These may very well be my favorite cookies ever. I’ve only ever gotten M&M cookies from the cookie aisle and while those are great, they aren’t soft. And I love a soft cookie!

Tracey shared this recipe a couple weeks back and I haven’t been able to stop thinking about them. I finally remembered to buy some M&Ms (at Lowe’s of all places) this past weekend and made them as soon as I walked through the door. And I’m not even going to try to lie about it – they didn’t survive the weekend.

A nasty wildfire broke out in this city that I have come to love and I have been absolutely glued to the TV. I lived the first 26 years of my life on the Gulf Coast so I’ve never seen anything like this! It’s amazing in a completely horrific way.

But back to the cookies – I haven’t cooked, baked, anything else all weekend because I can’t walk away from the TV. These cookies are literally the only thing I ate. And I’m not complaining because they are so good! They’re a little different from your typical sugar cookie in that they include cream cheese, which I guess is what keeps them so soft? It also adds a little bit of a tang that is fantastic with the super sweet M&Ms.

As of writing this, Colorado has 10 wildfires burning. If you are able to help at all check out If you are local to the Springs, Springs Bargains has been keeping a post updated about donation locations and volunteering.

Two years agoLettuce Wraps

Chewy M&M Sugar Cookies


2¼ cups (11¼ oz) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups (10½ oz) sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable (or canola) oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1/2 cups M&M's


  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper. Put the â…“ cup of sugar (for rolling) in a pie plate or similar dish; set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, combine 1½ cups of sugar and cream cheese in a large bowl. Pour the warm butter over the cream cheese mixture and beat to combine. Beat in the oil then the egg, milk and vanilla extract. Mix until smooth. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add ¾ cup of the M&M's to the dough. Continue mixing until a soft dough comes together.
  4. Use a cookie scoop to portion out about 2 tablespoons of dough, roll quickly into a ball, and roll through the sugar you set aside earlier. Place 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Press 2 or 3 more M&M's into the top of each cookie.
  5. Bake the cookies for 11-13 minutes, rotating the sheets halfway through. The cookies should not brown but the tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.


This is the pie I made for my birthday. I had it for lunch and dinner yesterday. And it was awesome.

It’s so not something I’d normally choose to make for myself. I’m a big fan of the grocery store cakes with the thick white buttercream but I’ve been dreaming about this pie for weeks now. It was time to make the dang pie.

I thought this was going to be very labor intensive – I mean, a name like Chocolate Truffle Pie just sounds intimidating, right? But it wasn’t at all. If you can melt chocolate in the microwave, you can make this pie. There is a lot of waiting around but the best things in life have to sit in the fridge overnight. Or something like that.

The pie is fantastic, as I’m sure you can imagine. It’s a graham cracker crust (my favorite!) with a chocolate truffle layer and then a chocolate mousse-ish layer. With whipped cream on top! It’s super rich but it’s perfect for anyone with a deep love of chocolate. I do recommend using a chocolate you absolutely adore since it’s, well, pretty much the only ingredient.

Also, buy a massive container of heavy cream. I had to make two trips to the grocery store just for heavy cream the day I made this. And that, my friends, is not fun with 3 little people in tow.

Two years ago: Birthday Cake Ice Cream

Chocolate Truffle Pie


For the crust:
20 graham crackers (I used about 1¼ cup crumbs)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the truffle filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate, chopped
For the whipped chocolate filling:
6 ounces bittersweet chocolate, chopped
1½ cups heavy cream, divided
½ teaspoon vanilla extract
For the whipped cream:
1 cup heavy cream
¼ cup powdered sugar
Shaved chocolate


    To make the crust:
  1. Preheat oven to 375F.
  2. Grind graham crackers in a food processor until fine. Add butter and continue pulsing until the mixture is moistened. Press into bottom and up the sides about halfway of a 9-inch pie pan. Bake for 7 minutes. Cool completely before moving on to the next step.
  3. To make the truffle filling:
  4. Put chocolate in a medium-sized heat-proof bowl. In a small saucepan, bring the heavy cream just to a simmer. Pour over the chocolate. Let sit for about 1 minute then stir until smooth. Spread into the cooled crust. Freeze until firm, 20-30 minutes.
  5. To make the whipped chocolate filling:
  6. Heat chocolate, ½ cup of the cream, and vanilla in microwave for 20 second bursts, stirring between each one, until chocolate is melted and mixture is smooth. Be careful not to overheat! Let cool before proceeding.
  7. Beat the remaining cup of cream on until thick. Add the chocolate mixture and continue to beat until soft peaks. Spread this over the truffle filing and refrigerate overnight.
  8. To make the whipped cream:
  9. Beat cream and powdered sugar together until stiff peaks form. Spread or dollop over pie as you wish. Use a grater or vegetable peeler to make chocolate shavings for garnish (optional). Store in refrigerator until serving.


It’s Secret Recipe Club reveal time again! I really lucked out this month. Cooking Mimi is the blog I was assigned and it is filled with the kind of recipes that my boys love: simple but delicious! I had such hard time choosing which of her recipes that I wanted to make and added quite a few to my bookmarks (like this Sweet and Spicy Chicken) but ultimately I went with her Chocolate Cream-Filled Cake.

She sold me on this one when she said it was like those tasty Little Debbie Swiss Cake Rolls. My husband and I have this weird thing where we hide boxes of Swiss Cake Rolls in each other’s closet and then laugh hysterically when the other person finds them. It never gets old. But anyway, he’s been gone for awhile now so there have been no Swiss Cake Rolls in the house.

And let me tell you, it does taste like a Swiss Cake Roll. But better! Because, in my world, a thick layer of buttercream is better than a thin glaze. The cake and the filling taste exactly like the rolls though!

The recipe is interesting because it doesn’t include any eggs so I was a little worried about the texture. I actually forgot that it didn’t contain eggs until I sat down to write this and since I consumed a massive amount of this cake,  I think it’s safe to say that there is no noticeable difference in textures.

I halved the recipe and made it in an 8×8 square pan, then just sliced that in half to get the layers. I did end up making a little extra filling and frosting though which should come as no surprise.

Chocolate Cream-Filled Cake


For the cake:
3 cups all purpose flour
6 tablespoons cocoa powder
2 teaspoons baking soda
1 teaspoon salt
¾ cup oil
2 cups sugar
2 tablespoons vinegar
2 teaspoons vanilla
2 cups water
For the filling:
3 tablespoons flour
½ cup milk
½ cup shortening or softened butter
½ cup sugar
1 teaspoon vanilla
For the frosting:
½ cup butter, softened
2/3 cup cocoa powder
1 teaspoon vanilla
3 cups powdered sugar, sifted
1/3 cup milk


    To make the cake:
  1. Preheat oven to 350F. Butter two 9" round cake pans and dust with cocoa powder.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Add oil, sugar, vinegar, vanilla and water. Mix just until smooth and divide evenly between pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10-15 minutes. Remove from pans and cool completely before filling and frosting.
  3. For the filling:
  4. In a small saucepan, whisk together flour and milk. Cook over medium low heat until thickened, stirring constantly. Let cool completely.
  5. In the bowl of a stand mixer fitted with the paddle, beat together the cooled flour mixture, shortening or butter, sugar, and vanilla. Beat on fairly high until the filling is fluffy.
  6. For the frosting:
  7. In a clean bowl of a stand mixer fitted with a paddle, beat together the butter, cocoa powder, and vanilla. Alternately add the sugar and milk until the desired consistency is reached.
  8. To assemble the cake:
  9. If desired split cake layers in half horizontally with a serrated knife. Place bottom layer topside down on plate. Top with all of your filling if making a two layer cake, use 1/4 if making a four layer cake. Repeat as necessary until all cake and filling is used. Frost as usual, slice and serve.


This week’s frozen treat isn’t actually frozen but it’s a fun way to serve your frozen goodies this summer! And super simple, I promise!

I love those waffle cone bowls – you know the ones? I swear my life changed the day I realized I could buy those at the grocery store. They turn what is usually a sad event (the end of a bowl of ice cream) into a happy one (“yay! I get to eat the bowl!”). I won’t even allow myself to buy them anymore because they increase my ice cream consumption waaaaay too much.

I went searching for edible bowl ideas recently for my boys and was so excited to stumble upon this one! One ingredient. No lie. Just chocolate.

(You need balloons too.)

All you do is melt the chocolate, spoon a bit of chocolate on wax paper to act as the base of your bowl, and then stick a chocolate-dipped balloon on top of that base. They chill for a little while and then you pop the balloons!

So easy and my kids were so excited about them!

One year ago: Cosmic Brownies
Three years ago: Avocado Feta Salsa
Four years ago: Pecan Honey Sticky Buns

Chocolate Cups


6 small balloons (water balloons are perfect)
cooking spray
2 cups semisweet chocolate chips


  1. Blow up balloons to desired size of your bowl. Wash and dry the balloons. Spray lightly with cooking spray.
  2. Melt chocolate chips; cool slightly.
  3. Line a baking sheet with wax paper.
  4. Drop a small spoonful of chocolate on the wax paper. Dip one balloon into the chocolate; place on the spoonful of chocolate and press down to secure it well.
  5. Place in fridge and chill under chocolate has hardened, at least a couple hours. Once hardened, pop each balloon and carefully remove them from the bowls. Serve with your favorite ice cream!


This is the best thing I’ve made this year.

I know I’ve probably said that 15 times already but for real. This is it.

I have been in love with brioche since the first time I made it and adding a swirl of chocolate brioche to it just intensified our love. It was flaky, buttery, and extra rich – everything a good brioche should be.

When you make a marbled quickbread, you just dollop the batters on top of each other and then you use a knife to swirl them together. But with a yeast bread, that’s not really an option. So the method for this was really interesting and fun – you stack the dough on top of each other, slice into strips, and then slice again into pieces. Then you take all those pieces and shape them into a ball.

It produced the prettiest swirls!

For being such a good looking bread, it really wasn’t much work at all. I know a lot of people say that brioche is a pain in the you-know-what to work with but I think it’s one of the easiest doughs. It’s silky, smooth, and the large amount of butter means that it really doesn’t stick to anything.

You better believe I’m making French toast with it this morning.

One year ago: PB&J Cookies
Three years ago: Caramel Pecans Rolls
Four years ago: Israeli Couscous with Pistachios and Apricots

Marbled Chocolate Brioche

adapted from The Modern Baker


For the brioche:
½ cup milk
2¼ teaspoons (1 envelope) active dry yeast
2½ cups all-purpose flour
7 tablespoons unsalted butter, softened
¼ cup sugar
½ teaspoon salt
1 large egg
2 large egg yolks
2 teaspoons finely grated lemon zest
For the chocolate enrichment:
1 tablespoon water
½ teaspoon baking soda
pinch of ground cinnamon
1½ ounces bittersweet chocolate, melted and cooled
3 tablespoons all-purpose flour


  1. Butter a 9x5x3-inch loaf pan and line with parchment. Butter parchment.
  2. To make brioche:
  3. Heat the milk in a saucepan until lukewarm (about 110F). Pour milk into a bowl and whisk in the yeast; stir in 1 cup of the flour, making sure it is all moistened. Cover the bowl and set aside for 20 minutes.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, salt, egg, egg, yolks, and lemon zest until all is combined. Scrape the yeast mixture in and mix thoroughly. Add the remaining flour and mix just until combined.
  5. Remove dough and place on a floured work surface. Divide into thirds. Place 2 of the thirds back in the stand mixer bowl, this time fitted with a dough hook. Turn the mixer on medium and mix until the dough is smooth, elastic, and pulls away from the sides of the bowl. Return dough to floured work surface and divide into 2.
  6. Place remaining third of the dough into the stand mixer. Make chocolate enrichment before proceeding.
  7. To make chocolate enrichment:
  8. Whisk together water, baking soda, cinnamon, and melted chocolate.
  9. Add the chocolate enrichment to the stand mixer bowl with the dough. Turn mixer on medium; add the 3 tablespoons of flour. Mix until dough is smooth, elastic, and pulls away from the sides of the bowl. Remove to floured work surface.
  10. Press one of the pieces of plain dough into a 5-inch square on the floured work surface. Repeat with the chocolate dough, placing it on top of the plain dough. Repeat with the last piece of plain dough. It doesn't need to be perfectly lined up.
  11. Use a knife or bench scraper to cut the dough into 3 strips, each about 1¾ inches wide. Cut each strip into ten ½-inch pieces of bowl. Place the cut pieces of dough into a bowl.
  12. Slide your hands, palms upward, under the pieces of dough and toss them gently.
  13. Sprinkle the pieces of dough in the bowl with 1 teaspoon of water. Gently press and squeeze the dough together into a ball. Move dough ball to your floured work surface and press into a thick 4 x 8-inch rectangle. Place the dough in the prepared pan and press to fill the pan completely.
  14. Cover the pan and let the dough rise about 1 inch over the top of the pan, 1-2 hours.
  15. Preheat your oven to 350F about 20 minutes before the loaf is fully risen. Place a rack in the middle of the oven.
  16. Bake until the loaf is well risen and deep golden brown, 35-40 minutes. Cool in the pan for 5 minutes before inverting onto a wire cooling rack.

This post submitted to YeastSpotting.