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Funfetti Chocolate Chip Cookies

A Fun Twist on Everyone's Favorite Cookies
April 4, 2017
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Funfetti Chocolate Chip Cookies on Waiting on Martha

I’m that type of person that hoards sprinkles, cupcake toppings, cake toppings, different icings; basically any and all baking toppings and add-ins.  So recently when I was rummaging through my pantry on a Sunday afternoon and spied a bag of Sno-Caps and a giant jar of rainbow sprinkles I thought, why not mix it up by making Funfetti Chocolate Chip Cookies.  I mean sprinkles make people happy, and chocolate chip cookies make people happy, so Funfetti Chocolate Chip Cookies seemed like the unicorn of happiness.   

The recipe is easy, and really one of those eyeballing recipes; a little bit more of this a little bit more of that if you get my drift.  I start with the classic Tollhouse Chocolate Chip Cookies recipe found on the back of the bag; it’s not broken, so why try to fix it!  And then when it comes to adding in the chocolate chips I add an additional cup of Sno-Caps, one cup of mini white chocolate chips, and an entire jar of rainbow sprinkles.  This will make your cookies extra extra chocolate-y, gooey and beyond happy. 

Check out the recipe below, but I think you’ll find my Funfetti Chocolate Chip Cookies are simple yet perfect for a birthday or celebratory occasion.  The colorful twist on everyone’s favorite cookie just makes it that much more fun.  Enjoy!  Truly, MKR

P.S. This isn’t the first time I’ve taken the classic chocolate chip cookie recipe and added an unexpected twist; hello Pretzel and Peanut Butter Chocolate Chip Cookies.  

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Funfetti Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cups Nestle Toll House Semi-Sweet Chocolate Morsels
  • 1 cup Sno-Caps
  • 1 cup mini white chocolate chips
  • 1-2 cups sprinkles

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  4. Add eggs, one at a time, beating will after each addition.
  5. Gradually beat in flour mixture.
  6. Stir in morsels and sprinkles last.
  7. Drop by rounded teaspoon onto ungreased baking sheet.
  8. Bake for 9-11 minutes or until golden brown.
  9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Photography, Rustic White for Waiting on Martha

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Garlic & Herb Rubbed Lamb Chops with Warm Spinach Salad with Bacon Vinaigrette

A Surprisingly Simple Yet Elegant Meal for Easter Sunday
March 23, 2017
Story By: Mandy Kellogg Rye
Filed Under > Food

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Garlicky Herb Rubbed Lamb Chops, Waiting On Martha

As promised, I’m sharing two recipes that definitely deserve to grace your Easter Sunday table this year: Garlic & Herb Rubbed Lamb Chops and my favorite Spinach Salad with Mandarin Oranges, Sliced Almonds and Warm Bacon Vinaigrette.  They’re not only beautiful, tasty dishes that make the meal feel extra special, but they’re both incredibly easy to make too.  

But I know what you’re thinking; lamb chops don’t necessarily ever sound “easy.”  There’s a reason lamb chops are saved for special occasions—and restaurants—right?  But I think you’ll find that the quick preparation, fresh herb seasoning and the method of broiling on high heat are all pretty much no-brainer steps! These lamb chops are wonderfully crispy and downright delectable.  And at the end, you’ll be enjoying tasty, tender chops, each encrusted with an herb melody that will have you wondering why you haven’t made it sooner.  

As for the salad—it’s my mother’s favorite and one I grew up looking forward to finding on the dinner table.  Again, another looks harder than it is recipe, and one thats sure to impress.  The salad calls for fresh baby spinach, a can of organic mandarin oranges for a sweet citrus squeeze, raw sliced almonds for a subtle crunch and a homemade warm bacon vinaigrette that I could drink by itself…ha!  Find the full recipes below, and then tell me what you’ll be cooking up on Easter Sunday this year!  Truly, MKR

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P.S.  For a little Easter tablescape inspo, be sure to pop over to yesterday’s post.  xo

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Garlic & Herb Rubbed Lamb Chops with Warm Spinach Salad with Bacon Vinaigrette

Ingredients

    For the lamb chops:
  • lamb chops
  • fresh herb mixture--recipe below
    • For the herb mixture:
  • bundle of parsley, finely chopped
  • 10 sprigs of fresh thyme, finely chopped
  • 3 sprigs of fresh oregano, finely chopped
  • 2-3 fresh sage leaves, finely chopped
  • 2-3 garlic cloves, finely chopped
  • + enough olive oil to create a paste, not a dressing
    • For the salad:
  • 1 bag baby spinach
  • 1 can mandarin oranges
  • 1/4 red onion, thinly sliced
  • 2 hard boiled eggs, crumbled or sliced
  • 1/4 cup sliced red almonds
    • For the dressing:
  • 1/2 package bacon, cooked - sprinkle any leftover as garnish
  • 1 shallot, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon raw honey
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

    For the lamb chops:
  1. Clean and trim the fat from the chops.
  2. Lay the chops on a nonstick or sprayed sheet pan.
  3. Season each side with salt and pepper.
  4. Drizzle olive oil over the chops.
  5. Broil for 7 minutes.
  6. Flip them, then broil the other side for 7 minutes.
  7. While broiling, create your fresh herb mixture: Mix all chopped herbs, garlic and olive oil together in a bowl.
  8. Season with salt and pepper to taste.
  9. Finally, take lamb chops out of oven and spread herb mixture on each lamb chop, or provide it in dipping bowl for serving.
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A Picnic with Homemade Pimento Cheese & Mason Jar Salads

My go-to's for an afternoon in the park
March 13, 2017
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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How to pack for a picnic, waitingonmartha.comPicnic outfit inspiration on waitingonmartha.comMason Jar Salads on a Picnic with @waitingonmarthaHow to plan a picnic in the park, waitingonmartha.comEasy pimento cheese recipe for a picnic, waitingonmartha.com How to make mason jar salads for a picnic, waitingonmartha.com Mason Jar Salads for a Picnic in the Park, Waiting on Martha How to pack for a picnic in the park, Waiting on Martha

Friday I shared a picnic-ready outfit, along with peek at my ideal day off: an afternoon visit to the farmers market, followed by a picnic in the park.  It’s one of my favorite things to do when I have a little free time with the Mr., and always a sign that spring is finally upon us. As promised, I’m sharing a few of my go-to picnic essentials, along with two super simple recipes that I like to pack in my picnic basket, neither that sacrifice flavor or a gourmet effect: my Homemade Pimento Cheese & Mediterranean-inspired Mason Jar Salads.

Whenever I’m packing for a picnic, I always make sure I have the following: a big blanket, a great picnic basket, portable tunes and easy food.  Nobody has time to deal with messy, high-maintenance bites when you’re camped out on your favorite blanket in the grass!  So today I’m dishing on the recipes for said easy food. 

First off, with your pimento cheese, and I’m just going to come out and say it: don’t ever use the pre-shredded cheese for your homemade pimento cheese. It’s just not ever going to taste as good as the stuff you buy by the block and shred yourself.  You’ll get a much creamier and more satisfying spread when you do it the right way. And I like my pimento cheese a bit chunkier, so I stay away from processing/blending it so that I can see the cheese and peppers with each bite.  Of course, if you like yours creamier (which is just as heavenly), take it a step further and throw the mixture into a food processor until you reach your desired consistency. I also love to use Vegenaise (vegan mayo) in place of traditional mayo, though I know all southerners will tell you that Duke’s is the only way to go. 

For the Mason Jar Salads, I went with a Mediterranean vibe; a tangy balsamic vinaigrette (I used store-bought, but you definitely can make your own) with cherry tomatoes, cucumbers, cooked orzo, greens & more. The trick with any good Mason Jar Salad is to layer the ingredients in your jars (I love this set with clamp lids) so that the salad doesn’t’ get soggy or begin to wilt when in transit.  You do that by always, always putting the salad dressing at the bottom of the jar. Then, you’ll put whatever ingredients won’t get soggy from being in contact with the dressing (think tomatoes, onions, cucumbers, etc.)…bottom line is you don’t want the greens to be next to the dressing. 

You can have fun with Mason Jar Salads; the possibilities are truly endless!  Find my current go-to combination, along with my recipe for the best homemade pimento cheese below.  I’d love to know how you’re shaping up your picnic plans in the comments below!  Truly, MKR

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Homemade Pimento Cheese & Mediterranean Mason Jar Salad

Ingredients

  • Pimento Cheese
  • 1 block of yellow sharp cheddar, shredded
  • 1 block of white mont jack, shredded
  • 3 large spoonfuls of mayonnaise, to taste
  • Salt and pepper, to taste
  • 1 chopped jalapeno (optional)
  • dash of cayenne (optional) 
  • Mediterranean Mason Jar Salad
  • balsamic vinaigrette, to taste
  • cherry tomatoes, halved or quartered
  • red onions, sliced thinly
  • cucumbers, sliced thinly
  • edamame, cooked and shelled
  • almonds, raw and unsalted
  • cranberries
  • cooked orzo
  • lettuce (I used baby kale, mixed greens mix)
  • micro green mix

Instructions

  1. Pimento Cheese
  2. Add all ingredients in mixing bowl. When adding the jar of pimentos, eyeball this with how creamy/chunky you want it.
  3. Refrigerate at least 30 minutes, and serve!
  4. Mediterranean Mason Jar Salad
  5. Stack your ingredients inside the Mason jar in the following order:
  6. balsamic vinaigrette
  7. cherry tomatoes
  8. red onions
  9. cucumbers
  10. edamame
  11. almonds
  12. cranberries
  13. cooked orzo
  14. lettuce
  15. micro green mix
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