Author Archives: Christine Lisi

Round 2, game 6 victory treats – melted ice cream brownies stuffed in melted ice cream chocolate chip cookies

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I really had to step up these Sabres victory treats, we came back from a 3-1 deficit in Montreal, in a must win last night and won 8-3.  Yowsa.  It was awesome!  So i thought what can I do here?   I decided to make melted ice cream brownies and stuff them inside melted ice cream cookies.  Boom!

  • Brownies ingredients lost
  • 1 cup chocolate ice cream, melted
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/3 cup baking cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Directions – line an 8×8 pan with tin foil and spray with baking spray.  Set aside.  Preheat oven to 350 degrees.   In a bowl, combine butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients then ice cream.  Evenly spread into pan.  Bake 22 to 27 minues, or until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.  Then cut in small squares.

For the chocolate chip cookies, I used a mix of vanilla and chocolate ice cream.  I also used a combo of all purpose and bread flour, but you can just use all purpose flour.  I used milk chocolate chips, but again, whatever chip is fine.

  • Chocolate chip cookie dough ingredients
  • 1 cup ice cream, melted
  • 1 1/2 cups all purpose flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1/2 cup crisco
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup milk chocolate chips

In a bowl, cream crisco and sugar.  Add egg and vanilla.  Blend in dry ingredients,  then ice cream.  Fold in chips.  Scoop out 1/4 cups of dough and divide in half.  Flatten each half.  On one half, place a brownie square.

Top with another half.

Seal edges. 

I recommend chilling these for a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet.  Bake 12 to 15 minutes, no longer.  Cool completely.  Store in covered container

Thanks for stopping by!

Vanilla ice cream cookies with vanilla ice cream frosting

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These are like a snowball cookie, using butter, powdered sugar, flour, but i added some vanilla ice cream and some vanilla ice cream frosting.  Why?  Not sure, just thought it would be neat to incorporate ice cream in some treats.

These are not overly sweet, so the frosting brings up the sweet level!

Remember to scoop you flour and powdered sugar from their respective containers into your measuring cup so you get the right amount.  I also recommend chilling the individual doughs for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softener
  • 3/4 cup powdered sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 egg
  • 1 cup vanilla ice cream, melted
  • 1 cup chocolate chips (optional)

Directions – in a bowl, combine flour, baking powder and powdered sugar.  Using a pastry cutter or fork, cut in butter until mixture is crumbly (you could also try a hand mixer).  Add egg, vanilla and melted ice cream.  Add chips, if using.  Scoop out 1/4 cups dough.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 14 to 16 minutes, no longer. 

Cool completely.   Pop in fridge for a bit to firm them up. 

  • Frosting ingredients
  • 1/2 cup butter, melted
  • 2 cups powdered sugar
  • 2 tbs ice cream, melted
  • 1 tsp vanilla

In a bowl, combine ingredients.   Frost cookies. 

Store in covered container in fridge to firm cookies up.

Sabres game 4 victory treats #2 – sugar coated xl peanut butter cookies

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The second treat for our game 4 win – extra large puffy peanut butter cookies rolled in sugar.   Sometimes in the playoffs, the victory treat game must be stepped up.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups cake flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup peanuts, finely ground
Perfectly puffy!

Directions – in a bowl, cream butter, sugar, brown sugar and peanut butter.  Add eggs and vanilla..  blend in dry ingredients then peanuts.  Scoop out 1/4 cups dough.  Roll in extra sugar.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 14 minutes, no longer. 

Cool completely.

Victory treats for game 4 – sabres  sugar cookies

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For our game four win in Montreal last night, which tied up the series 1-1, I present Sabres sugar cookies.  What makes them Sabres sugar cookies – the blue and yellow sugar sprinkled on top.

Last night was stressful, but the result was worth it.   A lot of penalties called.  Our guys need to be more disciplined moving forward, for sure.

These are easy to make and require no chill time.   They do use cake flour though.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking

  • Ingredients list
  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1/2 egg
  • 2 cups plus 3 tbs cake flour
  • 1/4 plus 1/8 tsp baking soda
  • 1/4 plus 1/8 tsp baking powder
  • 1/4 tsp salt

Directions – preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a bowl, cream shortening, sugar and powdered sugar.  Add 1/2 egg and vanilla.  Mix in dry ingredients.   Scoop out 1/4 cups dough, roll into balls and slightly flatten.  Stagger on prepared sheet.  Sprinkle with sugar.

Bake 10 minutes, no longer.  Cool completely and store in covered container.

Thanks for stopping by!  Go Sabres!

Crushed oreo cookies with peanut butter, semisweet or white chocolate chips

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I had a bag of oreos and thought those need to be crushed and baked in a chocolate cookie.   I made the dough, divided it into thirds.  In one third, I added peanut butter chips, I added white chips to another third and semisweet chips to the final third.   I made 15 cookies total, 5 from each third of dough. 

Remember to scoop your flour, powdered sugar and baking cocoa from your measuring cups so you get the right amounts.  Chill the individual doughs a few hours before baking.  And  preheat your oven before baking.

Ingredients list

1/2 cup butter, softened

1/4 cup crisco

1/4 cup plus 2 tbs sugar

4 1/2 tbs brown sugar, firmly packed into tablespoons

1/4 cup plus 2 tbs powdered sugar

1 1/2 eggs

1 tsp vanilla

1 /3 cup plus 3 tbs vegetable oil

1 1/2 cups and 1 1/2 tbs flour

4 1/2 tbs cornstarch

3/4 tsp baking soda

1/4 tsp plus 1/8 tsp baking powder

1/4 tsp salt

1/4 plus 1/8 tsp cream of tartar

32 oreos, finely ground

1 cup peanut butter chips

1 cup white chocolate chips

1 cup semisweet chocolate chips

Directions – cream butter, crisco, sugar, brown sugar and powdered sugar.  Add oil, egg and vanilla.  Mix in dry ingredients.   Fold in oreos.   Divide dough into thirds.  Add peanut butter chips to 1/3 dough, white chips to 1/3 of dough, and semisweet chips to the other third.  Chill individuals doughs for a few hours

When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 9 minutes, no longer.  Cool completely.  

Store in covered container.

Thanks foe stopping by!

Frosted malted blondies with mini chocolate chips and malted frosting

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I wanted to make another recipe using my malted milk powder, so I opted for blondies with mini chocolate chips and topped with malted milk frosting.

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount (do not pour from flour bag because that packs it in and can result in a dry blondie).  Also firmly packed your brown sugar into your measuring cup.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/4 cup crisco
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 cup malted milk powder
  • 1 cup mini chips

Directions – preheat oven to 350 degrees.   Line a 9×9 pan with tin foil and spray with baking spray.   Set aside.   In a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and vanilla.  Blend in flour, baking powder and milk powder.  Stir in chips.   Spread evenly into prepared pan. 

Bake 30 to 33 minutes, until golden on top, no longer.   Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 2-3 cups powdered sugar
  • 1/4 cup malted milk powder
  • 1 tsp vanilla
  • 2-3 tbs heavy cream

Directions – in a bowl, cream butter, milk powder and powdered sugar.  Add vanilla and heavy cream.  You may need to add more powdered sugar and /or heavy cream to get the consistency you want.  Frost bars.  

Store in covered container. 

3 kinds of chip, 2 kinds of m&m, crushed chips ahoy game 6 victory bars

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Due to time constraints, life stuff and work,  am a little late in baking these treats for our first playoff series win in 19 years, but i feel i made up for it with my effort – these cookie bars have 3 types of chips (semisweet,  milk, and white,

2 kinds of m&ms (regular and mini peanut butter,

and crushed chips ahoy cookies….

with hershey kisses on top!

It was stressful, but wonderful watching our sabres win game 6 in Boston and move on (as a Buffalo fan, ending a Boston team’s season is sweet, considering all the pain they have caused us).  Now, we meet up and meet Tampa or Montreal in round 2!

These treats I jazzed up a lot.  You can keep them simple, if you like.  You absolutely do not need to add the crushed chips ahoy!

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 14 chips ahoy, finely crushed (opt)
  • 2 1/2 cups worth of chips, m&ms or whatever additions you want.

Directions – preheat oven to 375 degrees.  Line a 9×13 pan with tin foil and spray w pam.  Set aside.  In a bowl, cream butter, crisco, sugar and briwn sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Mix in crushed chips ahoy then m&ms and chips.  Evenly spread into pan.

  Bake 18 minutes.  No longer.  Remove from oven and immediately press hershey kisses on top. 

Cool completely.  Store in covered container.

Almond m&m milk chocolate chip cookies

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Rob bought some almond m&ms and I thought they would be perfect in a cookie!

   I used a basic chocolate chip cookie recipe, instead of vanilla, I used almond extract.   I also used part bread flour along with all purpose flour.  They spread out a little more than I prefer, so maybe next time I add a little more flour and bake  the dough frozen to see if that helps.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, freeze the individual doughs before baking and preheat your oven before baking.

  • Ingredients list
  • 1 cup butter,  softened
  • 1 1/4 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup bread flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup of almond m&ms
  • 1/2 cup milk chocolate chips

Directions – in a bowl, cream butter, sugar, and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients then m&ms and chips.   Scoop out 1/4 cups of dough and freeze.   When ready to bake, preheat oven to 375 degrees and line a cookie sheet with parchment paper.  Stagger dough on sheets.  

Bake 10 to 12 minutes, no longer.  Immediately gently press extra chips into tops of cookies. 

Cool completely.  Store in covered container.

Malted brown butter Special Dark brownies

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I picked up some malted milk powder recently, after seeing it is a nice addition to cookies, brownies and cakes, especially when using brown butter    I know Rob loves brownies so I thought I would try adding malted milk powder to a brownie recipe.

Remember to scoop your flour, baking cocoa and milk powder from you containers into your measuring cup so you get the right amount.  Also preheat your oven to 325 degrees before baking.

  • Ingredients list
  • 1/2 cup butter
  • 2 cups powdered sugar
  • 2 eggs and 1 yolk
  • 1 tsp chocolate extract (or vanilla)
  • 1/2 cup flour
  • 2/3 cup unsweetened baking cocoa
  • 1/3 cup malted milk powder
  • 2 tbs cornstarch
  • 1/2 tsp salt
  • 1 cup chocolate chips

Directions – preheat oven to 325 degrees.  Line an 8×8 pan with parchment paper and spray with baking spray.  Set aside.  in a pan, over low-medium heat, brown butter.  you heat it until you start to see some brown specs lile below.  Remove from heat.

Pour into bowl and stir in powdered sugar.  Mix in eggs, yolk and extract.    Fold  in dry ingredients, then chips.  Evenly press into prepared pan.  Bake 28 to 33 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Immediately sprinkle powdered sugar on top. 

Cool completely.    Cut and store in covered container.

Ultra thick chocolate chip cookies for Sabres gameday, game 5, first round

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For game five against the Bruins tomorrow, I asked Rob what to make and he suggested chocolate chip cookies.  So these use a combo of browned butter and regular room temp butter, and a tsp of active yeast.  

We are one win away from our first playoff series win in 19 years!  Very exciting!

  • Ingredients list
  • 1/2 cup butter, browned
  • 1/4 cup butter, softened
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1 tsp active dry yeast
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 1 egg
  • 1 tbs vanilla
  • 2 tbs water
  • 1 cup chocolate chips

Directions – after you have browned 1/2 cup butter, pour into bowl and set aside.  In a separate bowl, combine flour, baking soda and yeast.  Using a pasty cutter or fork, cut in 1/4 cup butter.   Set aside.  To brown butter bowl, add sugar and brown sugar, then egg, water, and vanilla.   Combine with flour bowl.   Mix in chips.  Scoop out 1/4 cups dough and chill a few hours.  Preheat oven to 375.   Line a cookie sheet with nonstick liners or parchment paper.  Stagger cookies on sheet.

Bake 10 to 12 minutes, no longer.  Cool completely and store in covered container.

Thanks for stopping by!