Category Archives: Uncategorized

Week one victory monday cookies (for a tuesday)

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So i asked Rob to choose the victory Monday treats, which i made today and will be brought into work tomorrow because I am off today.  He chose blondies with 3 kinds of chips – white, milk and semisweet.

It was a good win by the Bills, but a heart stopper, for sure.  I was at work and needed to not look at the game constantly in the final 2 minutes because of the stress, and, oh yeah, I needed to focus on my job.  I look up at one point, Houston is marching toward the end zone and there are 36 seconds left.  I look away and assume the game is done and there are… 30 seconds left.  Whenever one of my team is leading, the clock just stops, or seems to go backwards.  Yeesh.  Anyways.  1-0 is 1-0. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Firmly pack your brown sugar into your measuring cup.   And preheat your oven before baking.   I think i may have taken these out a little too soon, but didn’t want them to wind up dry by overbaking by a minute or two, so i popped em in the fridge to firm up.

  • Ingredients list
  • 1 cup butter, melted and cooled 5 to 10 minutes (so your chips don’t melt)
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2/3 cup white chocolate chips
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips

Directions – preheat oven to 350 degrees.   Line and 8×8 pan with parchment paper and set aside.  In a bowl, combine melted butter, sugar and brown sugar.  Add eggs, yolk and vanilla.  Blend in dry ingredients.   Mix in chips.  Evenly press into prepared pan.   Bake 30 minutes, no longer.  Cool completely.  If bars seems gushy, pop them in fridge for a few hours to firm up.  Store in covered container.

Go Bills.

Perfectly puffy M&M  cookies

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These are perfectly, puffy, soft and sweet m&m cookies.   I am always looking for ways to tweak recipes so I am not always baking the same thing, so for these, I added a box of instant pudding mix to the dough. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Firmly pack your brown sugar into your measuring cup.  Chill individual doughs for a few hours.  Preheat your oven before baking. Only bake these for 10 to 11 minutes so the bottoms do not burn

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/4 cup crisco
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 3.4 oz box instant vanilla pudding mix
  • 1 cup all purpose flour
  • 1 cup bread flour (you can use entirely all purpose if that is what you have on hand)
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2 cups m&ms

Directions – in a bowl, cream butter, crisco and brown sugar.  Add egg, yolk, and vanilla.  Mix in puding mix, baking soda and salt.  Blend in flour.  Fold in m&ms.   Scoop out 1/4 cups of dough.  Form tall fat cylinders.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 10 to 11 minutes, no longer.  Cool completely.  

Store in covered container.

NFL week one – Double chocolate, triple chip cookies

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For week one of the NFL season, i present – double chocolate, triple chip cookies.  If you love chocolate, you will love these.  They are a chocolate cookie dough with a box of instant pudding mix added, 3 kinds of chips – semisweet,

milk

and dark chocolate. 

I used bread flour and all purpose flour, but you can just use all AP if you want.   I recommend chilling these for a few hours before baking to help keep them puffy. 

  • Ingredients list
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar,  firmly packed into measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 3.4 oz box  instant chocolate pudding mix
  • 1/4 cup unsweetened baking cocoa
  • 1 cup flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup milk chocolate chips
  • 2/3 cup dark chocolate chips
  • 2/3 cup semisweet chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in pudding mix and cocoa.  Stir in flour,  aking soda and salt.  Mix in chipsm. Scoop out 1/4 cups dough.  Form into tall cylinders.  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 11 to 13 minutes, no longer.   Cool completely.  

Store in covered container.

Double chocolate chocolate chip heath bits cookies

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I realized a had a bag of heath toffee baking pieces and wanted to bag with them (i have a lot of stuff and sometimes forget what is in my baking stash).  So I thought they would go nicely in a chocolate chocolate chip cookie. 

The cookies use melted chocolate chips and baking cocoa.  They also use a combo of all purpose flour and bread flour, but you can use entirely all purpose flour if you choose.

Remember to scoop your flour and cocoa from your containers so you get the right amount.  I recommend chilling the dough for a few hours before baking.  And preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 1/3 cup chocolate chips (melted in 30 second increments until you can stir them smooth)
  • 1 1/4 cups flour
  • 1 cup plus 2 tbs bread flour
  • 1/2 cup unsweetened baking cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup heath bits
  • 1 cup chocolate chips

Directions – in a bowl, cream butter and sugar.  Add eggs.  Blend in melted chocolate.  Stir in dry ingredients.  Mix in chips and heath bits.  Scoop out 1/4 cups of dough.  Chill 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 14 minutes, no longer.  Cool completely.  

Store in covered container.

Easy cake mix lemon bars

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All you need are 3 ingredients for these – a lemon cake mix, eggs and miracle whip or mayonnaise (i used light/low cal miracle whip).  No, you can’t taste the mayonnaise, but it nicely brings out the lemon flavor.

  • Ingredients list
  • 1 lemon cake mix
  • 2 eggs
  • 2/3 cup mayonnaise

I did put a light layer of frostinf on the bars while they were kind of still warm.  I think it adds to the moistness and sweetness.

Directions – preheat oven to 350 degrees.  Line an 8×8 pan with tin foil and spray with baking spray.   Set aside.  In a bowl, combine ingredients.  Evenly spread into prepared pan.  Bake 20 minutes, no longer.   Cool completely.

  • Frosting ingredients
  • 1/2 cup butter
  • 3 cups powdered sugar
  • 2 tbs lemon juice

Directions – in a bowl, combine ingredients.   frost bars.

Cut and store in covered container.

Lemon Frosted Lemon Cookies

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I went with a doubleheader of lemon treats today.  These are lemon cookies with lemon frosting.  Simple and puffy and tangy/sweet. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   I used 1 cup of bread flour and 1 1/2 cups all purpose flour, but you can use entirely AP flour if you want.   Also form doughs into high mounds and chill a few hours before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco (i used butter flavor)
  • 3/4 cup sugar
  • 1/4 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 2 tbs lemon juice
  • 11/2 tsp lemon extract
  • 3.4 oz instant lemon pudding mix
  • 1 cup bread flour
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, lemon juice and extract.  Blend in dry ingredients.   Scoop out 1/4 cups of dough and form tall cylinders.  Chill in fridge in a covered container for a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet.  

Bake 11 to 13 minutes, no longer.  Cool completely.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 2 tbs lemon juice

Directions – in a bowl, blend ingredients.  Frost cookies. 

Store in covered container.

Sugar cookie sandwiches

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These spread  out a little larger than i would have preferred, so i made them into half cookie sandwiches.  Next time I will form the dough into tall mounds to see if that helps.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the individual doughs for several hours before baking.  And preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 4 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Scoop out 1/4 cups doug.  Roll into balls, roll in extra sugar.  Chills several 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.

  • Frosting ingredients list
  • 1/2 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 2 tsp vanilla
  • 3 to 5 tsp milk

Directions – in a bowl, cream butter, powdered sugar and vanilla.  Add enough milk to get consistency you want.  Frost between 2 cookie halves or on top of cookies. 

Store in covered container.

Brownie bombs

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I made brownie truffles/ brownie bombs.   But really I made a mess.  These are super simple.  I used a brownie mix – baked as directed, some canned frosting that was given to me.  And they are coated in melted chocolate chips

Ingredients list

  • 1 brownie mix, using ingredients listed on box and baked as directed in 8×8 pan.  Cool completely.
  • 1 cup frosting
  • 2 cups chocolate chips
  • 1 tbs crisco

Crumble brownie mix.. blend in frosting.  Scoop out and roll into balls.

Microwave chips and crisco in 30 second increments until you can stir smooth.   Dip brownie bombs into it.   Place on wax paper.  Store in covered container

Thanks for stopping by!

Brownie chunk cookies

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While trying to come up with a treat idea, I thought of chocolate chip cookies stuffed with brownies.  But instead of stuffing the cookies with brownies, I cut a batch of baked brownies into small squares and pressed chocolate chips in the top of each cookie before baking.

I used a browni mix and spread the batter into a 18×13 pan so the brownies would be thin and easier to incorporate into the dough as cubes.  If you don’t have any bread flour, use entirely all purpose flour.  I recommend chilling the individual doughs for several hours before baking

  • Ingredients list
  • 1 brownie batch, baked as directed and completely cooled.  Cut unto small cubes (i used a mix and baked the batter in a 13×18 pan at 325 degrees for 15 or so minutes.
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1 tsp salt
  • Chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Gently fold in brownie cubes.  Scoop out 1/4 cups of dough.  Gently press chocolate chips into tops.  Chill several hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper and stagger cookie doughs on sheet. 

Bake 11 to 15 minutes, no longer. 

Cool completely and store in covered container.

Thanks for stopping by!!