Chocolate Cream Cheese MnM Cookies

Hello, everyone! We here at Bakers Anonymous have been all over the place lately. Graduate school, moving to Baltimore, applying to jobs in Maryland and oh yeah, work every day!

This is the part where everyone says, “Oh, boohoos for Niki. Her life is so difficult. We pity her.”

“Not.”

Yeah, that’s what I figured. And if that wasn’t enough, I’ve got boy problems! Goodness.

So yesterday while I was at work, all I could think about was M&Ms. Crunchy, melt-y, yummy M&Ms. And cookies. Not like I don’t already have some sugar cookies left over from last week’s baking, but that’s beside the point. I didn’t have anything chocolate!

But now I do. To make these cookies extra moist and thick, I included some dark chocolate cream cheese.

Oh yes. I did just say, dark chocolate cream cheese. Thank you, Kraft Foods for providing the world with the Indulgence line of cream cheeses. My waistline, however, does not thank you.

Chocolate Cream Cheese M&M Cookies

Ingredients
1 box of Pillsbury dark chocolate cake mix
1 8 oz. container of Philly Indulgence dark chocolate cream cheese
1/2 C softened butter
1 egg
1 tsp. almond extract
1 12 oz bag of M&Ms (I used dark chocolate)
1 C of mini semi-sweet chocolate chips

Directions
1. Preheat the oven to 350 degrees.

2. Beat together the egg, butter, cream cheese and almond extract.

3. Mix in the cake mix until thoroughly absorbed.

4. Add in the M&Ms and chocolate chips. The batter will be thick.

5. Roll the dough into one-inch balls, making sure to tuck in the M&Ms and chocolate chips.

6. Space out on foil-lined cookie sheet and bake for 15 minutes.

7. Remove to cooling rack.

Makes about four dozen cookies.

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Saturday Recipe Round-up, Week 10

I don’t know about y’all, but the weather here in New Jersey was AWFUL. The sun was shining, the humidity was up and oh yeah. The air conditioning in my car decided not to work. I’m getting it fixed today, but seriously, I have never more appreciated ice packs than I have this week.

Please don’t ask.

So, I’ve been munching down on popsicles (only 15 calories! Like I care) and thanking God every time I step into my house that He saw fit to give me a home with central air conditioning. Thank you, Willis Haviland Carrier. If you were still alive, I’d be sending you Christmas cards and seasonal fudge.

With that sentiment in mind, even with the AC, there is no WAY I’m turning the oven on any time soon. But what’s a girl to do when she needs her favorite cookies, cupcakes and cakes?

She digs up these awesome no-bake summer recipes, of course!

These strawberry lemonade popsicles from Confessions of a Cookbook Queen are made from real strawberries, which makes them even better than the ones I’ve stocked in my freezer. Now, if I could only find those popsicle molds . . ..

And oh, how I love pretzels. Even in the dead of summer, I could eat a box of Philly Pretzel Factory pretzel rivets and not care. I suppose that’s why I love these peanut butter pretzel truffles from Sweet Pea’s Kitchen. In fact, I think I’ll be making these next week. With some mini chocolate chips. And I may or may not eat the unused pretzels.

No-bake cupcakes – are those even possible? Why, yes they are, according to theKitchn. Try these no-bake lemon cream and coconut icebox cupcakes with your own choice of fillings and toppings! They’re easily customizable and perfect for that cupcake taste you need, without all the work that comes with baking!

I’ve never made my icebox cakes with anything but whipped cream and chocolate, but this Oreo Icebox Cake from yumsugar adds in cream cheese and, of course, Oreos! Umm. Yes, please!

My personal favorite n0-bake recipe for this week is the skinny mint cookie from Busy Cooks. A chocolate wafer dipped in two different kinds of chocolate with Andes mints mixed in? Where do I sign up?!

And that’s the no-bake round-up for this week, folks. I hope you’re enjoy your weekend (and our cooled down weather) wherever you are. I’m off to make sure my car’s AC works again. 😀

– Niki

Saturday Recipe Round-up, Week 7

My dear Bakers Anonymous family, this has been a week of PURE craziness, and I can’t even explain to you why. With grad school (and the BIG move to grad school only a few months away, I’m more stressed than ever. I’m not ready for such a big relocation (a few hours away from my family is a big deal to me!) and all of the projects I want to do just end up piling in the corner, calling out to me, “Niki! Niki, please work on us!”

This is not a positive note when it comes from my clients’ work. :-/

Anyway, next Monday is Memorial Day and I gathered up some delicious red, white and blue recipes for you to enjoy either on Monday or later, for the Fourth of July. Let’s work our way up to the complicated ones, eh?

Red, white and blue strawberries from The Sisters Cafe make for the perfect summer addition to any outdoor lunch or dinner. It’s just the right amount of sweet and healthy to balance out all the hot dogs and hamburgers.

Frankly, this next one from Love Stitched made me drool. M&M’s, pretzels and Oreos? This is the best cookie bark recipe I’ve ever seen!

Firework cookies made from french vanilla cake mix would have a great base that lends itself to any combination of mix-ins. The Cookin’ Cowgirl made these for a friend’s graduation, so feel free to use whatever colors you want.

If a cheesecake pie is more your style, try this centerpiece recipe, the star-spangled pie from Snackpicks.com. Made with just five easy ingredients and a pre-made crust, this pie can even be made the day OF your celebration.

And if you’ve got more than just a little time on your hands, make these tri-colored peppermint patties from Haniela’s Food & Photography. I made my own peppermint patties a few years ago and while they were one of the hardest things I ever “baked,” they were also one of the most delicious.

So there you have it! Enjoy your beautiful weekend folks. Here’s hoping there’s great weather wherever you are.

– Niki 

Saturday Recipe Round-up

Bakers Anonymous, it’s Cinco de Mayo!

And to me, that means absolutely nothing except recovering from the crazy time I had last night (huzzah for besties and “family” reunions!) and looking at wonderful recipes. Let’s see what’s happened this week, shall we?

Breakfast on a Stick – fact or fiction? Rather, I think it to be the most ingenious idea ever. Babble’s Family Kitchen has hit upon a brilliant idea with this sweet and simple breakfast. I love waffles, I love fruit and I love Cool Whip.

How don’t know how she does it, but Alaska Mom has come up with yet another wonderful recipe – Skillet Cream Puff Pie. Not only does this pie look delicious, but it’s also tres, tres simple. Hopefully, I’ll be brave enough to tackle this treat soon!

Blueberries. Cream cheese. Coffee Cake. What could be better than combining all three of these things? Confessions of a Cookbook Queen came up with this delectable breakfast? lunch? dinner? dessert? (who cares?) recipe; I really think it’s the cream cheese that puts it over the edge.

So, Lemon Curd is something I’ve never really thought about doing, but this simple, six-ingredient recipe from Satisfy My Sweet Tooth actually inspires me to go into the great culinary unknown. I can do this! I can do this?

And to wrap it all up, this wouldn’t be Bakers Anonymous without a tad more cream cheese? These cream cheese chocolate chip cookies from Bake or Break could quite possibly become my go-to cookie.

– Niki

Cinco de Mayo Taco Cookies: some history and maybe a blister

So, apparently Cinco de Mayo is a relevant holiday and has nothing to do with Mexican Independence day. Personally, I just thought it was another day for Americans to get shwasted. And did you know that U.S. didn’t start observing this day until 2005? That was like, seven years ago. WHAT?

Anyway, this weekend is Cinco de Mayo and the dogs are off to a flyball tournament aptly named, “Cinco de Flyo.” At these tournaments, my friend and her lovely flyball dog racing friends have a ton of fun and enjoy getting away from the rigors of everyday life with a specialty cocktail in one hand and a treat in the other.

This week’s treats are based on this “recipe” I found while searching for alternatives to the pinata cookies. At the end of the day, I feel like I would have done less work if I’d gone ahead and made the stinkin’ pinata cookies after all. Geesh. This was a trial.

I want to put this out there – if you have a sturdy sugar cookie recipe, one that you know can stand up to being baked into odd shapes (say, a folded taco shape?), then, by all means, use it! These sugar cookies are delicious on their own, BUT MAN, were they a pan in tuchus to fold.

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