Category Archives: Uncategorized

Magic Middles NFL Opening weekend 2024

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Rob and I were having a discussion about old school treats from when we were younger, and I brought up Magic Middles by Keebler.  They were a shortbread cookie stuffed  with some sort of soft chocolate.  For some reason, Keebler stopped making them.  I decided to try a version of my own.  These shortbread cookies are much softer than the magic middles I remember.  I  stuffed them with a super easy fudge recipe (only 2 ingredients).

Remember to scoop your flour from your flour bag into your measuring cup.  I recommend chilling or freezing the stuffed dough to keep from spreading as much.   Also, make sure your oven is preheated before baking.

  • Fudge ingredients
  • 2 cups chocolate chips
  • 14 oz can condensed milk

Line and 8×8 square pan with tin foil and spray with butter spray or vegetable spray.  Place both ingredients in a microwave safe bowl and microwave in 45 second increments until you can stir smooth.   pour into prepared pan and set aside.

  • Cookie ingredients
  • 1 cup butter, softened
  • 2 tbs vegetable oil
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 2 1/2 cups powdered sugar
  • 1 tsp salt
  • 1 cup mini chocolate chips

In a bowl, cream butter, oil, and sugar.  Add vanilla.  Stir in salt and flour.  Blend in flour.  Mix in chips.  Scoop put 1 1/2 tbs dough and divide in half.

Scoop out a small amount of fudge and place on top of one half of dough.

Top with other flattened dough half.

Seal edges to cover fudge.

Chill or freeze 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 11 to 13 minutes, no longer (edges will be golden).  Cool completely.   Store in covered container.

Thanks so much for stopping by today.  Have a wonderful day.   And…..

Go Bills!

Fudge covered peanut butter footballs NFL opening weekend 2024

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I had some leftover fudge from the Magic Middles cookies I attempted to create.  Instead of baking it into another treat.  I made a batch of no bake homemade peanut butter cups and formed (or tried to form) them into footballs and topped them with fudge. 

These are simple and easy.   I put them in the fridge to firm them up so they don’t all blob together. 😀

  • Ingredients
  • 1/2 cup butter
  • 2 cups peanut butter
  • 1/2 cup brown sugar
  • 2 1/2 cups powdered sugar

In a medium size pot, over low to medium heat, combine butter, peanut butter and brown sugar.  Stir occasionally until everything is melted.  Remove from heat.  Add powdered sugar and stir smooth.  Let cool and little and form whatever shapes you want.  Top with melted chocolate or fudge.  Store in covered container in fridge.

Suzy Q brownies

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I had some leftover hostess fluff filling and hostess squiggle dough after making Rob’s hostess cupcake birthday cake, so I decided to use it by making some Suzy q brownies.   You can use whatever brownie recipe you want (or peruse my blog for some) or use a mix.

For my ESPN Radio friends laboring tomorrow on Labor Day, these are for you

  • Ingredients list
  • 1 brownie recipe baked in a 9×13 pan and cooled
  • Topping ingredients
  • Milk chocolate chips
  • 1 tbs vegetable oil
  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2-3 cups powdered sugar
  • Water or milk
  • Squiggle ingredients
  • 1/4 cup butter softened
  • 1 -2 cups powdered sugar
  • 1 tsp vanilla
  • Water or milk

Directions – cut cooled brownies into squares and set aside.   In a microwave safe bowl, microwave chocolate chips and vegetable oil in 30 second increments until you can stir smooth.  Set aside while you make the filling.

For filling – in a bowl, cream butter and fluff, blend in powdered sugar.  Add milk or water, a tsp at a time until you get the consistency you want.  Spread between 2 cooled brownie squares. Top with melted chocolate chips.  Let chocolate harden up for an hour.

For squiggle – in a bowl, combine butter, powdered sugar,and vanilla.  Add water or milk, a tsp at a time to get the consistency you want.  Scoop into a zip lock baggie and cut out a corner.  Squiggle on top of hardened chocolate.  Store in covered container.

Does oatmeal make these chocolate chip cookies healthy?

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Confession – These are huge cookies because I got a late start and used my quarter cup scoop to make the baking process go faster.  I also didn’t have a chance to chill the dough.  So I cut them in half after they cooled down and brought them into work. 

Does oatmeal make them healthier? 😉

  • Ingredients list
  • 2 1/2 cups quick oats
  • 2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup chocolate chips

Directions – in a bowl, combine dry ingredients.  Mix in vegetable oil, eggs and vanilla.   Fold in chips.  Scoop out quarter cups of dough.  I recommend chilling the dough for a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies in a row of 2, one, two and one, as seen below.

Bake 10 to 12 minutes.  Bottoms will be browned.  Tops may be gushy, but let the cookies cool and pop them in the fridge to firm up. 

Store in covered container.  Thanks for stopping by today.  Hope you have a wonderful day.  Remember to be kind.  Everyone is fighting some sort of battle.

Half Moon/Black and White Cookies

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These cookies are magical.  A soft cake-like vanilla cookies with one half frosted with vanilla buttercream, the other frosted with a chocolate fudge frosting.  I actually made these smaller than a traditional half moon/bw cookie and they are still pretty big

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

  • Ingredients list
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 3/4 cups flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup milk

Directions – preheat oven to 350 degrees.  In a bowl, cream shortening and sugar.  Add egg and vanilla.  Blend in dry ingredients and milk.  Line a cookie sheet with nonstick baking liners.  Scoop out 2 tbs dough and place on sheet.  Leave some space bc these spread.  Bake 9 to 11 minutes.  Cool completely.

  • Buttercream frosting ingredients
  • 4 tbs butter, softened
  • 2 tbs shortening
  • 1 3/4  cups powdered sugar
  • 2 to 3 tbs milk
  • 1 tsp vanilla

In a bowl, cream butter and shortening, add powdered sugar.  Stir in milk and vanilla.

  • Fudge frosting
  • 1/4 cup chocolate chips
  • 1/2  tbs butter
  • 1 cup powdered sugar
  • 1/2 tbs corn syrup
  • 1 tsp vanilla
  • 2  tbs very hot water

In a microwave safe bowl,  chips and butter in 30 sec increments.   Blend in remaining ingredients. You can add more powdered sugar or hot water to get the consistency you want.

To frost, turn the cookies flat side up, like below

frost one half with vanilla, the other with chocolate.  Chill to set frosting.  Store in covered container.

Thanks for stopping by today!

Chocolate chip cookie bars for Sara’s sweet 16

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Tomorrow is my goddaughter Sara’s sweet 16 birthday party.  When I asked her what I could bring, she asked for these.  Very simple to make.   I can’t believe she is 16 already.  Seems like yesterday, I met and held her for the first time.  Time goes by too fast!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed into a measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour, scooped from the flour bag into your measuring cup so you get the correct amount
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 375 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.   Set aside.  In a bowl, cream butter, shortening, sugar and brown sugar.  Add eggs and vanilla.  Fold in dry ingredients.   Mix in 1 1/2 cups chocolate chips.  Evenly spread in prepared pan.  Evenly sprinkle remaining 1/2 cup chocolate chips.  Gently press down on top of dough.  Bake  17 to 20 minutes (edges will be golden).  Cool completely.   Store in covered container. 

Thanks so much for stopping by today.  I wish you a day of joy, peace and happiness.   If you make these, let me know how they turn out. 

Funfetti cookies stuffed with golden oreos

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I broke out of the chocolate box with these treats – funfetti cookies stuffed with golden oreos. 

Even my chocolate loving friends will enjoy this very sweet treat!  They have sprinkles!

It is humid, again, so they spread way more than I prefer, so I cut them in half (my work friends would do that anyways 😀).  Next time, I may freeze the individual doughs to try and prevent as much spreading.

This recipe made a lot of cookies!  But is that ever a bad thing?

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also freeze the individual doughs to prevent spreading, if you want.  And preheat your oven before baking.

  • Ingredients list
  • 1/2  cup butter, softened
  • 1/2 cup crisco
  • 2 cups packed brown sugar
  • 2/3 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour (scooped from flour bag into measuring cup)
  • 1/2 cup baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sprinkes
  • Golden oreos

Directions – in a bowl, blend butter and crisco.  Add sugar and brown sugar.  Mix in eggs and vanilla.  Stir in dry ingredients.  Fold in sprinkles.  Scoop out 1 1/2 tbs dough.

Divide scoop  in half.  Evenly flatten each like below. 

Place an oreo on top of one flattened half.

Top with other flattened half.

Evenly form around cookie. 

Chill.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper. stagger cookies doughs on prepared sheet.

Bake 10 to 12 minutes, bottoms and edges will be golden. 

Cool completely.  Cut in half, if you want, like below. 

Store in covered container.  Thanks so much for stopping by today!

Happy National Chocolate Chip Cookie day 2024!

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I thought we already had national chocolate chip cookie day this year, but I saw yesterday that it is August 4th, which is today.    I already had funfetti cookies stuffed with golden oreos, but still whipped up a batch of chocolate chip cookies, also including white and milk chocolate chips.  These are made with browned butter and bread flour.  I used a bread flour recipe bc it is terribly humid, again, and I was hoping to keep the cookies from spreading.  I also froze the dough mounds for that same reason. The first batch did not spread at all.  They are large blobs and a little doughy, so I popped them in the fridge. 

These might be a little too puffy!

I have a few different cookie pans, so it might have been that.  😀

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the individual  dough cookies for a few hours.  Also preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned and cooled 10 min
  • 1 1/4 cups packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tbs heavy cream or milk
  • 2 1/2 cups bread flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – pour browned butter in a mixing bowl.  Mix in brown sugar and sugar.  Blend in egg, yolk, vanilla and cream/milk.  Fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.   Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.   Bake 10 to 12 minutes.   Tops will likely be gushy.  Place them in fridge to firm them up.

Thanks so much for stopping by today!  Wishing you a wonderfully, happy day!

Ice cream fudge brownies

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I have not done as much baking this summer because it has been too hot and humid.   No, I do not want ten below zero and two feet of snow, but temps near 90 a dew point close to 70 or above is not great either.   Anyways……

Rob asked for brownies so instead of using just a mix. I swapped out the water for ice cream and added some hot fudge (a neat addition to chocolate baked good, as long as you don’t overdo it).  He ate one and I brought the rest to work today.

If you have time, let the hot fudge warm to room temp bc it is easier to mix in.  Do not microwave or heat it up another way.  You can use any ice cream flavor you want.  I used cookies n cream for these.

  • Ingredients
  • 1 brownie mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup ice cream (use any flavor you want)
  • 1/4 cup hot fudge (room temp, if possible)

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.  In a bowl, combine brownie mix, eggs and foil.  Blend in hot fudge then ice cream.  It may take a while to mix in ice cream.  Evenly spread in pan.  Bake 22 to 28 minutes or until toothpick inserted in center comes out with a few moist crumbs.  Cool completely.   Store in covered container. 

Chocolate triple chip cookies

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Another hot, humid day, so why not turn on the oven to bake cookies? 😉

Today, I present chocolate triple chip cookies.  And I topped them with melted chocolate because I have a million hershey kisses in the house.

Melted chocolate makes everything better!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 7 tbs butter, melted
  • 1/2 cup brown sugar
  • 3 tbs sugar
  • 1 egg
  • 1 tbs heavy cream
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/4 cup unsweetened baking cocoa
  • 1/2 tbs cornstarch
  • 1/4 tsp baking powder
  • 1/4 baking soda
  • 1/3 cup white chocolate chips
  • 1/3 cup milk chocolate chips
  • 1/3 cup semisweer chocolate chips

Directions – Pour melted butter in a bowl, add sugar and brown sugar.  Mix in egg, vanilla, and heavy cream. Blend in dry ingredients, then chips.  Scoop out 1 1/3 tbs dough (I used a cookie scoop).   Preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners. Stagger cookie doughs on prepared sheet.    Bake 8-9 minutes, no longer.   Cool completely.  Store in covered container.

Thanks so much for stopping by today.  I hope you have a day of joy, peace and contentment.