Fourth of July M&M Cookie Cups

I'm all for simple, cute, yumminess and I found all of that in this recipe. The original recipe called to bake the batter as a bar recipe but I just felt the need to deviate. I thought it would be easier to bake the recipe in cups as it increases it's portability, there is less clean up, and no need to cut perfect serving squares. I also found this recipe was very easy to put together...one pot in fact. It reminded me of my brownie recipe in  that you just whisk everything right in one pot. I did make some changes to the original recipe outside of baking them in cups; since the author said her bars were too sweet I switched out most of the granulated sugar for light brown sugar, I also melted and mixed everything in the same pot, increased the vanilla, and finally I only used certain color M&M's to go with the theme of the holiday which is red and blue...wish I had some white though..oh well. I bought my M&M's from the corner store and the packs they carry don't have white but if you want to make this extra special you can get white color M&M's (or any color for that matter) from M&M's World stores in New York, Orlando, or Las Vegas. If those locations aren't close to you you can order online from My M&M's. As for the fourth of july themed cupcake cups they were at Target for just a $1! This recipe should take no more than 45 to make including a couple minutes to cool. I also want to say this recipe can be made for any occasion by just switching the color M&M's you use. I cant stress how perfect these are for your pool party, beach day, or barbecue! Enjoy making these and happy fourth from the Cupcake Criminal and family!

Good to the last bite!!!

M&M Cookie Cups

Adapted from Stephaniecooks.blogspot.com

1/2 cup unsalted butter

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/2 cup all purpose flour

1/2 tsp baking powder

Red and Blue M&M's

- Heat oven to 350 degrees, and place 8 cupcake liners in a muffin pan.

- In small bowl combine flour and baking powder, set to the side

- In small sauce pot melt butter and then whisk/stir in both white and brown sugars.

- Allow mixture to cool slightly for just a few minutes, then whisk/stir in egg and vanilla.

- Now stir in flour mixture just until no streaks of flour are left and mixture looks uniform.

- Divide batter equally among cupcake liners and place in oven, baking for 15 minutes.

- After 15 minutes remove cookie cups from the oven and place desired amount of M&M's on top each cup.

- Place cookie cups back in oven and bake for an additional 10-12 minutes. (I did 10)

- Remove cups from muffin tin and allow to cool for a few minutes and enjoy!

Yields 8 cookie cups or bars

**If you want to make this into a bar recipe just bake in a foil lined 8x8in pan.

As Healthy As A Cookie Can Get...Whole Grain Chocolate Surprise Cookies

Its mid January and this is the time that people start to lapse on their resolutions a bit and get back into old bad habits. Since I am pretty much determined not to do that but still want to maintan a normal life and eat the things I love I will be trying to find the balance between good and bad in the foods I love to eat. Instead of completely giving up cookies maybe  theres a way to make them a bit healthier. I tried my experiment out on my beloved Chocolate Surprise Shortbread Cookies. I switched around a few ingredients and prayed to the baking gods that It would come out edible. To my surprise the cookies came out really tasty! My sister noted that they tasted considerably "healthier" but that they were good. So enough about how they came out let me tell you about the ingredients switch. I used majority brown sugar instead of white granulated and then I swapped out some of the regular all purpose flour for some whole grain oat flour which is way better for you in terms of having more fiber and vitamins per serving. Heres the proof.

less calories but less fiber and vitamins

 

 

 

Take a moment to compare the amount of fiber and vitamins

Also note the serving size you can have 1/3 cup oat flour instead of a measly 1/4 cup all purpose, it'll cost you 20 calories but dont forget your getting more fiber and vitamins. Now for the chocolate...instead of the semi sweet bar I baked with last time I opted for a 85% cocoa Green and Blacks Organic chocolate bar.

Sorry for the crinkled look, I balled it up to throw out and forgot I didn't take a pic.

This was originally bought as a stocking stuffer for me from my mom for Christmas but this isnt your average dark chocolate, its one of the most intense chocolates I've tasted containing almost no sugar. Although I'm no stranger to Green & Blacks or dark chocolate, this was a bit much for me so I opted to use it in my baking instead. I broke the chocolate into its precut pieces and kept in the fridge until I was ready to add them to the cookie dough.

Freezer cookie balls note the darker color from the brown sugar and oat flour!

I followed  the same procedure for rolling the balls except that I didn't leave the finished balls to chill on a sheet pan, I stored the cookie balls in a bowl in the freezer for a couple minutes to cool.
When the cookies went to bake I noticed that they didnt spread as much as the original batch which is more than likely due to me switching the majority of white sugar for brown sugar, which in my opinion doesn't spread as easily. To correct that problem I just used a spatula to flaten out the cookies a bit. After the cookies cooled a bit and I bit into them I was delighted that they came out perfect...intense chocolate flavor, crunchy outside, chewy inside, and a hint of sweet. I hope you all enjoy!

Whole Grain Chocolate Surprise Cookies

makes 20 cookies

2 sticks unsalted butter, cut into pieces

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 tsp vanilla extract

1 cup all purpose flour

1 cup oat flour

2 oz dark chocolate broken into 20 pieces

1. Combine sugar and butter in mixer until fluffy, add in vanilla and beat for one more minute
2. Add in flours and mix on medium low until combined.
3. Using a cookie scoop or your hand, scoop half of the dough you need for one cookie, add a piece of chocolate to the center then cover with some more dough to finish the cookie.
4. Continue shaping out all your cookies and lay them on a sheet pan or bowl to chill in the fridge for 15 minutes or freezer for 5 minutes.
5. While the cookies are in the fridge preheat your oven to 350 degrees and prepare your baking pan. (if you have a large enough fridge you can lay you cookie balls to chill on the sheet you will bake it on)
6. After 15 minutes have passed remove your cookies from the fridge and bake in the oven until cookies are browned on the edges, about 15 minutes.
7. remove pan from oven but don't remove cookies right away, allow cookies to sit for about a minute to firm up and then remove with a spatula.
8. Cool cookies on a rack and then move to cookie jar or container.

Cookie Brownies

This is actually a take on my favorite brownie recipe from Baking Bite. I think this recipe is actually on her blog but I didn't look for it so I just decided to try to make it on my own. It doesn't take anything extra except some sandwich cookies broken up into pieces such as Oreos, Newman's Own, or Joe Joe's.
I used candy cane Joe Joe's from Trader Joe's which contain little pieces of candy canes. While I had the brownie mix preparing on the stove I began crushing the cookies by hand in a separate bowl. When the batter was finished I just mixed in the cookies...baking time. I hoped that everyone would like this deviation since  normally don't mix in anything to my brownies but I said they all love Joe Joe's so it should be a hit. After they cooled and were cut I bit into them and you could definitely taste the mint and the cookies added a slightly crunchier texture to the brownies. I wasn't a big fan of them but my family gobbled up the DOUBLE BATCH in two days! I guess that facts speaks for them more than I ever could.

Peppermint Cookie Brownies

1 cup unsalted butter

8oz unsweetened chocolate

2 1/2 cups sugar

3tsp vanilla

1/2 tsp salt

4 eggs

1 cup flour

1 1/2 cup crushed cookies

- Preheat oven to 400 and line a 17in brownie pan with foil or parchment paper

- melt butter and chocolate in sauce pot

- whisk in sugar, salt, and vanilla

- whisk in eggs one at a time

- whisk in flour

- add in crushed cookies

- pour batter into prepared pan and bake for 20 minutes 

- while brownies are in the oven prepare a ice bath to put pan in to instantly cool brownies.

- when brownies cool, cut and store.