Christmas M&M Cookies

I actually had a little bit of spare time today, and what did I find myself wanting to do?  There is just that love for cooking that has me wanting to bake!   Just some cookies I saw on foodgawker and knew the kids would love them.  So it was time time to whip them up on a whim, and they were easy, fast, and yummy!

Christmas M&M Cookies
Yields about 1 1/2 dozen

2 1/2 cups all-purpose flour
2 tsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup salted butter, chilled and diced into cubes (about 1/2-inch)
1 cup packed light-brown sugar
1/2 cup granulated sugar
2  large egg
3 tsp vanilla extract
1 (11 oz) bag M&M's


Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. 

In the bowl of an electric stand mixer fitted with paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium speed and whip until creamy, about 3 - 4 minutes. Mix in egg and egg yolk. Stir in vanilla.  With mixer set on low speed, slowly add in dry ingredients and mix just until combine (batter will be thick due to the chilled butter). Mix in M&M's (I set aside about 1/4 cup of the M&M's to lightly press into the tops of cookies before baking so they show through more, totally optional). 

Scoop dough out 2 Tbsp at a time and shape into a ball, place on nonstick cookie sheet  - fitting 8 per sheet.  Bake in preheated oven 10-12 minutes until edges are lightly golden. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container. 

Dark Chocolate Banana Bread

I love baking anytime, but especially in Fall and at Christmas time.  Breads are wonderful to bake, and I love eating them for breakfast with a cup of coffee.  This is the first time I've ever made a chocolate bread and I really like what I did here with the dark cocoa.  Of course I love dark chocolate so I really like this bread.  I got the original recipe from Becky Bakes, and made a few changes and had to substitute the buttermilk. It still turned out delicious!

• 2 cups all-purpose flour
• 1 cup unsweetened dark cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup sugar
• 1/2 cup (packed) light brown sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 1 cup substitute buttermilk (1 cup milk, 1 Tbsp vinegar)
• 1/2 cup chocolate chips
• 1/2 cup pecans, chopped

Preheat oven to 350 degrees F.  Spray a 9×5 inch loaf pan with Bakers Joy and place it on an insulated baking sheet when baking,  this extra insulation will keep the bottom of the bread from overbaking.
 
Mix milk & vinegar, and let stand until needed, at least 5 minutes.
 
Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute  until soft.

Add the sugars and beat for 2 minutes more.  Add the eggs one at a time, beating for a minute after each addition.  Reduce the mixer speed to low and mix in the mashed bananas.  Add the dry ingredients in a little at a time, mixing until they disappear into the batter.  Still on low, add the buttermilk slowly a little at a time. Stir in the chocolate chips and pecans.  Pour batter into pan.  (you could make two thinner loafs by using 2 pans, this makes a lot of batter)

Bake for 3o minutes.  Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 50-60 minutes (total baking time is between 80 and 90 minutes, this is for one pan, bake time would have to be less if batter is split to two pans), or until a thin knife inserted into the center comes out with a few crumbs.  Transfer the pan to a rack and cool for at least 20 minutes before flipping out of pan.  Let cool to room temperature.

Coconut Pie

This has been an all time favorite of mine since I was a little girl!  I always loved my moms' coconut pie and now I have her recipe.  I've made it about 3 times since I've been married and it still never seems to turn out like my moms, but it's still good!

Ingredients for filling:

• 1 cup sugar
• 4 Tbsp flour
• 3 eggs (yolks separated)
• 1 tsp vanilla
• 1 1/2 cup milk
• 1 cup coconut

Meringue Topping:

• 3 egg whites
• 1/3-1/2 cup sugar
• 1/8 tsp cream of tarter 

Separate egg whites.  Place yolks in pot you'll be cooking them in, and beat them up really good.  Then add 1/4 cup milk, mixing well.  In a separate bowl combine sugar and flour.  Add this a little at a time to yolk mixture until all mixed up smoothly, not clumpy.  Next pour in rest of milk, and add vanilla.  It will be runny at this point.  Cook on 4/5, or medium low heat, stirring constantly, about 15-20 minutes, until the filling thickens up.  Remove from heat, add coconut and pour into pie crust.

For the meringue, beat egg whites until they are peaky.  Add sugar, and cream of tarter.  Beat until meringue thickens up, taking about 5-10 minutes.  Once thick and peaks will stay up, add to top of pie and spread all the way to edge of pie crust.  It tends to separate at edge after setting so be sure and get a good spread to the edge.  Sprinkle top with coconut.

Bake @ 350 degrees until top is lightly brown.  About 10-15 minutes.