I made some brownies and when I cut them, they seemed more cakey than I prefer,so I made them into brownie pops.  And I stuffed them into cookies because that is who I am and what I do. (Ask anyone who knows me). 😋. These don’t take a lot of ingredients and are not complicated to make. ( Something easy to bake with the kids!)

Brownie pops ingredients  – 1 batch of your favorite brownies (homemade or box), your favorite frosting (homemade or canned)

Brownie pop directions – make and bake brownies as directed.  Cool completely.  Frost.  Cut into squares.  Mash up each square and roll into a ball.  Freeze brownie pops for an hour.

Cookies ingredients  – 1 box cake mix (any flavor), 1 eggs, 2 tbs water, 1/3 cup oil.

Directions – preheat oven to 350.  mix ingredients with a wooden spoon.  (If it seems a little dry, add another tablespoon or two of water).  Using a cookie scoop, scoop out some dough. 

 Divide in half.  Flatten one half.  

Top with Brownie pop.  

Flatten other half of cookie dough and place on top.  

Form around Brownie pop to cover (add more dough if needed to completely cover brownie pop). 

Place non stick baking liner on cookie sheet.   Stagger 8 cookies on each.  

Bake 10-11 minutes.  Cool 5 minutes on cookie sheet.  Remove.  Cool completely.  Store in covered container.  

I supersized a brownie recipe… So instead of using an 8×8 pan, I used a 12×18 pan.  The more brownies, the better, right?  I used bittersweet chocolate because I feel it makes a more fudgy brownie, but you can use semisweet chips if you want to.  I also topped these with a ganache and some chopped up candy – the king sizes Reese’s with Reese’s pieces inside,courtesy of my coworker,Michelle Smallmon, Snickers and krackel bars.  I would have made a baking video of these but my allergies make me sound like a mix of Marge Simpson and Rudolph after his father covered his nose.  So just a blog today.

Ingredients – 3 sticks butter, 1 lb bittersweet chocolate, 1/2cup sugar, 1cup brown sugar (firmly packed into measuring cup), 5 eggs,2 tbs vanilla, 1 1/3 cups flour (scooped from flour container into measuring cup), 1/2tbs baking powder,1/2 tsp salt.

Directions – preheat oven to 350.  

Spray 12×18 baking sheet with Pam. 

  melt butter and chocolate in 45 second increments until you can stir it smooth. 

 Add sugar and brown sugar. 

Beat in eggs,one at a time.  

Add vanilla.  Fold in dry ingredients, mixing just until blended.  Spread into prepared pan.

 Bake 15to 20 minutes.  Cool completely.

Icing ingredients -1 1/4 cups chocolate chips, 3 tbs corn syrup, 1 stick butter.

Directions – melt butter and chips. Add corn syrup.  Let sit 5 minutes. Pour on top of cooled brownies.  

Sprinkle with chopped up candy , or nuts if you want.  

Store in covered container 

For the first time ever, Rob and I ran out of candy on Halloween! 250 candy bars gone by 730!  I had to work until 7, so Rob was solo!  No leftover candy meant I needed to go buy candy today to bake with.  I chose an easy monster cookie stuffed with mini panut butter cups and mini peanut butter Snickers.  I actually stuffed 2 candies  in each cookie.  😋  The recipe is from Betty Crocker and uses 2 of her cookie mixes.

Ingredients – 17.5 oz peanut butter cookie mix, 17.5 oz chcolate chip cookie mix, 1/ 1/2 cups quick oats (uncooked), 3 eggs, 1 cup butter (softened), 2 cups m&Ms, candies

Directions – preheat oven to 375.  Line cookie sheets with nonstick baking liners.  Combine cookie mixes, oats, eggs and butter (I needed to use a mixer).  

Add m&Ms. 

Scoop out 1/4 cup cookie dough.  

Place half on the cookie sheet.

  Top with candy. 

 Place other half of dough on top and cover candy completely. 

 Stagger 8 or 9 cookies to a sheet.  

Bake 10-12 minutes.  

Cool completely.  Store in covered container.

We have a LOT of Halloween candy (over 200 bars) and a TON of brownie and cake mixes be(all the baking stuff is on sale everywhere now through  january.  Woo hoo!).  So I dipped into our stash to make stuffed Brownie cookies.   I added two unique ingredients as well  to the brownie batter – hot fudge topping and ice cream.  I bought the single serve cups from Friendly’s to use.  

I also used different colored m&Ms to show to indicate what candy is inside (orange for Reese’s cups, blue for Snickers.  I have issues, I know). 

Ingredients – 1 brownie mix, 2 eggs, 1/4 cup oil, 1/2 cup flour, 1/2 cup ice cream (any flavor, straight out of the freezer), 1/4 cup hot fudge, Oreos or candy

Directions – combine brownie mix, oil, flour and eggs.  Blend in ice cream and hot fudge.  Take 3 tbs of dough and form around each piece of candy or Oreo. Chill  for an hour or so.  Preheat oven to 375.  Stagger 8 cookies on a cookie sheet lined with a non stick baking liner, like this.  

Bake 10 min.  Cool on sheet.  Store in covered container.

I love cutout cookies.  So many fun memories from when I was little, making them with my mom, grandmothera, aunts and friends.  I have a bunch of different recipes that I use throughout the fall and winter.  Of course,with me, it is hard to tell what they ate, once decorated.  These are for Halloween, so I used pumpkin, ghost and  bat cookie cutters.  I tweaked a and doubled a recipe from Nestle. As you can see, my decorating skills are not good, but the cookies are!  Remember to use mini chocolate chips or else it will be impossible to cut out the cookies!

Ingredients – 1 cup butter (softened), 1 cup shortening, 1 cup brown sugar (firmly packed),2/3 cup sugar, 4 tsp vanilla, 2 egg yolks, 4 tbs water,   1tsp salt, 4 cups flour (scooped from flour container into measuring cup), 1 12 oz bag mini chocolate chips.

Directions – preheat oven to 350.  cream butter, shortening, sugar, brown sugar and salt.  Add egg yolks and water.   Stir in flour.  Fold in chips.  On surface that has been dusted with flour, roll out dough as thick as you want your cookies to be.  Cut our your cookies with cookie cutters.  Place on a cookie sheet lined with nonstick baking liners.  Bake 10 minutes.  Cool completely. Frost as desired. Store in covered container.

I ran out of orange frosting,so I made a small amount of blue frosting for the Yankees!

This is one of my favorite recipes this time of year – frosted Pumpkin cookies.  I love the smell of pumpkin and the spices of fall – cinnamon, nutneg, etc.  These cookies are easy to make and are very soft.  Of course, I supersized them and frsoted them with two kinds of frosting- brown butter, plus a simple vanilla frosting.  The reason for two frostings is I did not make enough of the brown butter kind.  I always make too little or too much frosting.  I guess next time I can just make a lot of frosting and bring in the leftover to work with spoons😊

Ingredients – 3/4 cup butter (softened),1 cup sugar, 1 1/4 cups brown sugar (packed into measuring cup), 1 – 15 oz canned pumpkin, 2 eggs, 3/4 cup evaporated milk, 2 tsp vanilla, 3 cups flour (scooped from flour container into measuring cup), 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 1 tsp butmeg, 1 tsp pumpkin pie spice

Directions – cream butter, sugar and brown sugar.  Add pumpkin, evaporated milk and vanilla.  Stir in eggs.  Fold in dry ingredients and spices.  Chill dough at least an hour.  Preheat oven to 375 degrees.  On cookie sheet lined with nonstick baking liners, place 1/4cup mounds of dough (I fit six on a my cookie sheets.  They spread a little, not too much).  Bake 12-15 minutes.  Cool

Brown butter Frosting ingredients – 4 tbs butter (softened), 2 cups powdered sugar, 1/4 cup evaporated milk.

Directions – brown butter over medium heat (brown bits form in butter).  Pour into bowl.  Add powdered sugar and evaporated milk.  Can add more powdered sugar and evaporated milk if you want a different consistency.

Butter cream frosting – 4 tbs butter, 2 cups powdered sugar, 1/4 cup evaporated milk

Directions – cream butter.  Add powdered sugar.  Stir in evaporated milk.  You can add more powderd sugar or evaporated milk,depending on the consistency you want.  I also colored my frosting orange.

hi friends!  check out my latest baking video on youtube!  cake mix chocolate chip cookies stuffed with oreos!

I made some brownies the other day with the intention of bringing the rest to work, but the recipe only made 9 and Rob ate 2.  If my math is correct, that is 7 to bring into work tomorrow. Ohhhhh, that will not work.  You see, my mom (and everyone in my family) always prepares way too much food.  Our philosophy is better too much than not enough.  So I tweaked a cookie recipe and am using  a dry  white cake mix instead of all the flour recipe calls for.  And I am adding milk chocolate chips.  And we have some open  bags Oreos,  so they will be stuffed with Oreos.  All this for a football Friday at ESPN Radio.  

You can use whatever cake mix you want, I am going with white.  I am also using milk chocolate chips.  

Ingredients – 3/4 cup butter softened to room temperature, 3/4 cup sugar, 1/4 cup sugar, 1 egg, 1 tsp vanilla, 1 cup flour, 1 1/2 cups dry cake mix, 1/4 tsp salt, 1/2 tsp baking soda, 1 cup milk chocolate chips, Oreos.

Directions – beat butter, brown sugar and sugar on medium speed 1 minute. 

 Add egg and vanilla.  Then, fold in dry ingredients. 

 Stir in chips.  

Scoop out some cookie dough and divide in half.  Gently press 1/2 piece of dough  flat.  

Top with an Oreo.  

Place the other flattened half on top. 

Form around Oreo.  You may need to add a little extra dough to make cookie “disappear.”

Chill for 1 hour.  Preheat oven to 350.  Line cookie sheets with non stick baking liners.  Stagger cookies 8 to a sheet.  

Bake 12-16 minutes (you will see light golden spots on top ).  

Let cool on sheet 5 minutes.  Let cool completely and store in covered container.

I asked Rob what treat he wanted and he said “brownies like your mom makes.” That means brownies with chocolate chips.  I could have used a mix, but I decided to step it up and go homemade.  The extras come to work with me Friday.  (And I think I will need to bring in something else bc this recipe didn’t make a whole lot.. and I can’t just being in 7 brownies)

Ingredients – 10 that butter, 1 1/4 cups sugar, 3/4 cup cocoa, 1/2 tsp salt, 2 eggs, 1tsp vanilla, 1/2 cup flour.

Directions – preheat oven to 325.  Grease 8×8 pan.  Melt butter.  Stir in sugar, cocoa, and salt. Add vanilla. Fold in flour.  Stir 30 strokes.  Spread into pan.  Bake 25 -30 minutes (until toothpick inserted comes out with a few crumbs).  Cool completely. cut and store in covered container.

(You can leave plain, frost or sprinkle with powdered sugar.)

check out the youtube tribute video Rob and I did for our beloved Charlie.  he was such an amazing pup!