Cinnamon M&M Oatmeal Cookies

This was the first year I noticed that M&M’s had some great holiday themed candies. I picked up a few bags of each, including mint M&M’s, which I used in my Chocolate Chocolate Mint Cookies. They were a hit with the contractors for my project, so I decided that I should give cookie making a try again with another kind of M&M’s. I gravitated to the cinnamon M&M’s and decided that an oatmeal cookie would work well.


I started the journey of making these cookies by pulling out several cook books looking for an oatmeal cookie base that could be used with the cinnamon M&M’s. In the end, tweeting what I was doing ending out being fruitful since Rachel (Baked by Rachel) tweeted me back saying she had some great oatmeal cookie recipes on her blog. One being a crisp oatmeal cookie and another being a softer, chewier oatmeal cookie. I was looking for a chewy cookie so I went with the recipe on her blog. Perfect choice!


The cookie is soft, chewy and has nice cinnamony, chocolately pieces that dot throughout the cookie. The cinnamon flavor in the M&M is subtle but adds a nice touch to the cookie. I think the 1 bag is enough for the batch of cookies, but I can’t help but think that adding another 1/2 bag or so could not hurt!


I really enjoyed working with these M&M’s and I imagine that other’s did too since there is a Cinnamon M&M’s facebook page! I hope that you had a chance to try these since they are so good. I just grabbed a few more bags of these at Target for 30% off since it’s post Christmas. If you can’t find these still in stores then you should do a bit of googling for them. One place I found them was on The Candyland Store. I certainly hope they bring them back next year!

Cinnamon M&M Oatmeal Cookies

*makes approximately 3 dozen*


  • 2 sticks of unsalted butter
  • 1/2 cup of sugar
  • 2/3 cup of light brown sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 teaspoon cinnamon
  • 2 1/4 cups quick cooking oats
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 9.9 oz of bag of cinnamon M&M’s


  1. Preheat oven to 350 degrees. Grease cookie sheets.
  2. In a large mixing owl or stand mixer, cream the butter and sugars together.
  3. Add the eggs and beat until incorporated. Scrape the sides of the bowl down to evenly mix together.
  4. Add the salt, baking soda, flour, and cinnamon into the mixture and beat until fully incorporated.
  5. Gently mix in the oatmeal, milk, and vanilla extract. Again, scrape down the sides to ensure all the mixture is coming together evenly.
  6. By hand, mix in the M&M’s into the cookie dough.
  7. Using 2 spoons, scoop out heaping tablespoons onto the baking sheet. Do not crowd the cookies together.
  8. Bake for 11-13 minutes, depending on the size of the cookie, or until the cookie is set up in the center. Let cookie sit on the cookie sheet for 3 minutes prior to removing to fully cool.

Thank you {and a Cumberland Farms giveaway!}

I’m so excited to be able to wrap this year up with a giveaway for you! I have been been given the opportunity to thank you by visiting my blog. I write and photograph because I enjoy it, but having you all visit and comment means the world to me. With the new year I hope to continue to grow myself and the blog so feel free to comment and let me know what you think!

So the important stuff… the giveaway!! I have to give to you a Cumberland Farms coffee package. I have grown up with Cumby’s so I am glad to be able to share it with you. The 70+ year old Cumberland Farms has rebranded themselves this past year and I think their new look and approach is great. They have always been our local stop for quick things like when we ran out of milk but now they have a great new store design (the architect in me loves the new look of the stores!), products, and coffee.

In addition to the package I have to giveaway, I get to share with you that Cumberland Farms is also offering free coffee on New Year’s Eve at participating stores (excluding those Cumberland Farms stores that serve Dunkin’ Donuts coffee). Free coffee will be available starting at 5:00 pm (to help you party through the night!). Free coffee on NYE is an annual tradition for Cumberland Farms and their way of giving back to the communities they are in.


note the chaos on my desk at work… coffee to save the day!

The package you win includes a pound of their Farmhouse Fresh coffee, a insulted reusable travel cup, and 2 coupons for in store coffee.

How to win??

Required: Leave me a comment telling me your New Year’s resolution.

Bonus Comments:

1) Follow me on Twitter, @iamahoneybee, come back and leave me a comment telling me you did

2) Follow Cumberland Farm’s on Twitter @cumberlandfarms, come back and leave me a comment telling me you did

3) Tweet the following: “I want to win a @cumberlandfarms farmhouse blends coffee package from @iamahoneybee !” , come back and leave me a comment telling me you did

The giveaway runs from now to 12/31/11 at 11.59pm!

Biscoff Muddy Buddies

I like taking challenges and suggestions when I am cooking and baking. I like to ask people what they think of what I made- texture, flavor, density, etc- and I like to take ideas from other sources, like blogs, newspapers, magazines, and other foodies. I feel that is the only way you can grow and have fun.

A simple tweet from Julia of Fat Girl Trapped in a Skinny Body prompted this recipe creation. She pondered of anyone had made Muddy Buddies with Biscoff spread. Biscoff is a cookie based spread- imagine if you took tea biscuits and made a spread out of it. I thought it was an interesting idea so I just had to give it a try. How would a chex mixed snack that is predominantly peanut butter be when you take away the peanut butter and use Biscoff?


It will be so amazing!!! I ate way to much of it the day I made it. Thankfully, I had the intention of gifting it so I packaged the rest up and that stopped me from eating it all. I was happy to make this since our neighbor’s son is allergic to nuts so I could give some to them since I removed the peanut butter for the Biscoff spread. (Now, keep in mind that this now is no longer gluten free.) I had to make some changes to the original Muddy Buddies recipe to accommodate the ingredient substitution. I reduced the amount chocolate because Biscoff is not as intense as peanut butter and I didn’t want the chocolate to overtake it. I think there was a good balance to it in the end.

Biscoff Muddy Buddies

makes 18 servings


  • 9 cups Corn or Rice Chex (or Combination)
  • 3/4 cup semi sweet chocolate chips
  • 1 cup of Biscoff cookie spread
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 1/2 – 2 cups powdered sugar


  1. Put the chex cereal in a large bowl or on a large sheet tray.
  2. In a small sauce pan combine the chocolate chips, Biscoff spread, butter, and vanilla extract. Over low heat combine all the ingredients as the chocolate chips and butter melt. The end consistency should be smooth and lump free.
  3. Pour the mixture over chex cereal. Mix to coat all pieces evenly.
  4. Let cool 10 minutes and then sift powdered sugar over the coated chex. Coat all pieces evenly as well. Let cool completely prior to bagging.

Shrimp Sriracha Stir Fry- SRC

This month has just flown by! I can’t believe it is already the end of December, and reveal day for Secret Recipe Club!!! For this month I was given Sarah’s blog, A Taste of Home Cooking. Price is always active in enjoying what I make but more often than not I just cook and he goes with the flow. This time, I decided that he should be able to pick the recipe off of Sarah’s blog. So he scrolled through the several years of posting to find something that we could make together. In the end the Chicken Sriracha Stir Fry recipe won out.



We are both big fans of stir fry’s so this was a great pick for us from Sarah’s blog. Plus it’s very affordable since the majority of the recipe is vegetables. We could have gone with chicken or even tofu, which is so super inexpensive, but we treated ourselves with the shrimp since it was on sale. The marinade and sauce were so flavorful from the Sriracha. I love the spice it provides to a dish, so it being used heavily in this recipe was great for me. In fact, I increased the original amount used since we like it so much, but you can scale it back for what ever you prefer. Just like the fact that I love fish sauce so I used that instead of the oyster sauce in the original recipe- just use what is prefect for you and make this your special stir fry.



The key with any cooking endeavor is to be prepared, but it’s so much more important with something like a stir fry. The longest part of any stir fry meal is the prep. The cooking time is so fast that you can’t try to juggle cutting things as you go. Take your time in the beginning and set up you mise en place for a successful, and fun, cooking experience.


Shrimp Sriracha Stir Fry

*Serves 4-6*


  • 1/2 pound of raw, peeled, deveined shrimp 31-35
  • 1 large onion, sliced
  • 1 green pepper, cut into thin strips
  • 10 oz of sliced mushrooms
  • 1/2 pound of  green beans, trim ends off
  • 4 tablespoons cooking oil, I prefer House of Tsang’s Wok Oil
  • 2 tablespoons ginger, grated
  • 3 cloves garlic, minced
  • rice or noodles, angel hair pasta works just fine

Marinade for shrimp:

  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon water
  • 2 teaspoons Sriracha

Sauce for Stir Fry

  • 1 tablespoon cornstarch
  • 2tablespoons water
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon soy sauce
  • 1/4 cup fish sauce


  1. Prepare the marinade for the shrimp in a medium sized bowl.  Coat the shrimp for at least 30 minutes prior to cooking.
  2. In a separate bowl, prepare the sauce for the stir fry by mixing together the cornstarch, water, Sriracha, soy sauce, fish sauce, and ginger.
  3. In a large wok heat 1 tablespoon of wok oil over high heat, add the onions and green pepper strips. Stir-fry for 5 minutes or until the onuions are translucent and the pepper is tender. Remove to a large bowl.
  4. Let the wok get back up to temperature, then add another 1 tablespoon of wok oil. Add the green beans. After 3 minutes, add 1/4 cup of water and cover for another 3-5 minutes. Once the green beans are tender add them to the bowl of vegetables.
  5. Again, heat the wok back up and add 1 tablespoon of wok oil, then add the mushrooms. Stir fry until they are cooked and soft.
  6. Wipe wok out with wet paper towels. Heat the remaining 1 tablespoon wok oil over high heat. Once hot, add the ginger and garlic; after a few seconds, add marinated shrimp. Stir-fry for 2 to 3 minutes, until shrimp is fully cooked.
  7. Add the rice or noodles to the wok and then pour the sauce in. Mix to prevent sticking and to fully incorporate the sauce into the rice or noodles. Add the vegetables back to the wok just to mix together.

Shrimp Sriracha Stir Fry PDF

Secret Recipe Club

Check out my previous Secret Recipe Club Posts:

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!

Baby Jesus in a Bubble

Merry Christmas!!!!!


One of our Christmas traditions is to drive by this house. It’s in the next town over from us. It’s on a dead end but on the corner of a busy road so we spotted it one year while looking for lights and since then we go back and photograph it.

What’s the appeal? Baby Jesus in a Bubble!

When we first stumbled across this house the nativity set was the only thing being protected. The set up was minimal but it was no less grand being protected in a structure that was slapped together and looked horrible. Since then they have added to the lawn display and crafted a much finer plastic structure to protect Baby Jesus. We started calling that house ‘the Baby Jesus in a Bubble House’ to reference to the 1970’s made-for-TV movie starting John Travolta.

This tiny house has it all from lights in the tree to decorations on the porch roof to eight of these frosty’s.

But what… the hell??!?!? WHERE IS JESUS?!?!?!

Christmas just aint right this year!