Monday, June 10, 2013

m&m cookies

the goods:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 and 1/2 cups all-purpose flour
3 tablespoons instant vanilla pudding
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mini chocolate chips
1 to 1 and 1/2 cups mini m&m's

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
In a large bowl with an electric mixer, cream butter and sugars until light and fluffy. Add egg and vanilla and mix to combine. Add flour, pudding mix, baking soda, and salt, stirring to combine. Add chips and m&m's and stir to combine.
With a medium cookie scoop, place dough 1-inch apart from each other. Bake for 10-11 minutes until light golden around the edges. Let cool on sheet for 5 minutes before transferring to a cooling rack to cool completely.

Monday, June 3, 2013

red, white and blueberry trifle

the goods:
1/4 cup plus 1/3 cup plus 1 tablespoon sugar
1/4 cup fresh lemon juice
1 store-bought pound cake, cut into 3/4-inch-thick slices
1 bar (8 ounces) cream cheese, room temperature
2 cups heavy cream, divided
3 cups fresh blueberries
3 cups fresh raspberries

Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add 1 cup heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

Arrange cake slices in bottom of trifle dish, spoon cream mixture over top in dollops; spread to sides of dish. Scatter with blueberries and raspberries. Repeat layering 2 more times (depending on the width of your trifle dish you may only be able to do 2 layers).

Using an electric mixer, whip remaining cup of cream with 1 tablespoon sugar until soft peaks form. Add to top layer of trifle before finishing with remaining berries.