The term "stay at home mom" has always seemed so misleading to me. "Work from home" mom would be a more accurate job description, in my opinion. I feel really blessed to have been able to be a "work from home" mom for a long time. Some of that time I was doing full time mom duties and some of those years I carved out time for catering jobs in between carpool, soccer practices, baseball games and homework tutoring sessions. I honestly wouldn't have wanted to do it any other way.
For those of you that don't know - I run a cottage food business out of my home. I started my business at home, 12 years ago and to say that I had a lot to learn about being a business owner back then, would be an understatement. I did zero advertising, I was terrible at promoting myself or even talking to strangers and I didn't like to sell anything. (It's truly amazing that my business ever took off. 😅) And if I'm being honest, I was perfectly fine with taking on the odd baking job here and there so that I still had the flexibility to be involved in all of my kids activities.
There are advantages to a business that grows slowly instead of becoming an overnight success. Over the last decade, I've gained new culinary skills, learned how to better communicate with customers, how to keep more accurate business records and just how many things I can/should juggle at one time.🤹🏻♀️ I had to learn the hard way that I shouldn't take on a wedding reception and a graduation party in the same weekend. 🤪
I've picked up a few tips and tricks over the years to make my business, more efficient. Things like storing cookie dough - in portions - in my freezer, has been a game changer. When I make a batch of cookies, I always make extra dough, portion it out into dough balls, pack them into ziploc bags and put them in the freezer for another day. You have no idea how many times I'm thankful for ready-to-bake cookies at my fingertips. #lastminutedinnerinvites
If you keep a batch delicious M&M cookies in your freezer, you can pull a few out at a time for an after school snack, for afternoon tea with a friend or for a festive Tuesday night dessert. Oh, and if the mood strikes you, these cookies also make amazing ice cream sandwich cookies. 🤗
Soft M&M Cookies
2 cups + 2 Tablespoons flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, room temperature
3/4 cup brown sugar
1/2 cup sugar
1 large egg + 1 egg yolk, room temperature
1 and 1/2 teaspoons vanilla
1 cup mini M&Ms + 2 Tablespoons for topping
Portion into 18-20 cookies and sprinkle with additional 2 T. M&M's. Refrigerate at least 2 hours.
Bake 12 minutes at 350 on silpat lined cookie sheets.
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