Welcome to Week 111 of Mmm Mondays, where we turn Monday woes into Monday whoas!
Header image for week 111 by NIKOLAY OSMACHKO
Last Week’s Links
Last week had 3 yummy posts.
We started with Lady Agnew, a Historical Erotic Fiction tale from MrsK.
Next, Charmer shared an enticing image with Soaking. Rub a dub-dub!
And to top off the week, Barefoot shared Dark Lion, Dr. Lovelace and Gas Masks, a memoir and a delicious image all in one!
You can read all theose Mmm’s and more here.
For more Mmm’s, or to learn about those that make them, don’t forget to check out the growing list of Mmm Makers.
Week 111 Recommended Reading
Mmm’s on Medium
This week’s prompt is Delayed Gratification. You can read the full post here.
Our tales for this week are:
Bring me to my Senses by MrsK, a short story about the rush of subspace.
Movies & Stars to Perv Over by May More, a memoir of growing up in lust.
Easy Peasy Cozy Soup by Jacinta Palmer, a recipe designed to heat you up on a cold day.
A Fantasy in Provence by Kate Granger, a work of fiction with bits of love and being lost thrown in.
The Perfect Man Checks Me Out by Zatanna Dark, a fictional tale with a twist.
Pink Pleasures by MrsK, an erotic poem about kinky shenanigans.
Find all the Mmm’s on Medium here.
Book Club
Gallant by VE Schwab
I’ve made it about halfway through already. Yeah, it’s that good! Olivia is the girl we all need or need to be….
Want to read a long with me? Let me know.
Week 111 Recipe
Valentine’s day is fast approaching. Whether you celebrate or not, these cookies are delicious!
Sweetheart Cookies
Ingredients
- 3 cups 375g all-purpose flour (spoon & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2 sticks; 240g unsalted butter, softened to room temperature
- 2 ounces 56g block cream cheese, softened to room temperature
- 1 cup 200g granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup 150g sanding sugar, pink and red or assorted colors
- 32 chocolate hearts unwrapped
Instructions
- Whisk the flour, baking powder, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30-60 minutes and up to 3-4 days. If chilling for longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Pour sanding sugar in a bowl or, if using multiple colors, a few separate bowls.
- Roll balls of cookie dough, about 1 Tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake the cookies for 12-13 minutes or until very lightly browned on the edges.
- Remove from the oven and allow to cool on the baking sheets for 5 minutes. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.
- Cookies will stay fresh covered at room temperature for 1 week.
This Week’s Links
For bloggers, Mmm Mondays opens Friday at noon (MST- that’s N. America) and closes Tuesday December 31/2024 at 6pm. If this is your first time joining the fun, please read the rules and grab a badge. You can add your post(s) below using the linky tool.
Don’t know how to take part? Find out how, here. You don’t have to have a blog! And we love images too!
Since you’re already here, take a second and read one or more posts (you’ll be glad you did!). And don’t forget to like or comment if they make you say Mmm too.
I always encourage sharing, so for any posts you may have missed, watch for them on Monday when I share them via Twitter.
For those on Medium, you can find the guidelines here.
What makes you say Mmm?
One thought on “Week 111”
Comments are closed.