M&M’S Christmas Cookie Bars

I initially planned on just baking these with mini chocolate chips and Christmas M&M’S, but after I transferred the cookie dough to the pan, I thought a pop of white chocolate chips would make it look even more festive.

So when I pressed the additional M&M’S and mini chocolate chips onto the top of the cookie dough bars, a trick I always use when making chocolate chip cookies or M&M’s cookies, I added some white chocolate chips too.

These baked up perfectly!

These cookie bars are getting me so excited for Christmas!


M&M’S Christmas Cookie Bars
M&M’S Christmas Cookie Bars


  • 2 sticks of butter, at room temperature
  • 1 cup of granulated sugar
  • 1 cup of firmly packed golden brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons of pure vanilla extract
  • 3 cups of all-purpose flour
  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 1 1/2 cups of Christmas M&M’s , plus more for topping
  • 1 cup of mini chocolate chips, plus more for topping
  • 1/2 cup of white chocolate chips


  1. Preheat oven to 350 degrees.
  2. Line a 9×13 baking dish with foil, leave some overhang to make removal easier.
  3. Spray foil generously with nonstick cooking spray.
  4. In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
  5. Add in eggs and vanilla extract and continue to beat.
  6. Lower speed of mixer and add flour, baking soda and salt and mix until combined.
  7. Add M&M’s and mini chocolate chips and give a final stir, reserving some M&M’s, mini chocolate chips and white chocolate chips for topping cookie bars.

You can find complete recipes of this M&M’S Christmas Cookie Bars in number-2-pencil.com


Sometimes a girl just needs a hearty kale salad.

There’s no explaining why; she just does.

So move out of the way and give her that kale salad.

She deserves it. That and the chocolate. Give her all of the chocolate.

Since my first few experiences with kale, wherein I couldn’t figure out how to mask its bitterness or sturdy texture, I’ve grown to love this shrubby green.

When prepared right, it makes the perfect addition to smoothies, salads, breakfast scrambles and dips. I’ve recently been loving it in salads because it’s heartier than other greens – such as spinach – and leaves me feeling full and satisfied.

Not to mention, nutrients. So, many, nutrients.

The dressing comes together quick and packs tons of garlicky flavor, thanks to quick roasted garlic! If you’ve ever roasted a head of garlic, you know the struggle of waiting the grueling hour of cooking until its completion. Longest hour of my life.

But you guys know I’m impatient (30 minutes or less, ring a bell?). So I crafted a way to quick roast garlic by separating the cloves.

Then you only have to wait 20 minutes. Guys, think of all the things you can do with that 40 minutes you get back in your life. Cartwheels, dancing, hugging, snacking. You can do whatever you want with it. You’re welcome.



  • 10 ounces (~6 cups) kale, loosely chopped or torn


  • 1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
  • 1.5 Tbsp olive, avocado or grape seed, oil
  • 2.5 – 3 Tbsp tandoori masala spice blend* (see notes for DIY blend)


  • 1 head garlic
  • 1/4 cup tahini
  • 2 Tbsp olive oil + more for roasting garlic
  • 2 lemons, juiced (~1/3 cup)
  • 1-2 Tbsp maple syrup (or honey if not vegan)
  • Pinch each salt + pepper
  • Hot water to thin


  1. Peel apart garlic cloves but leave the skin on. Preheat oven to 375 degrees.
  2. Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
  3. Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive or grape seed oil. Bake for 20-23 minutes, or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned. Remove from oven and set aside.

You can find complete recipes of this GARLICKY KALE SALAD WITH CRISPY CHICKPEAS in minimalistbaker.com

Lemon Blueberry Bread Recipe

Of all the quick breads we had growing up, this beautifully glazed berry-studded loaf is the best! The lemon glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota


Lemon Blueberry Bread Recipe
Lemon Blueberry Bread Recipe


  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped nuts
  • 2 tablespoons grated lemon peel


  • 2 tablespoons lemon juice
  • 1/4 cup sugar


  1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon peel.
  2. Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. Combine glaze ingredients; drizzle over warm bread. Cool completely. Yield: 1 loaf (16 slices).

You can find complete recipes of this Lemon Blueberry Bread Recipe in tasteofhome.com


I first posted this pumpkin pasta recipe just about two years ago, on September 9, 2014. On its (almost) two-year-anniversary, I thought I’d share it again! It’s been a huge favorite of readers (and us!) ever since I shared it. I had to curtail dairy shortly after creating this recipe, so about a year ago, I updated it with a dairy-free alternative. I’ve also got a brand spankin’ new recipe video that shows just how easy the one-pot pasta method is! (Hint: ridiculously easy!) Scroll to the bottom to take a peek. Happy pumpkining!

I’m obsessed with one-pot pasta – you know, the one Martha Stewart popularized just over a year ago, and the one that took the blogging (and general) world by storm?

Just in case you’re not sure what I’m talking about, here’s the deal. You put a bunch of stuff in a pot. Veggies, water or broth, seasonings, and dry pasta. Then you cook it on high, tossing and stirring, until just under 10 minutes later, your pasta is done. The veggies are cooked, a sauce has formed, magic has happened, dinner is served, dishes are all but nil.



  • 8 ounces linguine pasta
  • 4 cups low-sodium vegetable broth*
  • 1 cup pumpkin puree
  • 1/2 cup white wine (I recommend Chardonnay or another wine that’s on the dry side)
  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped small (about 1 cup)
  • 3-4 large cloves garlic, peeled & minced (about 2 tablespoons)
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon crushed red pepper flakes (or more or less to taste)
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 1 (4-ounce) log fresh goat cheese (chevre)* or, for a vegan version, 4 ounces of vegan cream cheese or vegan herbed cream cheese
  • 1 small bunch parsley, chopped


  1. Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large, heavy pot – I use a 7-quart dutch oven.
  2. Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat.

You can find complete recipes of this ONE-POT CREAMY PUMPKIN PASTA in kitchentreaty.com


Ultra creamy popsicles using International Delight Iced Coffee for a refreshing treat!

At any given time of the day, you’ll find me with an iced coffee in my hand. Especially during the Summer. It’s so refreshing on a hot day! Hot coffee and I aren’t friends, I never, ever drink it. My favorite way to get a quick iced coffee fix is to just pour some International Delight Iced Coffee into my favorite mason jar. {A pretty paper straw is mandatory!} My favorite is the mocha flavor – sooo creamy and full of flavor.

I am teaming up with International Delight to bring you today’s recipe. Let’s have iced coffee with a twist and turn it into some popsicles!

You’ll need a popsicle mold – this is the one I use. And just a few ingredients. International Delight Iced Coffee in mocha and some heavy cream to add some creaminess to the pops. To add some extra deliciousness, I made some homemade dark chocolate magic shell to go on top!



  • Popsicles
  • 2 1/2 cups Internal Delight Iced Coffee Mocha
  • 1/2 cup + 2 tbs heavy cream
  • Magic Shell
  • 1 cup dark chocolate chips
  • 2 tbs coconut oil


  1. Stir iced coffee and heavy cream in a large measuring cup or bowl. Pour into popsicle molds. Add sticks and freeze for 4-5 hours or overnight. When you take the popsicles out, you’ll dip them in the magic shell.
  2. To make magic shell: Stir chocolate chips and coconut oil together. Microwave at 30 second intervals until melted. Dip popsicles half way.

You can find complete recipes of this CHOCOLATE-DIPPED MOCHA ICED COFFEE POPSICLES in sprinklesomesugar.com


I’ve been eating shawarma in some form for years now.

In fact, one of my first dates with John was at a little Mediterranean cafe in Kansas. We ordered shawarma and fed each other bites between adoring glances.

Yes, we were that couple. That was also the day I discovered John’s preference for small bites and my overwhelming preference for big bites. I felt like he was slighting me all night. Don’t worry – lesson learned, the relationship survived.

Take note world (and husband): Give me a two-biter or things are gonna go down.

Shawarma is essentially defined as a roasted meat sandwich. Therefore, some people might say “chickpea shawarma” can’t even be a real thing.

To such people I say, “Go away, naysayer. Chickpeas are delicious and satisfying and I can make a shawarma sandwich out of them if I please.” Hmph.




  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
  • 1 Tbsp (15 ml) grape seed or avocado oil
  • 1 tsp each cumin and garlic powder
  • 1/2 tsp each sea salt, black pepper, and smoked (or regular) paprika
  • 1/4 tsp each ground coriander and cinnamon


  • 1/4 cup (60 g) hummus (or tahini*)
  • juice of 1/2 lemon (~1 Tbsp)
  • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced
  • 2-3 Tbsp (30-45 ml) water or unsweetened almond milk to thin
  • optional: Sea salt to taste (I didn’t need any)


  • optional: Vegan pita or flatbread
  • Sliced tomato
  • Sliced red onion
  • Romaine lettuce or fresh parsley, chopped
  • optional: Chili garlic sauce (I like this one)


  1. Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
  2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes, or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (I added a bit more sea salt, cumin and garlic powder for extra flavor).
  3. While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp).

You can find complete recipes of this CHICKPEA SHAWARMA SANDWICH in minimalistbaker.com

Nutella Stuffed Browned Butter Blondies

These soft, buttery blondies are filled with Nutella, which makes for a decadent and addicting dessert. Don’t make these if you don’t have milk. For real.

One time I was writing out a grocery list when Eric happened to look over my shoulder. “You spelled Nutella wrong.

“No I didn’t.”

“Yeah you did, the G is silent.”

“What G??”

“There’s a silent G. Gnutella.”

He will never live it down. Ever.

Weeks ago when I told Eric about the idea of putting Nutella inside my classic Browned Butter Blondies, he suggested that I “move on.” I do have 2 whole posts dedicated to essentially the same recipe; the second time I just added Sea Salt Butterscotch Caramels instead of chocolate chips (which was a fabulous choice I must say).

I posted a picture of the Nutella version up on Instagram to see if anyone had room for Nutella Stuffed Browned Butter Blondies in their life. I think my cousin Misty put it best: “Anything that oozes like that can’t be wrong.”

Nutella Stuffed Browned Butter Blondies
Nutella Stuffed Browned Butter Blondies


  • 1 cup Nutella
  • 10 tablespoons butter (1 stick + 2 tablespoons)
  • 2 cups dark brown sugar, packed
  • 4 ounces cream cheese, softened
  • 2 teaspoons vanilla
  • 2 large eggs
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup Nutella


  1. Line a small baking sheet with wax paper and clear out some space in your freezer. Measure 1 cup of Nutella. Use 2 spoons to divide the Nutella into about 12 dollops on the wax paper, each one about 2 or 3 teaspoons. It doesn’t have to be exact. Place the sheet in the freezer while you make the blondies.
  2. Preheat the oven to 350 F. Line an 8x11x2 inch baking dish (2 quart) with parchment paper, or grease well.
  3. In a small saucepan, melt the butter over medium heat. Stir occasionally until the foam starts turning golden and the mixture smells nutty. Remove from heat and pour immediately into a mixing bowl.
  4. Stir in the brown sugar and cream cheese. Beat for about 2 minutes, until slightly fluffy.

You can find complete recipes of this Nutella Stuffed Browned Butter Blondies in thefoodcharlatan.com



Right now, I’m sipping hot coffee, trying desperately not to burn my mouth.

I have my coat on (inside the office), a sweater, and a t-shirt, and I’m still cold.

I had to warm up my car for 10 minutes this morning.

Hello, freezing Fall weather. I’ve been anticipating your arrival.

There are two ways that I love to warm myself up with food when the days cool down: lots of spice and hot foods.  That’s what makes this Thai Coconut Curry Butternut Squash Soup absolutely perfect for this time of year.

My mom and I are obsessed with this soup, and to be completely honest, neither of us are normally the hugest fans of squash. (GASP! I know, that’s almost blasphemous to say in squash season.)

However, there’s just something about the combination of fragrant red curry paste, creamy coconut milk, sour limes, and slightly sweet squash that makes me swoon. I could honestly eat this soup for dinner every night. Every. Night.

By the way, prepare for many more soup recipes to come. I’m thinking after Thanksgiving I may do a “7 Days of Soup” special– let me know what you think about that.

In the mean time, make this Thai Coconut Curry Butternut Squash Soup, taste it, devour it all, and make it again a thousand times because it’s going to be your new favorite cold-weather recipe.



  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 teaspoon ginger, freshly grated
  • 1½ tablespoons Thai red curry paste
  • 2 cups chicken or vegetable broth
  • 4 cups butternut squash, peeled, seeded, and cut into 1″ cubes
  • 1 (15-ounce) can coconut milk
  • Juice of ½ lime
  • ½ teaspoon Sriracha, optional
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅓ cup cilantro, chopped, to garnish
  • ⅓ cup unsalted, dry-roasted peanuts, chopped, to garnish
  • Naan, to serve


  1. Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.
  2. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.

You can find complete recipes of this THAI COCONUT CURRY BUTTERNUT SQUASH SOUP in hostthetoast.com


Hi everyone! Jenn back from Deliciously Sprinkled with a delicious cookie recipe, that I know you all are going to LOVE! These Salted Caramel Chocolate Chip Cookies are the perfect combination of sweet and salty. Could there really be a better combination?

I started with my favorite Chocolate Chip Cookie recipe. These cookies are smaller than a regular sized chocolate chip cookie, but don’t worry I did this on purpose so I could put a generous amount of salted caramel in the middle of each cookie….you’re welcome! I also drizzled them with melted chocolate to make these cookies even more delicious. Enjoy!




  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 12 Tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1½ cups milk chocolate chips
  • 1 (11 oz.) bag caramel bites
  • 2 Tablespoons heavy whipping cream/milk
  • 4 oz. semi-sweet chocolate baking bars
  • sea salt, for sprinkling on top


  1. Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
  3. In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
  4. Add eggs one at a time, mixing between each egg.
  5. Add flour mixture and mix until just combined. DO NOT OVERMIX!
  6. Using a spatula, stir in chocolate chips until combined.
  7. Using a cookie scoop, scoop dough into balls about 1 Tablespoons each and place onto prepared baking sheet.

You can find complete recipes of this SALTED CARAMEL CHOCOLATE CHIP COOKIES in therecipecritic.com

Crispy Kale Grilled Cheese With Fried Eggs

I made you a vegetable today!! With cheese and eggs. And bread. (and butter.)

It was in between watching Down to You (ummm please tell me you remember this, the best movie of my high school life) and eating a pan of brownies one sliced off sliver at a time (no calories that way, don’t you know?) that I determined we have turned the corner into grilled cheese season and there is no turning back.

Not that grilled cheese needs a season because I ate about a million in the summer with tons of ketchup and pickles (does this gross you out?) when it was 80 degrees out, but whatever.

It’s fall, it’s chilly, it’s grilled cheese season. I demand it.

PLUS! How’s this for meatless Monday? YEEEAAASSSS.

Now THIS is how I do meatless. Actually, I do meatless a lot – even meatless topped with bacon if we can call that a thing. I’m still not super sold on meats at the moment unless they are the most perfect cuts of pulled pork, short ribs or the bacon… of course. But give me cheese and eggs every freaking day of the week.

And bread! I’m still super into bread. Mostly toasted. Give me all the toast.

I settled on this idea of throwing crispy kale in a grilled cheese after my green grilled cheese in Seriously Delish. Green grilled cheese automatically = health food, in case you’re wondering.

And now, with kale? It’s a superfood! A darn cheese sandwich is super. We should just call it superfood grilled cheese.

Crispy Kale Grilled Cheese With Fried Eggs
Crispy Kale Grilled Cheese With Fried Eggs


  • 1 small head of curly green kale, torn from stems
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon smoked paprika
  • 4 slices of bread
  • 6 ounces of harvarti cheese, freshly grated (this works best if havarti is cold)
  • softened butter for spreading
  • 3 large eggs


  1. Preheat the oven to 350 degrees F. Place the kale on a baking sheet and spritz it with olive or coconut oil, then sprinkle it with salt, pepper and crushed pepper flakes. Roast for 10 minutes, then lightly toss and roast for 10 minutes more just until crispy.
  2. Stir together the mayo, mustard and smoked paprika. To make the grilled cheese, spread the outsides of the bread slices with softened butter. Spread the insides with the mayo mixture. Top each slice with grated cheese. Heat a skillet or griddle over medium heat and place the bread slices butter-side down on the skillet – cooking all 4 in an open faced manner. This is in order to keep the kale crispy. You can cover the skillet if it helps the cheese melt.

You can find complete recipes of this Crispy Kale Grilled Cheese With Fried Eggs in howsweeteats.com