Giant Chewy Oatmeal M&M Cookies

Things have been so quiet around here and I would like to apologize, but since I’ve been spending my time cuddling the world’s cutest baby instead of posting I’m kind of sorry not sorry. One day I hope to be able to better balance baby cuddling time with food blogging time, but until then, can I make it up to you by sharing a picture of the world’s cutest baby?

Are still trying to decide what kind of cookies to leave out for Santa? Can I make a suggestion? How about these Giant Chewy Oatmeal M&M Cookies? They are soft, chewy, giant, with the perfect touch of crunchy M&M chocolate. The oatmeal isn’t overwhelming, but it adds a nice texture to the cookies.

 

 

 

Confetti Cake Batter Cookies

Do you know what is no fun at.all. Sick babies. They’re a real bummer. I would know because our sweet 3 month old had her very first cold over Thanksgiving. Poor baby. Then Jesse and I both got colds! It was not the best week at the Sunny Side house. Thankfully we are all feeling much better!

Usually around this time of year I’m posting a week of Christmas cookies. This year it’s been a little harder for me to organize my holiday baking, so I decided not to commit to a full week, instead I’ll just post things as I have time to make them!

These delicious little cookies from Sally’s Baking Addiction popped up on my Facebook feed last week and the timing was perfect. I don’t usually have boxed cake mix but I was going to make something for Thanksgiving that called for it so I bought some. I never got around to making what I had originally planned so there it was, just sitting in the pantry waiting to be made into these cookies.

What’s cool about these cookies is that they taste like a cupcake but have the chewy texture of a cookie. It’s the best of both worlds! Plus, you can use festive sprinkles. Who doesn’t like sprinkles? And this would be a great recipe to make with kids. You don’t even need a standing mixer (though you can totally use one if you want!).

The only change I made from the original recipe is to use less sprinkles. The recipe called for 1 cup of sprinkles and that seemed like a lot. In the end I used closer to 1/3 of a cup and I felt like they were plenty sprinkle-y. Below I’ll use my measurement and you can just add more if you’d like. Also, I used my medium cookie scoop and didn’t smooth it out at all before baking so my cookies look a little rougher than Sally’s, next time I’ll roll them into balls instead of using the scoop.

 

Cranberry Relish

The big week is here! My menu is finalized, most of the groceries have been bought, and I’ve even started my food prep! One thing I have discovered since hosting my first Thanksgiving 2 years ago is that things can quickly go from calm to chaotic. I don’t know if it’s just me, but by the time I’m ready to get dinner on the table, all kitchen organization has gone out the window. I’m trying to find the last remaining inches of counter space to carve the turkey, gravy is usually bubbling over on the stove, and all of my potholders have magically disappeared. So each year it becomes that much more important for me to have a) a time line and b) as much prepared ahead of time as possible, even if it means putting out-of-town visitors to work!

This weekend my mom and sister came to visit (since they are sadly not able to come on Thanksgiving day). We had a lot of fun hanging out and playing with the baby, but I still had turkey day prep on my mind. At one point we got on the conversation of our favorite Thanksgiving dishes and my sister said that her favorite was Cranberry Relish. I have never made it before so I didn’t know how far in advance it could be made, she told me the she usually likes it best after it has sat for a few days. So I decided to put her right to work! She whipped up this relish in no time at all. That beautiful cranberry red is reason enough for this to make it’s way to your Thanksgiving table, but it also tastes amazing. It’s a perfect combination of sweet and tart. And it’s crazy easy!

 

 

Rosemary and Olive Oil Mashed Sweet Potatoes

True story – I used to not like sweet potatoes. Well, I thought I didn’t like sweet potatoes. What I discovered in my twenties is that I didn’t like sweet sweet potatoes. You know, the ones that look more like dessert on the Thanksgiving table. Then we were invited to a friend’s house for dinner and they were serving sweet potatoes. Not wanting to be rude I took a few and much to my surprise - I loved them. Roasted chunks of sweet potato drizzled with olive oil and sprinkled with salt, pepper, and rosemary. It was like a perfect marriage of flavors.

Nowadays I like all forms of sweet potatoes, even the sweet ones I didn’t like when I was younger, but I still have a special spot in my heart for the flavor combination that changed everything. So when I was brainstorming new ways to feature sweet potatoes at Thanksgiving, I knew this would be a winner. I am super happy with the way these mashed sweet potatoes turned out. Soft and fluffy with the yummy flavors that I love. So, if you’re looking for a way to savory up your Thanksgiving sweet potatoes, look no further!