Category Archives: Uncategorized

Cookie dough brownies

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Coolie dough brownies

Cookie dough brownies – super simple and super sweet to help get you through a busy holiday season.  I used a brownie mix, but you can certainly use your favorite recipe for a 9×13 pan (or browse my blog for one).

  • Ingredients
  • 1 brownie mix, prepared and baked in a 9×13 pan, completely cooled
  • 3/4 cups butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 tbs milk or water
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup chocolate chips
  • 1 tbs crisco, butter or vegetable oil

In a  bowl, cream butter, sugar and brown sugar.  Add milk and vanilla.  Fold in flour.  Spread evenly over cooled brownies.  In a microwave safe bowl, melted chocolate chips and crisco in 45 second increments until you can stir smooth.  Spread over cookie dough layer.  I actually cut the brownies before the chocolate layer hardened because it was easier.  Store in covered container.

Anginette/Italian wedding cookies

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We went to a Christmas party at our friends’ house last weekend and one of the desserts was Anginetti cookies.  They go by a bunch of names – Anginetti, Italian wedding cookies, Italian christmas cookies.    One of my grandmothers called them biscotti.    They are simple to make, not super sweet.  They bring back nice memories at my grandparents’ house when I was young.  My grandma would always whip up some sort of Italian cookie when we visited.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I  recommend chilling the dough for a bit before baking to keep them from spreading too much.  I made them on the larger side than a traditional recipe would (2 tbs as opposed to 1 tbs).

  • Ingredients
  • 4 tbs butter softened
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tbs baking powder (keeps the cookies puffy)
  • 1/2 tsp salt

Directions – in a bowl, cream butter, oil and sugar.  Add eggs and beat a couple of minutes.  Fold in dry ingredients.  Scoop out 2 tbs dough and roll into balls.  Chill an hour or so.  Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger on sheet.  Bake 10 to 12 minutes, no longer.  Bottoms will be light brown.   Cool completely.  

  • Frosting
  • 1 cup powdered sugar
  • 2 tbs corn syrup
  • 1 tsp vanilla
  • 3 tbs heavy cream

Combine these in a bowl.  Dip tops of cookies in frosting.  Let set before storing in covered container.

Thanks so much for stopping by today! 🇮🇹

Football Friday week 15 – stuffed chocolate snowball cookies

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What could make a chocolate cookie better?  An oreo inside!

A rather simple treat for football friday 15 – chocolate snowball cookies stuffed with a hershey kiss or an oreo!   I used a sugar cookie mix to make thing easier.

Another big matchup for my Bills Sunday – at Detroit.   Should be a great one! 

Remember to scoop your flour and baking cocoa from their respective containers into your measuring cup so you get the right amount.  I also recommend freezing the individual stuffed doughs for a half hour to keep them from spreading.  Also, don’t bake any longer than 10 minutes.

  • Ingredients
  • 1 sugar cookie mix
  • 1/4 cup baking cocoa
  • 1/4 cup flour
  • 1 egg
  • 1/2 cup butter, melted
  • 1 -2 tbs water
  • 1 tsp vanilla
  • Hershey kisses or other candy
  • Oreos

Directions – in a bowl, combine sugar  cookie mix, flour and baking cocoa.  Stir in egg, butter and water.  Scoop out 2 tbs dough and form around each kiss.  (You will need more dough to cover oreo).  Freeze individual doughs for 30 minutes, at least.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 8 to 10 minutes, no longer.  Immediately sprinkle with powdered sugar.  Cool completely.   Store in covered container.

Thanks for stopping by today!  I wish you a happy day, filled with love, joy and peace.

Chocolate Chip cookie-Oreo-Brownie “cake”

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Stepping up my treat game this holiday season.  A chocolate chip cookie crust, a layer of oreo and topped with brownies.  Not sure what to call it!

  • Chocolate chip cookie crust
  • 10 tbs butter, softened
  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1 3/4 cups flour (scooped from flour bag into your measuring cup so you get the right amount)
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9 inch cake pan with tin foil and spray with baking spray.   in a bowl, cream butter, sugar and brown sugar.  Add egg and vanilla.  Blend in flour and baking powder.  Mix in chips. Press into bottom and partway up sides of prepared pan.

Top with a layer of  Oreos!

  • Brownie ingredients
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 3/4 cup baking cocoa
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup flour (scooped from flour bag into measuring cup so you get the right amount)

Directions – in a bowl, combine butter and sugar.  Blend in cocoa, eggs, vanilla, salt and baking powder. Fold in flour.  Evenly spread over oreo layer. 

Bake 20 minutes, or until toothpick inserted in center basically comes out clean. 

Remove from oven and sprinkle with chocolate chips (i used milk chocolate)..  Gently press into top brownie layer. 

Cool completely.   Store in covered container.

football friday week 14- Easy Monster cookies stuffed with Reese’s pumpkins

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Monster cookies stuffed with Reese’s pumpkins

I can NOT believe it is week 14 already!  Wow.  Football season goes so fast.  One day it’s the preseason opener and in no time at all, the regular season is almost over.   I needed something quick, so I used the Betty Crocker monster cookies recipe and stuffed them with Reese’s pumpkins.  Another day I will post a complete homemade version. 

I am glad the Bills night games are done.  Those are a killer to stay up for and get up early the next morning!  But last week, with Josh’s hat trick of touchdowns (throwing, running and receiving), it was worth it.

These are easy.  I do chill the dough to keep them from spreading too much.  Remember to preheat your oven  before baking

  • Ingredients list
  • 1 peanut butter cookie mix
  • 1 chocolate chip cookie mix
  • 11/2 cups oats (old fashioned or instant)
  • 3 eggs
  • 1 cup butter, softened
  • 1 1/2 cups m&ms
  • 1 cup milk chocolate chips
  • Peanut butter cups

Directions- In a bowl, combine cookies mixes and oats.  Blend in butter and eggs (I used a gand mixer).   Fold in chips and m&ms.  Scoop out 2 tbs dough and evenly form around Reese’s pumpkins.   Chill a few hours.  Preheat oven to 375 degrees.   Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 10 to 12 minutes (no longer).  Cool completely.   Store in covered container. 

Thank you for stopping by!

Mini m&m/ mini chip cutout cookies for Thanksgiving

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Happy Thanksgiving!

The Bills are on a bye this week, so I am busy baking on a stress free Sunday (for Bills Mafia) with Cowboys/Commanders on in the background.  We had been watching Patriots/Dolphins, but I got frustrated watching Miami do what it wanted, so NFC East game, it is

This is a different cutout recipe.   I used a mix of mini chocolate chips and mini M&Ms.  You can do all chips or all M&Ms, but do not use regular size versions… Too hard to use cookie cutters with those!  And speaking of cookie cutters, I used these today for Thanksgiving!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also cut out the cookies then chilled them before baking them, to help them keep their shape better.  Also, remember to preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbs water or milk
  • 4 cups flour (scooped from your flour bag into your measuring cup)
  • 1/8 tsp baking powder
  • 2 tbs cornstarch
  • 1/4 tsp salt
  • 1/2 cup mini m&ms
  • 1/2 cup mini chocolate chips

Directions – in a bowl, cream butter and sugar.  Add eggs, milk/water and vanilla.  Fold in dry ingredients.  Mix in chips and m&ms.   On a floured surface, roll out dough to desired thickness, between 1/4 and 1/2 inch.  Cut out cookies.  Chill a few hours.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or nonstick baking liners.  Stagger on sheet.  Bake 9 to 10 minutes (no longer).  Cool completely. 

You can frost these or make them into sandwich cookies (either chocolate or vanilla would work).  I am making these into sandwiches because the turkey necks are on the thin side.   Store in covered container.

XL Snickerdoodles

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Shouldn’t snickerdoodles be made with Snickers? 😉

For NFL week 12’s football Friday, I present XL Snickerdoodles with a cinnamon frosting.  These smell amazing as they bake!

The Bills are on a bye this week, so I get a stress free football weekend.  Woo hoo!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the individual doughs for a few hours, or freezing them for 30 minutes to try and keep the cookies from spreading too much.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 3 oz cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp cinnamon
  • 3 1/2 cups flour (scooped from flour bag into your measuring cup)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • Cinnamon sugar

Directions – in a bowl, cream butter, sugar, crisco and cream cheese.  Add eggs and cinnamon.  Blend in flour, baking powder and salt.  Divide into 11 equal mounds.  Roll in cinnamon sugar.   Chill a few hours or freeze 30 minutes.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 15 to 18 minutes (no longer). Cool completely.   Place in fridge to firm up.

  • Frosting ingredients
  • 2 tbs butter, soft
  • 2 cups powdered sugar
  • 2 to 3 tbs milk

Directions – in a bowl, combine ingredients and mix well.  Frost cookies.  Sprinkle with cinnamon sugar.  Place in fridge to firm up.  Store in covered container.

Thanks so much for stopping by today.   Please remember to be kind.  We are all fighting some sort of battle and a little kindness can make a big difference

Victory monday cookies

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Since the game ended on the late side, I went with a quick classic for victory Monday cookies – xl chocolate chip cookies. 

What a game it was.  Close, stressful, excitement and terror.  What more could a fan hope for?  A win, of course.  9-2 for the first time since 1992. Go Bills.

Remember to scoop your flour from your flour bag to your measuring cup so you get the right amount.  I recommend freezing the cookie dough for 30 to 45 min or chilling them in fridge for a few hours to help them stay puffy.  Also, I used my nonstick baking liners instead of parchment paper and my cookies stayed nice and puffy.  Not sure if that was the difference.  More baking to help determine that.

  • 1/2 cup butter, browned
  • 1/4 cup cold butter, cubed
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1 tsp active yeast
  • 1 cup chocolate chips (plus extra)

Directions – In a bowl,  combine browned butter, sugar and brown sugar.  Add egg and vanilla.  In a separate bowl, combine flour, baking soda, and yeast.  Cut in cold, cubed butter. Combine with bown sugar mixture.  Fold in chips.  Scoop out 1/4 cups dough.  Freeze 45 minutes or chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 9 to 12 minutes, no longer.  Cool completely.  Pop in fridge a few hours to firm up.  Store in covered container

Thanks for stopping by!   Have a wonderful day! 

Football friday # 11 – XXXL Frosted M&M Sugar Cookies

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For Chiefs week, I am going big, well, it is a huge game.  We are 8-2, KC is 9-0.  And let’s face it, all games between my guys and those guys are massive.  Waiting until 4:25 Sunday isn’t great, but I am glad it is not a night game.

Something cool happened today at work.  I got to interview Bills receiver Khalil Shakir for our ESPN Radio pregame show before KC-BUF Sunday.  Shout out to my friend and producer, Ryan, for letting me do the interview.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, I recommend chilling the individual doughs to keep them as puffy as possible.  You don’t have to frost them, but I opted to.

  • Ingredients
  • 1/2 cup crisco
  • 1/2 cup butter, softened
  • 3 oz cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup M&Ms

Directions – cream butter, shortening cream cheese and sugar.  Blend in eggs and vanilla.  Fold in dry ingredients.  Stir in M&Ms.    Divide dough into 11 equal pieces.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet.  Bake 15 to 17 minutes (no longer).  Cool completely.  Pop in fridge to firm up.  Frost. If desired.  Store in fridge overnight.

Thanks so much for stopping by today!  Wishing you a wonderful day filled with joy, love and hope!

Go Bills.

Victory Monday treats – brownie cookies with crushed Butterfinger and topped with melted hershey kisses

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To celebrate the Bills win over the Colts today, I made brownie cookies with crushed butterfingers.  And I topped them with melted hershey kisses.   Of course, you can use any candy you want.  I did smash the butterfingers with a rolling pin, which was a fun way to get out any frustrations.

Remember to scoop your flour and baking cocoa from their respective containers into the measuring cup so you get the right amount.  I  recommend chilling the individual doughs mounds for a bit to prevent too much spreading. 

  • Ingredients list
  • 1/2 cup oil (I used olive)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup flour
  • 3/4 cup unsweetened baking cocoa
  • 1 tbs water
  • 1 tsp baking soda
  • 5 fun size butterfingers, crushed
  • 1 cup chocolate chips
  • Hershey kisses
  • Additional crushed butterfingers

Directions – in a bowl, combine oil and sugar.  Add eggs and vanilla.   Blend in flour and baking cocoa.  Stir in baking soda and water.  Add crushed butterfingers and chips.  Scoop out 2 tbs dough.  Form tall mounds.  Chill in fridge at least an hour.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  Stagger cookies on sheets.  Bake 10 to 12 min, no longer.  Cool completely.  

Top with melted chocolate and crushed butterfingers.  Store in covered container

Thanks so much for stopping by today!   Huuuuge game next Sunday- The Chiefs at home.  💙❤️💙❤️🦬🦬