Monday, December 10, 2018

M&M's™ Pudding Cookies

Does anyone still use a fiber optic tree?  I've had this one for years and years and just love it!  My Santa is one that my daughter gave me one year.  His appliqued outfit and embroidered mittens are so pretty.  Please join me for some cookies that Cissy and I made.  We will be having some Candy Cane Lane tea to go along with the cookies.

This is a Gracie bone china teacup that's dishwasher safe.

I cross stitched this piece several years ago.  

Yield: The recipe says 54, but Cissy and I made larger cookies, and got around 32

M&M's™ Pudding Cookies

These are soft cookies which would be fun to do for different holidays, using seasonal M&M's.


2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened 
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 box (4-serving size)  vanilla instant pudding and pie filling mix
2 eggs 
1 teaspoon vanilla
2 cups green and red M&M's™ milk chocolate candies
1 cup white vanilla baking chips (we omitted)


  • Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Stir in chocolate candies and white chips (if using) until blended.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets, or parchment lined cookie sheets.
  • Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
Created using The Recipes Generator


 Cissy took home some cookies for her family to have.  


I babysat my two youngest granddaughters overnight this past week , and Harper and I made Shortbread Spritz cookies.  She was so gentle in sprinkling the colored sugar onto the cookies.  She's her daddy's sous chef, and even helped make homemade pasta with him!

Hayden didn't get to help, but she sure enjoyed munching on a cookie! 


Thank you for your visit!  xo

I am sharing this with these lovely parties:

Monday, December 3, 2018

Christmas Scones

We really had some beautiful days here in Texas, and I set up our tea outside today.  Won't you join me for some Christmas Scones?  My baking Santa has been busy in the kitchen!  The greenery in the vase is from my East Palatka Holly trees, which look so pretty in the Winter and the birds like to feast on the berries. 

 I made this tea cozy, to add some festive cheer to my teapot.  

 My friend, Rosie, gifted me this Royal Albert teacup from her late mother's collection.


 This Santa keeps me company in my Kozy Kitchen!

My late hubby and I always made Christmas Jam for years and years to give as gifts.   The past five years, I made it by myself, but this year, Cissy helped me, and it was a special time to share with her.  You can find the recipe here.  

Yield: 12

Christmas Scones

I needed to use up some buttermilk and found this wonderful recipe.


  • 2 cups flour
  • 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup brown sugar, packed
  • 1/2 cup (8 tablespoons) unsalted butter, cut into pats
  • 1 cup dried cranberries, packed
  • 1 cup diced pecans
  • 1 cup buttermilk
  • sparkling sugar, optional, but adds a nice crunch


  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
  2. Mix the dry ingredients in a large mixing bowl. Add the butter, working it in to make an unevenly crumbly mixture.
  3. Add the fruit and nuts, mixing until they're evenly distributed. Stir in the buttermilk.
  4. Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if you need to.) Form each into a disk, and gently pat each disk into a round about 6" in diameter.
  5. Transfer the disks to the prepared baking sheet, and sprinkle them with sparkling sugar, if desired, pressing it in firmly.
  6. With a bench scraper or sharp knife, cut the round into 6 wedges. Do this by cutting straight down through the dough so you shear the edges.  Separate the scones slightly; there should be about 1" between them at the outside edge.  Repeat with second disk.
  7. Bake the scones for 20 minutes, or until they're just beginning to brown. A toothpick inserted into the center of one should come out clean, or perhaps with a few moist crumbs clinging to it.
  8. Remove the scones from the oven, and serve them warm. To serve later, reheat for 10 minutes, lightly tented with foil, in a preheated 350°F oven.
  9. Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.
Created using The Recipes Generator

I am sharing this with these lovely parties:
Tuesday Cuppa Tea 
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