Lovin' From the Oven

Molasses Snickerdoodles

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I feel so behind in the baking game. I haven’t opened a cookbook in three months, haven’t baked cookies since Christmas, and have a ton of ingredients that need to be used up! An unopened jar of Nutella has been staring at me every time I open the cabinets.

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I really need to get back in the rhythm. Now, all I do is eat desserts from every where else but my kitchen. Not that that’s a bad thing. Desserts made by someone else always taste better!

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Here’s a little twist on a classic snickerdoodle. By adding molasses, you get a beautiful caramel colored cookie. It also changes the taste just a tad. I love how beautiful and sparkly these cookies look in the light. They would look great on a plate when having guests over, don’t you think?

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Here’s to hoping that I get back in the groove soon!

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Recipe from Love and Olive Oil

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Molasses Snickerdoodles

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated or turbinado sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375 degrees F.
  2. Cream together the butter and sugar. Add in molasses. Mix in the egg and vanilla until smooth.
  3. Gradually stir in the flour, cream of tartar, baking soda, and salt until just combined.
  4. In a small dish, mix sugar together with cinnamon until well blended.
  5. Drop dough by rounded tablespoons into the sugar mixture and roll until evenly coated.
  6. Drop on parchment-lined baking sheets, leaving room for them to spread a little.
  7. Bake for 9 to 10 minutes.
https://lovintheoven.com/molasses-snickerdoodles/

Funfetti Wedding Cookies

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I’ve been a little MIA. In case you haven’t heard yet, my little girl was born on February 14th! Her birth story is up on Hello Militello, if you’re interested. This babe has also taken over my Instagram and I haven’t looked back since.

Now that I’ve finally gotten myself situated at home and into a routine, I’m able to update my blogs again. So sorry for the lack of posts! IMG_7465

This is a simple cookie, but I love the extra color that the jimmies add. I’m also a fan of the almond extract used in these cookies. I don’t know why I don’t use almond extra more often. It tastes so good! These cookies are a little messy to eat because of the powdered sugar on the outside, but you can make them small so you can eat them in one bite if you want to avoid getting powdered sugar on your face. These cookies are basically a sweet shortbread, which is my kind of cookie.IMG_7466

I haven’t baked anything in the past couple of weeks (besides frozen cookie dough) and I miss it! I just feel like the house is constantly a mess now because of all of the baby gear/laundry laying around and I don’t want to make a bigger mess in the kitchen. That’s just more for me to clean! And there’s never enough space. Oh, what I would do for a cleaning service. I bow my hat down to the moms that do it all! It’s no easy task and the “to do” list is never ending. IMG_7479This recipe comes from Crazy for Crust.

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Funfetti Mexican Wedding Cookies

Ingredients

  • 1 cup unsalted butter, softened (use real butter, no substitutions)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 cup rainbow sprinkles (jimmies work best)
  • Additional powdered sugar, for rolling

Directions

  1. Preaheat oven to 375°. Line two cookie sheets with Silpat sheets.
  2. Cream the butter, 1/2 cup powdered sugar, almond extract and vanilla extract together.
  3. Gradually add in the flour and salt until just combined. Mix in the sprinkles.
  4. Roll dough into 1 tablespoon sized balls and bake for 7-10 minutes.
  5. Remove from oven and let cool for five minutes before rolling into additional powdered sugar.
https://lovintheoven.com/funfetti-wedding-cookies/

Malted Milk M&M Cookies

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Crispy M&M’s came back last year, and I was ecstatic. It’s my favorite kind of M&M (although peanut butter M&M’s are a close second). The packaging really threw me off, though. It’s not the same bright blue color that it used to be. It’s now lime green!

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You bet your bottom dollar that I went to Target and picked up a few of these large bags when they first re-released them. They’re long gone now, but hopefully they’re here to stay.

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I’m still preggers. We’re sitting here playing the waiting game. I’m less than a week out from my due date, but it doesn’t seem as if she wants to come out any time soon. We’ll see!

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As I’m waiting, I’ll keep nibbling on cookies. Maybe that’s why the little baburri doesn’t want to come out yet. She likes all the sweets that she gets when she stays in my belly!

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These are simple cookies that everyone will like. The malt powder changes things up a little bit, but most people that tried these cookies couldn’t even taste it.

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Recipe from Polka Dot Chair.

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Malted Milk M&M Cookies

Ingredients

  • 1 cup shortening
  • 1 1/4 cup packed brown sugar
  • 1/2 cup malted milk powder
  • 2 tbsp dark cocoa powder
  • 1 tsp vanilla
  • 1 egg
  • 2 tsp soy milk
  • 2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup chocolate chunks
  • 1 cup M&M's® Crispy

Directions

  1. Preheat oven to 375 degrees.
  2. Cream together the shortening, sugar, malted milk powder, and cocoa powder.
  3. Stir in the vanilla, egg, and soy milk. Gradually mix in the flour, baking soda, and salt.
  4. Add in the chocolate chunks and M&M's and stir by hand.
  5. Drop by spoonfuls onto a greased cookie sheet (or use a silicon liner or parchment paper).
  6. Bake for 8-10 minutes.
https://lovintheoven.com/malted-milk-mm-cookies/

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