The clocks are changing this weekend. You know what that means! Spring! It’s coming! SO SOON. Admittedly not soon enough…
I’m currently staring at the grey, windy, miserable day and am pretty much at my limit with all of this cold/grey/snow bullshit and wishing it was sunny and warm and that I could varnish our new muskoka chairs that are being neglected in the garage. I’m wishing I could be sitting on those chairs on the deck to drink my latte and soak up the sun but I can’t. Not yet. But soon.
What I CAN do right now is bake and cook as though it’s spring. I can eat all the asparagus (later today it will be on pizza and then on the blog!), put lemons in/on all the things, buy flowers and I can bake with all the mini eggs. Oh and I can also make more cheesecakes because cheesecakes make everything better… even the grey and miserable days.
Every weekend (usually Sunday) I bake a dozen salted chocolate chip cookies for Mark for the week. Sometimes he has to share with whoever is at the house and sometimes he gets lucky and gets them all except one for me. When I got back from England, I brought back a couple of bags of Cadbury mini eggs because all chocolate is better in England and once the weekend came, I decided to chop them up and throw them in Mark’s weekly cookies. It was a good decision.
When is adding mini eggs to baked goods ever a bad decision?
Never. The answer is never.
The dough for these mini egg cookies doesn’t require chilling which means you get to have them in 20 minutes from start to finish. Just 20 minutes to mini egg cookie heaven. Can you even? I can’t.
Cheers guys! Enjoy!
I just realized it’s Mark and I’s anniversary next weekend and I have no plan for what to make! We’re going out for dinner obviously but I think I want to make some sort of a cake. We never had a wedding cake because WE wanted cheesecake but that was apparently not a good idea to serve since so many people don’t like it. So we had crepes. They were good… but I want cake for our anniversary. Thoughts? Suggestions? He hates carrot cake btw. I know, why did I even marry him?
It’s beyond me.
- ½ C room temperature salted butter
- ¼ C cane sugar
- ½ C packed brown sugar (light or dark, whatever)
- ¾ tsp vanilla extract
- 1 large egg
- 1½ C all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ C chopped mini eggs
- Preheat oven to 350F
- Line a cookie sheet with parchment paper or a silicone baking mat
- In the bowl of your mixer, combine butter and both sugars. Beat on high until creamy.
- Add the egg and vanilla and beat on high until light and creamy, scraping the sides of the bowl as necessary to make sure everything is completely combined. Beat for at least 1-2 minutes.
- In another bowl, combine the flour, salt and baking soda. Add to the butter/egg mixture and mix on medium-low until just combined. You may need to scrape the sides of the bowl.
- Fold in the chopped mini eggs.
- Make 12 balls of dough then break each one in half and smoosh it back together so that the broken sides are facing up (see photos in the post). Bake on the center rack for 12-14 minutes or until the edges are just set. Allow to cool on the cookie sheet then store in an airtight container for up to 5 days.