Tag Archives: baked

Happy National chocolate chip cookie day!

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In honor of national chocolate chip cookie day, we will be celebrating at ESPN Radio with these chocolate chip cookies.  They are made with browned butter and bread flour.  I was in a hurry today,  so i needed a recipe with melted butter.  No time to chill, so bread flour helps with the cookies from spreading too much.

Spoon your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup butter
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar,  firmly packed into measuring cups
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 tbs heavy cream
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.   Line cookie sheets with parchment paper and set aside.  place  butter in pan and cook over low-medium heat until you see brown specs.  it will look like this.

Cool in a bowl in fridge for 5 minutes.  Remove from fridge and mix in sugar and brown sugar.  Add eggs,vanilla and cream.  Blend in dry ingredients,  then chips. Scoop out 1/4 cups dough and stagger on prepared cookie sheets. 

Bake 12 minutes, no longer.  Cool completely. 

Store in covered container.

Melted Ice Cream Brownies

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There are another tweak of a brownie recipe.  Four (!) ingredients – a brownie mix, one egg, melted butter and melted chocolate ice cream. You can use any flavor ice cream.  I baked them at a lower temperature, 325, because sometimes I find my brownies edges are too crisp.  

To melt the ice cream – place 1 1/2  cups in a microwave save bowl, microwave in 15 second increments until you can stir melted.   Pour in another measuring cup to make sure you have one cup.  Discard the rest.

  • Ingredients list
  • 1 brownie mix
  • 1 egg
  • 1/4 cup butter, melted
  • 1 cup melted ice cream

Directions – Preheat your oven to 325 degrees.  Line an 8×8 pan with parchment paper and set aside.  In a bowl, combine all four ingredients and stir until just combined.   Spread in prepared pan.  Bake 28 to 32 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely. 

Store in covered container.

Black cocoa cookies stuffed with cookies and cream spread

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The other day, I made peanut butter cookies stuffed with smores spread.  I am following that up today with black cocoa cookies stuffed with cookies and cream filling. 

Another amazing Aldi find!

A few things about this recipe.   Scoop out the cookies and cream spread and freeze for several hours.  As always, scoop the flour from your flour bag and cocoa from it’s container so you get the right amount.  Make the dough and once you fill each one with a ball of the spread, freeze the doughs for several hours.  Only when you are ready to bake, take the dough out.  Directly bake, in a preheated oven at 350 degrees from freezer.  only bake 15 to 16 minutes.  And store them in the fridge after they are completely cooled.

  • Ingredients list
  • 1 cup butter, softened
  • 1 3/4 cup sugar
  • 3/4 cup brown sugar firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 1 2/3 to 3 cups flour (i may use 3 next time to try and prevent spreading a little more)
  • 1 cup black cocoa
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • Cookies and cream spread, scooped into tiny mounds and frozen solid

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   If dough seems too dry, add a tbs or two of heavy cream or milk.  Scoop out 1/4 cup of dough.

Divide in half and flatten each half.

On one half, place a frozen mound of cookies and cream spread. 

Top with other flattened half. 

Seal edges.

Freeze doughs for several hours.  When ready to bake, keep dough in freezer until oven is preheated to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 15 to 16 minutes,  no longer.  Cool completely.   Store in fridge in covered container to keep filling firm.

Thanks for stopping by!

Cinnamon sugar topped oatmeal cookies

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I have not made good old fashioned oatmeal cookies in a while, so i thought it was time i did.   These use vegetable oil instead of crisco or butter.   Super easy to make and they come out pretty puffy as you can see.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a couple of hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups oats (i used quick, you can also use rolled or old fashioned)
  • 1/2 cup sugar
  • 1/4 cup brown sugar firmly packed into measuring cup
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups flour
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup vegetable oil (any other oil would likely be fine too)

Directions- in a bowl, combine all the dry ingredients.  Mix in vanilla, eggs and oil.  Scoop out 2 tbs dough.  Sprinkle tops with cinnamon sugar.   Chill for a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   I lined up cookies 3 to each row (they did not spread).  Bake 10 to 12 minutes, no longer.  Cool completely and store in covered container.

If you want, you could frost these too.

Combine, in a bowl, one cup powdered sugar, 1/2 tsp vanilla and 1 to 2 tbs milk. 

Sugar cookie bars

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I am bringing in sugar cookie bars today, but I did not bake them today.  It is over 100 degrees so turning on an oven is not ideal.  So what i did was bake a couple of treats when it was cooler and froze them.  These are one of those treats.  They can also be celebratory treats for the USMNT’s win over Bosnia Herzegovina last night to advance to the round of 16 at the world cup.

  • Ingredients list
  • 1/2 cup butter, softened
  • 7 tbs vegetable oil
  • 1/2 cup sugar
  • 6 tbs powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 3/4 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder

Directions – preheat oven to 350 degrees.  Line an 8×8 pan with tin foil and set aside.  In a bowl, cream butter, oil,  sugar and powdered sugar.  Add egg and vanilla.  Blend in dry ingredients.  Evenly spread into pan.  Bake 12 to 14 minutes, no longer.  Cool completely.  

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 3 tbs milk
  • 1 tsp vanilla

In a bowl, blend butter and powdered sugar.  Add milk and vanilla.  Frost bars.  Store in covered container in fridge.

Ode to the new little debbie treat

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I saw that Little Debbie has unveiled a new treat  – the fudge rounds with vanilla cream filling (the cream filling is similar to what i use in the oatmeal cream pie cookies).  So i decided to make my own version.  My favorite little debbie treats were always the oatmeal cream pies and cosmic brownies.  These new one treats look pretty good too.

I think i made these a little too big, so i just cut them in half after I made the sandwich cookies.  Next time, I may add a little more flour and instead of flattening the doughs a little, I may just leave them puffy mounds so perhaps they won’t spread as much and be so large!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also freeze or chill the individual doughs before baking.  And when ready to bake, preheat your oven to 326 degrees. 

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 3/4 cup brown sugar, firmly packed into measuring cups
  • 3 eggs
  • 1 tbs vanilla
  • 2 3/4 cups flour
  • 1 tbs cornstarch
  • 3/4 cup unsweetened baking cocoa
  • 3/4 tsp salt
  • 1/2 tsp baking soda

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out quarter cups of dough and form tall cylinders.   Freeze or chill in fridge for a few hours.  When ready to bake, preheat oven to 325 degrees.   Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 15 to 17  minutes, no longer.  Cool completely.   I placed mine in the fridge to help firm them up.

  • Cream filling
  • 1/2 cup butter, softened
  • 1/4 cup crisco
  • 3 cups powdered sugar
  • 3 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, cream butter and powdered sugar.  Add heavy cream and vanilla.  Add more powdered sugar if you want filling a little thicker.

Place one cookie, flatside up.

Top with filling.

Top with another cookie, flatside down.  

Store in covered container in fridge. 

Thank you for stopping by!

Lemon blondie bars with Lemon glaze

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Another lemon treat, this time, lemon blondies.   Made in an 8×8 pan, with lemon glaze.   Tangy, yet sweet.  Very soft too!

Remember to scoop your flour from your flour bag so you get the right amount.  Also, Preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbs lemon extract
  • 1/4 cup lemon juice
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Directions  – preheat oven to 350 degrees.  Line an 8×8 pan with parchment paper or tin foil and spray with pam.  Set aside.  In a bowl, cream butter and sugar.  Add eggs and extract.  Mix in dry ingredients amd lemon juice.  Evenly spread into prepared pan.  Bake 18 to 20 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.

  • Lemon glaze ingredients
  • 1 1/2 cups powdered sugar
  • 2 tbs lemon juice
  • Enough water to get consistency you want.

Ice blondies.  Store in covered container.

Smashed chocolate sugar cookies with 3 different kinds of frosting

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Frosting 1 -peanut butter with melted hershey bars (and orange m&ms

Yesterday, I made smashed lemon sugar cookies with lemon frosting.  So today, I made a chocolate version with 3 types of frosting – peanut butter, chocolate chip cookie dough and chocolate.  I wanted to frost some with vanilla frosting, but I made too much chocolate frosting, so i just used that.

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

  • Ingredients list
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 cup greek yogurt
  • 1 tsp vanilla
  • 3/4 cup baking cocoa
  • 3 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter, oil and sugar.  Add greek yogurt and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups dough and roll into balls.  Spray  the bottom of a glass with pam and dip im sugar.  Lightly flatten cookies.  Chill several hours.   Preheat oven to 350 degrees.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/3 cup butter, softened
  • 2 cups powdered sugar
  • 1/3 cup baking cocoa
  • 1/4 cup heaby cream
  • 1 tsp vanilla

Directions – in a bowl, cream butter and powdered sugar.  Blend in remaining ingredients.   Frost cookies. 

Frosting 3 – chocolate chip cookie dough with melted hershey bars

Store in covered container

Smashed lemon sugar cookies with lemon frosting

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Everyone seems to love lemon.  So, I decided to make lemon cookies with lemon frosting.   (I have several other flavors of this recipe – chocolate, regular sugar cookie, gingerbread, oatmeal chocolate chip).   These are fun because after scooping out dough and rolling each one into a ball, I gently smash it with the bottom of a glass dipped in sugar.  Then I bake and frost them after they are cooled.   These should not bake longer than 12 minutes.  They seem underbaked, but they should be that way.  Pop them in the fridge to cool.  And after frosting then, chill them again.

Scoop out your flour into the measuring cups so you get the right amount.  chill the individual doughs for several hours before baking.  And preheat your oven before baking.

Also, I had something very cool happen today..  while running errands, i was wearing my Bills hat that Rob designed for me and someone yelled “go Bills!”  That was pretty awesome!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 1 cup greek yogurt
  • 3 tbs lemon juice
  • 3 tsp lemon extract
  • 4 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter, sugar and oil.  Blend in green yogurt,  lemon juice and extract.  Blend in dry ingredients.   Scoop put 1/4 cups dough.  Spray the bottom of a glass with pam and dip in sugar.  Slighly flatten cookies.  Chill several hours.  Line a cookie sheet with parchment paper and stagger cookies on sheet.  Preheat oven to 350 degrees.  Bake cookies 10 to 12 minutes, no longer. Cool completely.

  • Lemon frosting
  • 1/4 cup butter, softened
  • 1 1/2 to 1 3/4 cups powdered sugar
  • 2 tbs lemon juice
  • 1 to 2 tbs milk

Directions- in a bowl, combine ingredients and frost cookies.

Thank you for stopping by!

Mini chip snowball cookies (Italian version)

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The mini chip snowball cookies I make are a big hit with family and friends and so easy to make.  I made some for my youngest goddaughter Sara’s high school graduation Friday and for her grad party yesterday.  Rob wished he had brought home one, so i whipped up another batch today.  These are an Italian wedding cake cookies version, instead of using powdered sugar, they use regular granulated sugar.  It does make them a little more tender and fragile, but Rob deemed them still very good!

I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount.  Also chill (or freeze) the individual doughs for  a few hours before baking, preheat your oven before baking.  And, sprinkle powdered sugar on before baking, right after they come out of the oven and after they cool for 3 times the sweetness!

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 tbs vanilla
  • 2 cups flour
  • 1 cup mini chocolate chips
  • Powdered sugar

Directions – in a bowl, cream butter, sugar and vanilla.  Blend in flour, then mini chips.   Scoop our 2 tbs of dough, roll into a ball then thick disc.   Dip each side in powdered sugar.   Chill or freeze doughs a few hours.  When ready to bake, preheat oven to 320 degrees.   Line a cookie sheet with a nonstick baking liner or parchment paper.   Place cookies on sheet (i fit 3 to a row, these did spread a little because I only chilled them an hour).   Bake  18 to 22 minutes (bottoms will be light golden).    Remove from oven and immediately sprinkle with powdered sugar. 

Cool completely.   Sprinkle with more powdered sugar and store in covered container.