I saw this recipe for a brownie cake, using a brownie mix, cake mix, some eggs, oil, and water. Looked great on Pinterest. Seemed simple. So I made it and was NOT thrilled with how it came out. It looked kind of dry. (I think I figured out the issue, but will,not,bore you with it) . So instead of pawning a less-than-stellar cake on my work friends, I decided to make cake pops. Really messy, but I think they are much better than that cake. Although my co-workers probably still would have eaten the cake. You can also use brownies or cookies.. Just take the crust off the brownies and put the cookies in the food processor and grind them up.

Ingredients

1. A cake, any flavor, baked and cooled
2. Frosting (homemade or canned.)
3. Candy melts, chocolate chips (semi sweet or any other flavor, I used peanut butter chips as well)

crumble up the cake into fine pieces, either using your hands or a hand or stand mixer.

Some cake pop recipes say use enough frosting so that the cake pops hold together, but are not mushy. What kind of direction is that? ( Sweet Lord, I need numbers and measurements people, not vague directions like from my Grandma Lisi. ) Anyways, I would use 1/3 cup of frosting. If you want a homemade recipe – combine 1/4 cup melted butter, 1 cup of powdered sugar and 2 tbs milk.

Add the frosting to your crumbled cake and mix together until the frosting is blended in. Scoop out two tbs of mixture and place on sheet. Put in freezer for 15 minutes.

Melt your chocolate in 20 second increments until you can stir it smooth. Dip your cake pops in the chocolate and top with crushed Oreos, candy, sprinkles, etc. I do not have the patience to wait for the chocolate to dry, so the bottoms of the pops are planot

Store them in a covered container.

This may be the easiest treat I ever made. My friend, Kevin, requested mini apple pies. I am a solid baker, but pie crusts just aren’t my thing. So I decided to make them with a sugar cookie mix. Any brand is fine. The one I used called for softenes butter and an egg. I added a couple of tablespoons of water because the dough seemed dry. (Your favorite homemade recipe also works). I also opted to put glaze on top, because, of course I did.

Ingredients

• Sugar cookie mix, plus ingredients called for in directions.
• Pie filling

Directions – preheat oven to 350. make cookie dough as directed. Scoop out 2 tbs of dough and place in ungreased muffin cups. Bake 5 minutes. Make an indent in middle of each cup. Fill,with a few tsp of pie filling. Bake another 10 minutes., cool completely. Remove from muffin tins, using a plastic knife around the sides. Remove with a fork.

Icing

Ingredients

• 3/4 cup powdered sugar
• 2 tbs milk
• 1 tsp vanilla

Directions
Combine ingredients. you can add more milk or powdered sugar to get the consistency you want. Drizzle on top of cookie pie cups. Store in covered container.

Today was such a beautiful day. Sunny and 60. Gracie absolutely loved it. We took two walks had a new friend, Griffin, a beautiful 1 year old Golden Retriever, come over to play. Plus there are four MLB playoff games today. I am eagerly awaiting Yankees Red Sox tonight. And the NHL just started, so this is a great time of year. I find the news so exhausting. I stay informed but limit my viewing. Today’s treat is one of a billion chocolate chip cookie recipes I have. The tweak is that you add some corn syrup. You could also use honey or pancake syrup. These are super soft! I left some plain and stuffed others with candy (not our Halloween stash. I took from our candy bowl). And I color coded for the candy , using m&MS. Green for reeses pb cups, blue for baby Ruth and brown for Oreos. They laugh at me at work, but I jave a system!!

Ingredients

• 1 cup butter, softened
• 1 1/4 cups brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 tbs vanilla
• 1/4 cup corn syrup or honey
• 3 1/4 cups flour
• 1 tbs cornstarch
• 1 tsp baking sodea
• 1 tsp baking powder
• 2 cupa chocolate chips

Directions – preheat oven to 350. cream butter, brown sugar and sugar. Add eggs, corn syrup, and vanilla. Mix in dry ingredients slowly. Fold in chips. Dough will be soft. Chill at least one hour. Using a large cookie scoop or ice cream scoop, spoon out cookies. For plain ol’ chocolate chip cookies – form dough into piles and stagger on sheet, that has been lined with parchment paper or non stick baking liners. If you are stuffing cookies,scoop out dough, divide each in half and form around candy or Oreos, etc. Stagger on sheet. Bake 10-12 minutes. Let them sit on sheet for 10 minutes. Store in covered container.

I was trying to find a treat to bring into work this Saturday and wanted to bake something fall-like (pumpkin perhaps)… I was really was leaning toward non-chocolate. Then, I found,these chocolate layer bars on verybestbaking.com (the nestle website). So another day for the pumpkin treat. These bars have a Graham cracker crust and a chocolate layer. They looked like they were missing something when I took them out of the oven,so I made chocolate ganache to put on top. Because why not more chocolate? It just makes life better. And with all the garbage going on in the world, we need that. Anyways, Ganache sounds so fancy, but it is just melted chocolate mixed with heavy cream.

Oh, and I really need to figure put how to take better pix with my phone. I have been told this Lg g7 thinq has this great camera, but my pictures are only ok. Flash on? Hdr on? Super bright on? Auto or manual? For the love of God.. I want simple. 😳

Bottom layer Ingredients

• 1 1/2 cups Graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup baking cocoa
• 1/4 cup sugar

Directions

Combine and press in ungreased 9×13 pan. Set aside

Middle layer ingredients

• 14 oz can condensed milk
• 1/4 cup baking cocoa
• 1 egg
• 1/4 cup flour
• 1/2 tsp baking powder
• 1 tsp vanilla
• 1/2 cup ground nuts (opt)

Directions

Preheat oven to 350. Combine ingredients and pour over bottom Graham cracker later. Sprinkle 2 cups chocolate chips on top. Bake 25 minutes. Cool completely.

Ganache ingredients

• 2 cups chocolate chips
• 1 cup heavy cream

Directions – combine in microwave safe bowl and microwave in 30 second increments until you can stir smooth. Pour over cooled bars.

Store in covered container.

Rob requested Ring Dings, a throwback sort of treat. I am not sure if they are made by Hostess or Drake’s. They are a chocolate cake round with marshmallow creme filling and topped with a chocolate coating. Rob asked if I could do a peanut butter filling as well, so I did both. Instead of filling the treats, I split them horizontally, filled them and then topped them with melted chocolate. I made quite a mess, with the chocolate cake recipe I used for the marshmallow filled ones, but think people at work will stillfind them delicious! IbI used the king arthur flour flourless cake recipe for the peanut butter filled ones. That actually worked much better with slicing and filling. Next time, I will just bake a cake or cupcakes.😊

Cake ingredients

• 1cup semi sweet choc chips
• 1/2 cup butter
• 3/4 cup sugar
• 1/4 tsp salt
• 3 eggs
• 1/2 cup baking cocoa

Directions

Preheat oven to 375. Spray a rpund cake pan with baking spray. Melt chocolate and butter. Add sugar, salt and vanilla. Beat in eggs. Stir in flour. Bake 25 minutes. Cool. Put in fridge 1 hour.

Marshmallow filling

Mix together –

• 1 cup crisco or buttee
• 7 oz marshmallow creme
• 1 1/2 cups powdered sugar
• 1/4 cup corn syrup

Peanut butter filling

Mix together –

• 3/4 cup peanut butter
• 2 cups powdered sugar
• 1 tsp vanilla
• 6-8 tbs milk

Remove cake from pan. Use a wine glass to cup out rounds. Slice horizontally. Spread filling between two rounds. Top with melted chocolate.

Store in fridge in covered container.

I am bringing not one, not two,but three types of cookies into work tomorrow. I did not originally plan on three. I made brownie hot fudge cookies, but that recipe only made 8 cookies. Not enough. So I made oatmeal chocolate chip cookies (I am in at 5 am, so oatmeal makes them appropriate for breakfast, right? ) Then Rob asked for toll house bars, so I made them again, but with browned butter. So that is the story of my cookie hat trick. I think my weekend work people will be pleased.

Hot fudge brownie cookies

Ingredients

• 19.5 oz brownie mix
• 1/2 cup flour
• 1/4 cup oil
• 5 tbs water
• 1 egg
• 1/4 cup hot fudge (room temp)
• 1 cup chocolate chips

Directions – preheat oven to 350. Combine brownie mix, flour, oil, water, egg and hot fudge. Fold in chips. Using an ice cream scoop, stagger cookies onto sheet lined with nonstick baking liners or parchment paper. Bake 10-12 minutes. They will seem a little mushy, but will firm up as they cool. Store in covered container.

Oatmeal chocolate chip cookies

Ingredients

• 2 1/2 cups oats (I used instant, but you can use old fashioned)
• 2 cups flour
• 1/2 cup sugar
• 1 cup brown sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup oil
• 1 tbs vanilla
• 1 bag milk chocolate chips

Directions – preheat oven to 350. Combine all ingredients. Using an ice cream scoop, stagger cookies on a cookie sheet lined w non stick baking liners or parchment paper. Bake 10-12 minutes. They will be lightly browned on the bottom. Let cool on sheet 10 minutes. Cool completely and store in covered cobrainer.

Brown butter choc chip brownies

Ingredients

• 1/2 cup butter
• 1egg
• 1 cup brown sugar
• 1 tbs vanilla
• 1 cup flour
• 1 tsp salt
• 1 cup chocolate chips

Directions – brown butter (cook over low medium, stirring occasionally unti you see little brown specks in it. Cool 5 minutes. Preheat oven to 350. Add egg, brown sugar and vanilla. Stir in flour and salt. Add chips. Line an 8×8 inch pan with foil and spray with baking spray. Spread dough in. Bake 20 minutes exactly (no longer).

I was perusing recipes on line and came across one called blobbs, a specialty of Ina Pinkney. They are basically a super chocolately fudgy cookie with chocolate chips. I used Ghirardelli 60 percent chocolate chips, but you can use regular semisweet ones if you prefer. The darker the chocolate, the fudgier the cookie. I also put semisweet chocolate chips and mini chocolate chips in the batter, but feel free to use what you want. You could also melt various chips and pour them on top of cooled cookies.

Ingredients

• 1 stick butter
• 10 ounce bag dark chocolate chips
• 2 ounces unsweetened chocolate
• 1 1/4 cups sugar
• 3 eggs
• 3/4 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 cups chocolate chips

Directions -melt butter, dark chocolate and unsweetened chocolate in microwave safe bowl in 45 second increments until you can stir it smooth. Cool 10 minutes.

Beat eggs on medium high speed for 2 minutes.

Add sugar and beat on medium high speed 2 more minutes.

Fold in dry ingredients. Mix in chips. Chill dough at least an hour. Preheat oven to 350. Scoop out dough using an ice cream scoop or cookie dough scoop (1/4 cup dough).

Stagger on cookie sheets lined with nonstick baking liners.

Bake 14-20 minutes. Cool 10 minutes on sheet. Remove from sheets. Cool completely .

Store in covered container.



This is one of our first really hot days, near 90 degrees. Gracie is not a huge fan of the heat. It wipes her out a bit so that she rests a little more. And with a nine months old lab puppy, that is never a bad thing. She has come a long way in the three months we have had here and continues to go through training. She works on that and I need to work on being more patient.never my strong point.

Today’s treat is a no bake one, and you can vary what you put in. I used the vanilla/chocolate Oreo combo.

, but you can use Graham crackers, Ritz crackers, any flavor of Oreos, nutter butters, etc. As long as you crush them up and get 2 cups worth, do whatever you want. I also used margarine this time. It doesn’t take as long to soften up and the bars are a little softer as well. And I used semisweet chocolate chips on top.

One note – my friend Helen’s mom, used Graham crackers for these bars and they were amazing. No one can make these like Mrs Cianciosi could.

Ingredients

• 1 cup butter or margarine, softened
• 2 cups peanut butter
• 3 1/2 cups powdered sugar
• 2 cups Oreo or Graham cracker, crushed (I used a food processor, but you can use a rolling pin).
• 1 tsp vanilla

Directions

Mix butter and peanut butter. Fold in cookie crumbs. Slowly fold in powdered sugar. Add vanilla. Press into 8×8 pan for thick bars, 9×13 for thinner bars. Chill

Topping

• 1 cup chocolate chips
• 1 tbs shortening or butter

Melt chips and butter/shortenjng in 45 second increments until you can stir smooth. Pour on top of bars and spread. Chill.

Someone is wondering if I am going to share this pb treat.

You can cut bars before chocolate sets if you want, so topping does not break.

As you can see, I struggle cutting theough hardened chocolate 😃

Store in covered container in fridge.

I made some chocolate chip cookies the other day, when it was humid, I did not have a chance to refrigerate them long enough and they came out flat.

I am sure they tasted fine, but they did not look presentable. So I decided to make them into a truffle filling and put it between two chocolate cake layers and frost with chocolate buttercream frosting. You can use Oreos, nutter butters, nilla wafers or whatever kind of cookie you want. And you can leave the marshmallows out of the filling if you want as well.

Cake ingredients

• 1 chocolate cake mix
• 1/3 cup oil
• 1 1/4 cups water
• 3 eggs
• 1 cup Greek yogurt
• 1 instant chocolate pudding mix

Directions

• Preheat oven to 350 degrees
• Spray two round cake pans with baking spray
• Combine cake mix, eggs, oil, water, pudding mix, and Greek yogurt. Mix with a spoon until just combined
• Divide evenly between cake pans.
• Bake 20-25 minutes or until toothpick inserted in center basically comes out clean.

Cookie truffle filling ingredients

• Cookies, 2 cups ground
• 1 stick butter,melted
• 6 large marshmallows (microwaved for 40 seconds in microwave safe bowl)

Directions – grind cookies fine in food processor.

Add butter and melted marshmallows.

Frosting ingredients

• 1/2 cup butter, softened
• 1/2 cup chocolate chips, melted
• 5 cups powdered sugar
• 1/2 cup baking cocoa
• 1/4 cup heavy cream
• 1 tbs vanilla

Directions

Cream butter. Mix in melted chocolate. Slowly, blend in powdered sugar, cocoa and vanilla. Blend in heavy cream. You can add more cream if you want a thinner frosting.

Place one cake, top side down, on cake plate

Spread filling on top

Place second cake round, flat side down, on top of filling.

Frost with buttercream

Sprinkle with extra truffle topping

Store in covered container.

I have an issue with frosting. With all my recipes, I end up with too much or too little frosting. (But I guess it is better to have too much than not enough). So I always feel the need to make a second treat to use up the frosting (which is never a bad thing). I usually do some sort of sandwich cookie, but this time, I optes for brownies. Flourless, dark chocolate brownies. Frosted with buttercream frosting and mini M&Ms.

Brownies ingredients

• 1 cup butter
• 2 cups chocolate chips
• 1/2 cup sugar
• 4 eggs
• 1/2 cup cocoa
• 1 tbs vanilla
• 1/2 tsp salt

Directions – preheat oven to 350. Spray and 8×8 square pan with baking spray. melt butter and chocolate chips in 45 second increments until you can stir mixture melted. Add remaining ingredients . Spread brownie batter into pan. Bake 20-25 minutes or until a toothpick inserted in center basically comes out clean. Cool completely. Forst with frosting of your choice and sprinkle with candy of your choice.

Store in refrigerator.