As you might have been able to tell… things have been quiet in my kitchen for the last 5 weeks. You see, there’s this new little thing in my life that screams, eats, poops and pees… every 2 hours… that makes getting into the kitchen a little difficult.
I don’t know what I was thinking before Matty was born… but I honestly believed I’d have more time to bake. At least once or twice a week I thought to myself.
I. Was. Wrong.
Before today, I’ve been in the kitchen to bake exactly ONCE. And even then… it wasn’t really baking, it was throwing together canned prepared stuff from the grocery store to make something that resembled home baked goodness. (Click HERE for that recipe.)
This morning, I set Matty down in his crib for a nap and headed to the kitchen.. but it wasn’t 5 minutes later (I just happen to be in the middle of creaming the butter & sugar) that he started to scream. Shoot… it was time to feed him. Thank goodness for my daughter, Emily. Because today she is on Spring Break and is home to help Mommy. YAY FOR TEENAGERS! So, I fixed Matty a bottle and took him upstairs to my beautiful daughter and she fed him for me so I could get my much needed time in the kitchen.
Back to the kitchen I go. Now, mind you… I’m still in my jammies with an apron on but hey, who needs to be dressed while baking? I mean… do people really do that? Get dressed before baking? (I’m trying to convince myself that it’s okay I’m not dressed before 11am haha).
Ok… the kitchen. As I’m putting together the cookies I’m pondering why it is I really need to be in the kitchen baking. I mean really, why is there always a burning desire to bake. I came to the conclusion that it’s for a couple of reasons.
First, I love being creative with baking. I’ve never really been a creative person artistically, but once I started seriously baking I realized that I am really good at it. Creating new recipes, coming up with creative ways to use ingredients is my way of expressing myself… it’s my artistic outlet. I’ve never had an outlet for creativity before my baking.
Second… and this one I’ve said before, is that I LOVE to see other people happy. I love to bake because when I give my creations to someone, it fills my heart with joy to see the expressions on their face when they light up as they take a bite into whatever I’ve made. That truly makes me happy.
So… with all that said. I hope to be able to get into the kitchen once a week to bake. If I don’t, that’ll be okay too. I’ve got this adorable little bundle of joy here to keep me happy.
Got left over Easter Egg candies?? This is the perfect cookie for you!
- 2 1/4 cups flour flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1/4 cup brown sugar, packed
- 1 egg
- 1/3 cup milk
- 1 tsp.vanilla extract
- 2 cups crushed Whoppers (I used the Easter Robin Eggs Whoppers)
- NOTE: You want both fine pieces and chunks of the Whoppers.
- Preheat the oven to 350 F degrees. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy. (About 3-4 minutes.)
- Add the egg and mix on high for 2 minutes.
- Beat in the milk and vanilla.
- Add the flour and mix just until combined and no flour remains visible.
- Set aside 1/4 cup of the crushed Whoppers. Fold in remaining 1 3/4 cup into the batter.
- Roll 1in balls and place on baking sheet 1-2 inches apart. Using the reserved 1/4 cup of Whoppers, place a few pieces on top of each ball, color side down. (You'll be able to see what's inside the cookies better if you place a few pieces on top!)
- Bake for 10-12 minutes or until cookies begin to turn golden brown.
- Allow to cool on baking sheet for 1-2 minutes then remove to a wire rack to cool completely.
Amount Per Serving Calories 0Total Fat 0g
Recipe Inspiration: Cast Sugar