|The Reale Family, Easter Sunday, 2019|
A few pics from Crochet Club, where an amazing variety of crafting can be found:
|Lucky the baby who gets this blanket|
|Crocheted Mandala - destined to be a pillow|
|Modeling one of the shawls I make for the church.|
~ * ~
The weeks before and after Easter are always hard on a choir singer. Last week there was a Mosaic Moments only because all I had to do was paste in the cover and blurb from my Blue Moon Rising boxed set. The week after Easter, singers are recovering—and in my case catching up on three doctors' appointments put off until after Easter. So with time short and my brain on "cruise" this week, I'm offering a couple of M&M recipes. The cookies were a hit at Crochet Club, the cobbler at my daughter's Easter party (for what seemed like thousands, though probably not more than twenty-five, but with at least eight of them small children . . .)
Neither recipe is mine. The cookie recipe was found on the Internet, the cobbler recipe in the Dump Cakes cookbook.
CLASSIC M&M COOKIES
1½ cups all-purpose flour
1 tspn baking powder
½ tspn baking soda
¼ tspn salt
½ cup unsalted butter, softened but still cool
½ cup granulated sugar
1/3 cup brown sugar, lightly packed
1 large egg
2 tspns vanilla extract
1½ cups M&Ms*
1. Preheat oven to 350°. Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda & salt. Set aside.
3. In a separate bowl, beat butter & both sugars for 2 minutes, until light & fluffy. Add egg & vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture & mix until just combine. (Grace note: I do all my mixing by hand.)
4. Gently stir in M&Ms. Original recipe called for 3/4 cup in batter, the rest pressed on top of the cookies before baking. (*As I recall, I just used the 3/4 cup in the batter. It seemed to be more than enough. Your choice.)
5. Scoop ball of dough (to size preferred). Drop onto prepared baking sheets, leaving 1-2" separation.
6. Bake 8-11 minutes, until the edges of the cookies are set but the center is still slightly underdone. (Baking time will vary according to the size of your dough balls.)
7. Cool on wire racks.
RAINBOW DUMP CAKE*
*Although called a cake, it’s more the consistency of a cobbler, requiring “dishing up” with a spoon, not cutting with a knife.
1 can (20 oz.) crushed pineapple, UNDRAINED
1 can (14½ oz.)** tart cherries in water, DRAINED
1 package (about 15 oz.) yellow cake mix
½ cup (1 stick) butter, cut into thin slices
½ cup M&Ms
**I used a 13½-oz glass jar of cherries, draining & removing the stems. Presumably the cherries could be cut in half, if desired. I left mine whole.
1. Preheat oven to 350°. Spray 13 x 9-inch pan with nonstick cooking spray.
2. Spread pineapple and cherries in prepared pan. Top with cake mix, spreading evenly. Top with butter in a single layer, covering cake mix as much as possible.
3. Bake 35-40 minutes, or until toothpick inserted in center comes out clean.
BIG NOTE: Sprinkle with M&Ms during last 10 minutes of baking. Cool at least 15 minutes before cutting. (Please see * above.)