Triple chip cookies and meeting Gretzky (no, not that one)

Triple chip cookies!

While my triple chip cookie dough was chilling in the fridge (I believe chilled dough makes for the best cookies), we took Gracie on her nightly walk. She gets 2 walks a day, yet is still chubby. That’s a story for another day. Anyways, she met 2 new friends. A beautiful white German Shepherd named Rory and a American Eskimo named Gretzky. Rob and both did a double take. Indeed the pup is named Gretzky. Her fiancee, like Rob, is a huge hockey fan, and Gretzky fan. A really cool moment. Onto the recipe!

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 3.4 oz instant vanilla pudding mix
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips

Directions – cream butter and brown sugar. Add eggs and vanilla, pudding mix, baking soda and baking powder. Blend in flour. Fold in chips. Scoop out 1/4 cup of dough and form into mounds. Chill a few hours. Preheat oven to 35p degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet – a row of 2, a row of 1, another row of 2 and a final row of 1. Baking 10 to 14 minutes. (Golden patches on tops of cookies). Cool completely. Store in covered container.

Celebrating national chocolate chip cookie day

It’s 102 degrees today, so why not fire up the oven? It had to be done today because it is National Chocolate Chip Cookie Day! These are simple, but large cookies, with 4 kinds of chocolate chips – semisweet, milk, white and mini. A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp. I recommend chilling the mounds of dough for a few hours. I was trying to speed up the process, so I froze them for 20 minutes.:)

  • Ingredients
  • 1 cup butter, cold and shredded with a cheese grater or cut into very small cubes
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3 cups flour (scooped from your flour bag into your measuring cup)
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 2 cups chocolate chips ,(i combined semisweet, milk, white and mini)

Directions – cream butter, sugar and brown sugar (instead of a mixer, I actually used my hands, like making meatballs). Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Divide dough evenly into 12 pieces. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a sheet with nonstick baking liners. Stagger 6 cookies on the sheet. Bake 18 to 20 minutes. Cool completely. Store in covered container

Thank you for stopping by! Wishing you a day filled with peace, joy and love!

Mounds of ccc!

Smores cookies with toasted marshmallow frosting

Happy summer!

With summer in full swing, I figured a smores recipe was in order. (Nothing like heating the oven up on a humid day!) These are a chocolate cookie topped with a Graham cracker cookie and frosted with toasted marshmallow frosting the topped with melted milk chocolate. This basically is a chocolate chip cookie dough, divided in half with a few ingredients added to each divided half to get the chocolate and graham cracker cookie dough. I tossed some milk chocolate chips in the graham cracker cookie. You can leave them out or also add some to the chocolate cookie too.

Yum!

I chilled these cookie dough mounds overnight. They still spread and are huge, but I felt the chilling of the dough was still beneficial. Remember to scoop your dough from your flour bag into your container so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so you get to the right temp.

  • Cookies ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 tbs vanilla
  • 3 1/2 cups flour
  • Additional 1/4 cup flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbs cornstarch
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup baking cocoa
  • 1 cup milk chocolate chips

Directions- cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in 3 1/2 cups flour, baking soda, baking powder and cornstarch. Divide dough in half. To one half, blend in graham cracker crumbs. Divide into 12 even size pieces. Roll into balls and slightly flatten. To other half, add baking cocoa and remaining 1/4 cup flour. Divide into 12 even size pieces. Roll into balls and slightly flatten.

Graham cracker cookie dough on top of chocolate cookie dough

Place a graham cracker flattened dough on top of a chocolate flatten dough.

Chill a few hours. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 13 to 15 minutes (there will be light golden patches on the graham cracker cookie part). Cool completely.

Ready to be frosted!
  • Toasted marshmallow frosting ingredients
  • 1/2 cup butter melted
  • 2-3 cups powdered sugar
  • Milk
  • 12 regular size marshmallows, toasted

Directions- beat butter and powdered sugar. Add enough milk to get the consistency you want. Set aside

To toast marshmallows – set oven to high on broil. Line a pan with tin foil and spray with Pam. Broil marshmallows, checking after increments of 45 seconds, to make sure they don’t burn. Immediately add to butter mixture. Fost cooled cookies.

Almost done!

Top with melted chocolate. Store in covered container.

Voila!

Thank you so much for stopping my today! I hope you have a wonderful day, filled with peace, love and happiness

Another ode to Hostess

With fluff and cookie dough filling

When I asked Rob what dessert he wanted to celebrate our 19th anniversary, he requested a chocolate cake with a fluff filling and topped with melted chocolate. So a ding dong, big wheels, Suzy q type of treat! I made individual treats and made a variety of fillings – fluff, peanut butter and cookie dough. You can make a homemade chocolate cake in a 13×9 pan, or use a cake mix (like I did). I also recommend cutting the cooled cake into rectangles. Circles are harder to slice horizontally. The main recipe has the fluff filling. The peanut butter and cookie dough fillings recipes are at the end of the post

  • Ingredients
  • 1 chcolate cake baked in a 13×9 pan. completely cooled
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 to 3 cups powdered sugar
  • Milk

Directions for filling – blend butter and fluff. Mix in powdered sugar. Add milk to get the desired consistency you want

For assembly – cut completely cooled cake into rectangles (whichever size you want). Slice each rectangle horizontally. spoon filling between two sliced rectangles.

Peanut butter filling!

Topping – in a microwave safe bowl, combine 2 cups chocolate chips and 2 tbs vergetable oil. Microwave in 30 second increments until you can stir smooth. Spoon over individual assembled rectangle treats. Store in covered container.

Peanut butter filling – melt 1/4 cup butter, 1/4 cup brown sugar and 1 cup peanut butter. Add 1 to 2 cups powdered sugar. Add a little milk to get the consistency you want

Cookie dough filling – combine 1/2 cup softened butter, 1/2 cup sugar and 1/2 cup brown sugar. Add 1/2 tsp vanilla and 1 tbs milk. Blend in 2/3 cup flour. Add 1/2 cup mini chocolate chips of you want

Frosted Chocolate Chip Banana Cookies

My best friend from college, Susan, and her two daughters (who are my goddaughters) are coming to visit tonight for a few hours.. so being the good hostess that I like to think I am, I asked the girls what treat they would like. Lyndsey picked frosted chocolate chip banana cookies. These are nice, soft cookies that smell INCREDIBLE as they bake. and let’s face it, frosting, just makes everything better.

* One kind cool thing I learned for this recipe – how to quickly ripen a banana. you bake it at 170 degrees in 8 minute intervals until the skin turns really really brown and softens the banana. my husband wasn’t sure what i had done when he saw the banana on the countertop to cool off 🙂

a few tips – remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount, chill the mounds of dough for a few hours to prevent them from spreading too much, and preheat your oven to 350 degrees for 20 minutes before baking so that it cycles to the right temperature.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 ripe banana, smooooshed (see * above on how to quickly ripen a banana)
  • 1 yolk (makes cookies soft)
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1 cup chocolate chips (i used mini ones in these cookies)

Directions – cream butter, brown sugar and sugar. Blend in banana, yolk and vanilla. Fold in dry ingredients. Mix in chips. Flour your hands (trust me on this). Scoop out 2 tbs of dough and roll into balls. Chill in fridge a few hours. preheat oven to 350 degrees for 20 minutes. line a sheet with nonstick baking liners or parchment paper and stagger cookies. bake 12 to 14 minutes (likely browned on bottom. do not overbake or cookies will be dry). remove from tray after 10 minutes. Cool completely.

  • Frosting ingredients
  • 2 tbs butter, melted
  • powdered sugar
  • 1 tsp vanilla
  • milk

Directions – place butter in a bowl, add a cup or two of powdered sugar. mix in vanilla. Add enough milk to get the consistency you want. Frost cookies. store in covered container.

Thanks so much for stopping by today. I hope you have a wonderful day filled with peace and joy. Remember to be kind. Your kind gesture, no matter how small, may be what someone needs in their life at that moment.

Chocolate Chip (Tollhouse) Bars

These are a request from my goddaughter Sara, who along with her sister, also my goddaughter, Lyndsey, and their mom, Susan (my best friend from college), will be visiting us for a few hours tonight. Sara’s treat requests mirror those of Rob – chocolate chip cookies (or something along that line), or brownies. So these are also a win for my hubby.

Reminders – scoop your flour from your flour bag into your measuring cup so you get the correct amount and preheat your oven to 350 degrees for 20 minutes before baking.

  • List of ingredients
  • 1/2 cup butter, melted and cooled for 20 minutes
  • 1 cup brown sugar
  • 1 egg
  • 1 tbs vanilla
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1 cup chocolate chips, plus more for sprinkling on top

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line an 8×8 square pan with parchment paper and spray with baking spray. in a bowl, combine brown sugar and butter. add egg and vanilla. Blend in dry ingredients. Mix in chips. Spread into prepared pan. Sprinkle with additional chips on top. bake 20 to 25 minutes, until edges are lightly browned but still soft. (I baked mine for 22 minutes. They seemed underbaked, but will firm up after you take them out of oven and cool down). Cool completely. store in covered container.

thank you for stopping by today. If you make these, let me know how they turn out. I wish you a day filled with love, and happiness.

Chocolate red wine cookies with peanut butter chips

When attending my college reunion last night, we went to a cookie shop in Geneseo and they had so many unique cookies, in addition to the ones that everyone loves (like chocolate chip). There were these chocolate red wine cookies with peanut butter chips and sprinkled with powdered sugar. There is not a lot of wine in these, but it adds a nice flavor. if you don’t want to use wine, you could try cold coffee instead. They spread a little, so I recommend chilling the dough for at least a few hours to prevent the spreading of the cookies. I also decided to add melted milk chocolate on the bottom of these! I am not sure why, just seemed like a good idea!

Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount, chill the dough for a few hours so the cookies don’t spread too much. and preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temperature.

  • ingredients
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup red wine (i used sangria because that’s what we had in the house)
  • 1 1/2 cups flour
  • 3/4 cup baking cocoa
  • 1 tsp baking soda
  • 1 bag of peanut butter chips

directions – cream butter, sugar and brown sugar. Add egg, vanilla and wine. Blend in dry ingredients. Mix in chips. scoop out 2 tbs of dough and roll into balls. Chill a few hours. preheat oven to 375 degrees before baking. Line a cookie sheet with nonstick baking liners or parchment paper. stagger cookies on the prepared sheets. bake 10 to 11 minutes. sprinkle warm cookies with powdered sugar. Cool completely. Sprinkle with more powdered sugar. I opted to put melted milk chocolate on the bottoms of the completely cooled cookies, but I am sure they are fine without it. 🙂 Store in covered container.

Thanks so much for stopping by today.

Devil dogs

Devil dogs/whoopie pies, Suzy q’s

Today’s recipe is devil dogs. They seem remarkably like whoopie pies, Suzy q’s or whatever other similar Hostess or Drake’s (or where I’m from – Stroemanns).. though for whoopie pies, I tend to use cake mixes and devil dogs, i opt for homemade. Anyways, I think these devil dogs came out ok.

  • Devil dogs ingredients
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 tbs vanilla
  • 4 cups flour (scooped from your bag into your measuring cup)
  • 1 cup baking cocoa
  • 3 tsp baking soda

Directions – preheat oven to 350 degrees for 20 minutes. Place parchment paper on a large cookie sheet or spray a canoe/twinkie pan with baking spray. (I used both pans). Cream butter and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out dough and fill canoe pans halfway full. I used a medium cake batter scoop, which is 7 tsp of dough. On the parchment paper cookie sheet, scoop out dough (7 tsp) and form a square on the parchment paper. I made mine kinda large. Bake 11 to 14 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.

  • Filling ingredients
  • 1 cup butter, softened
  • 1 cup marshmallow fluff
  • 3 cups powdered sugar

Directions – blend butter and fluff. Mix in powdered sugar. If filling seems stiff, add a little milk to get the consistency you want.

Assembly – slice canoe/twinkie devil dogs in half horizontally. Spoon filling between the two pieces. Or spoon filling between two of them pieces that were baked on the cookie sheet with parchment paper. Store in covered container.

Kinda large!

Thanks for stopping by today. I wish you a day of peace, love and joy. And remember to be kind. The world needs your kindness

Oreo stuffed chocolate cookies

These are a request from my youngest goddaughter Sara, for her dance recital tomorrow. They are chocolate cookies stuffed with oreos. I have a couple of these recipes. For these, I used melted chocolate chips, in addition to baking cocoa. They came out huge because I used 4 tbs of dough. Next time I will use 2 tbs.

A yellow m&m signifies a golden oreo inside!
  1. Ingredients
  2. 2 cups flour
  3. 1/2 cup baking cocoa
  4. 2 tsp baking powder
  5. 1 tsp salt
  6. 2 2/3 cups chocolate chips, melted (I used a combo of milk and semisweet chocolate chips)
  7. 4 eggs
  8. 1 tbs vanilla
  9. 10 tbs butter, softened
  10. 1 1/2 cups brown sugar
  11. 1/2 cup sugar
  12. Oreos!!!

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in chocolate. Fold in dry ingredients. Dough will be a little soft. Chill for 30 minutes or so. Scoop out two tbs of dough. Cover an oreo. Repeat process. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Bake 13 to 15 minutes. Cool completely. Store in covered container.

That’s a large cookie..and a lot of chocolate!