon at a time until you reach your desired consistency. You should be able to lift the fork out of the bowl and have the icing slowly drip off in a thick line.

Put the icing in a decorating bag or in a plastic baggie with the corner snipped off, and decorate the cookies by moving the icing back and forth over them. Be sure that you have something under the racks to catch the excess icing, such as waxed paper.

Once the icing has hardened, very carefully remove the cookies from the racks. Store covered.

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Here is the free printable PDF version of the recipe:  Chocolate Almond Mummy Cookies

And a few things you may need:

Wilton Christmas Cookie Cutters Wilton Meringue Powder Imitation Almond Extract Organic Almond Extract

Enjoy!

Roaming Rosie Signature

Halloween Marshmallow Mummies

Halloween Marshmallow Mummies

These Mummy Marshmallows are soooooo cute!

But to be perfectly honest:  they were a pain to make.

The good news?  I know what I did wrong and can help you avoid my mistakes!  :)  If you don’t do what I did, then they’re super, super easy to make.

I picked this particular combination because I liked the concept of these as a somewhat “reversed” mummy.  Usually the mummy wrappings are white and the background dark, but I switched it around by using white marshmallows and a dark colored “wrapping.”

I suppose you could get some chocolate marshmallows and drizzle white candy melts over them, too.

Just a thought.

Halloween Marshmallow Mummies

You can see that I decorated them on the floor.  This was to make it easier for my 4yo could help {her little sister was napping}.  More casual, I guess you could say.

Anyway, to get to the heart of the matter:  I used melted chocolate chips for this.

I don’t know why.

I bake with chocolate chips all the time and seem to repetitively forget that they’re best for just that – baking.  NOT decorating.

To solve this problem, just use candy melts instead.  The regular chocolate chips get too hot, harden too fast, and don’t melt as evenly in the microwave.

I also stuck them in a little plastic baggie.  To my credit, that’s all I had available.  But the tiny sandwich bags tend to burst open when you have something in them that you’re trying to squeeze out of a snipped corner.  Thus:  the half-cleaned blob on my tray.  So do yourself a favor and use either a heavier, freezer-weight baggie or a traditional cake decorating bag with a metal tip.  It’ll save your sanity.

Halloween Marshmallow Mummies

So…

To make the Mummy Marshmallows: 

1.  Place marshmallows on their side on waxed or parchment paper.

2.  Drizzle melted Dark Chocolate Candy Melts over the tops of the marshmallow, moving from side to side.

3.  Place two mini M&Ms on top of the chocolate as eyes {preferably with the “m” facing down} and drizzle a little chocolate over the eyes to make them appear partially hidden.

4.  Let the chocolate harden.  Store covered.

Halloween Marshmallow Mummies

An easy concept, really.  And if you don’t make the mistakes I did, it will only take a few minutes to complete the entire project.

Maybe next year I’ll attempt this with more coffee in my system and remember to follow my own advice.  :)

Roaming Rosie Signature

Chocolate Chip Cinnamon Banana Bread

Chocolate Chip Cinnamon Banana Bread

This is some awesome bread.

I came up with this recipe to get a bread that was moist and soft and very, very chocolatey.

It’s kinda rich, too.

If you prefer to have a little crunch in the middle, though, you could substitute half of the chocolate chips with chopped walnuts.

Chocolate Chip Cinnamon Banana Bread

It’s a pretty basic banana bread recipe.

All the usual suspects.

Plus the chocolate chips, and a little cinnamon for an extra layer of flavor.  I love cinnamon.

Chocolate Chip Cinnamon Banana Bread

It will look pretty wet as you’re mixing it, but that’s okay.

Chocolate Chip Cinnamon Banana Bread

Here’s the dough in the pan.

The little bit of moisture around the edge is from the baking spray I used.  I don’t usually have the patience to butter and flour a pan, so I use the baking nonstick spray that has flour in it.  Maybe not the healthiest thing in the world, but it’s easy.

I did add a piece of parchment paper to the bottom of the pan, as well, just in case.  Better safe than sorry.

Chocolate Chip Cinnamon Banana Bread

Doesn’t that look amazing?

And it smells even better than it looks.

Chocolate Chip Cinnamon Banana Bread

Like I said:  very, very chocolatey.

That chocolate in every bite is what I think makes the smoothness of the bananas and the spice of the cinnamon extra awesome.

Sometimes I eat it just like that, and sometimes with butter.  Sometimes for breakfast, and sometimes for dessert.

Either way, it’s pretty filling.

And awesome.

Chocolate Chip Cinnamon Banana Bread

Chocolate Chip Cinnamon Banana Bread

Ingredients:

3 large, ripe bananas
1/3 cup butter, melted
1 cup sugar
1 egg, beaten
1 tsp vanilla extract
1 tsp ground cinnamon
1 teaspoon baking soda
1/8 tsp salt
1 1/2 cups all-purpose flour
1 cup miniature chocolate chips

Preheat oven to 350°F and prepare a 9×5 inch loaf pan.

In a large bowl, smash the bananas with a fork until mostly smooth. Mix the melted butter into the bananas. Mix in the sugar, egg, and vanilla until combined. Then mix in the cinnamon, baking soda, and salt. Stir in the flour, 1/2 cup at a time. Stir in the chocolate chips.

Pour the batter into the loaf pan. Bake for 50 minutes to 1 hour, until browned. Cool in pan for 5 minutes, then transfer to a wire rack and cool completely.

[Note: This is a moist bread with chocolate in every bite. If you want less chocolate, and a little crunch, you could substitute half of the chocolate chips for chopped walnuts.]

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For the printable PDF version of the recipe, click here:  Chocolate Chip Cinnamon Banana Bread

Enjoy!

Roaming Rosie Signature

Red, White, and Blue July 4th Cookies

Red White and Blue July 4th Cookies

Happy July 4th!

Made these festive cookies today.

I dyed some sugar cookie dough red (with Wilton Christmas Red gel), rolled the balls of dough in red sugar sprinkles, and baked.

Just after pulling them out of the oven, I gently pressed on a chocolate star that I made from blue candy melts the night before.  I put a white chocolate dot in the center of the star, but, honestly, they wound up looking a little bit more like fireworks than stars.

Still tasted awesome, tho.

Enjoy your weekend!

Roaming Rosie Signature

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies {just add chocolate chips to 3-ingredient peanut butter cookies!}

I love these cookies.

First off – it’s tough to beat a 3-ingredient cookie.  Especially one that tastes this good.

But add chocolate:  pure, unadulterated awesomeness.

And the darn things taste like Reeses peanut butter cups!

Seriously.

Chocolate Chip Peanut Butter Cookies

Okay, look at that photo.  Four things in this cookie.

That’s it.

You have no excuse not to make these.

Chocolate Chip Peanut Butter Cookies

First, mix together some peanut butter, sugar, and an egg.

Then stir in chocolate chips.

Roll up some dough, flatten with fork, sprinkle with extra sugar.

Try not to devour them before you bake them.

Chocolate Chip Peanut Butter Cookies

My little helping hands decided the remaining chocolate chips should be spread over the counter.

Easier access.  :)

And my oldest daughter decided that we should put chocolate chips on top of most of the cookies before baking them, but, just so you know, they didn’t stick.

Chocolate Chip Peanut Butter Cookies

Look at that beautifulness.

These cookies are seriously addicting.  Very tempting.

I may have to make half a batch next time.

{And I think I forgot to include the yield amount in the printable recipe… it makes 24 cookies.}

And, below, is a photo of little fingers making off with my photo props.  :)

Chocolate Chip Peanut Butter Cookies {and sneaky fingers!}

Chocolate Chip Peanut Butter Cookies

Ingredients:

1 cup creamy peanut butter
1 cup granulated sugar
1 large egg, slightly beaten
1/2 cup semi-sweet chocolate chips

Preheat the oven to 350°F.

Mix the peanut butter, sugar, and egg until combined.

Stir in the chocolate chips.

Shape a generous teaspoonful of the batter into a circle. Place on an ungreased cookie sheet and flatten by pressing a fork into the top in an X pattern.

Generously sprinkle granulated sugar over the top of the cookies.

Bake until set, about 18 minutes.

Cool on pan for two minutes, then move to wire racks to cool.

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Click for the Free Printable PDF:  Chocolate Chip Peanut Butter Cookies

Enjoy!  {I know you will.}

Roaming Rosie Signature