My hockey team’s won 8 in a row ans to celebrate, I made these chocolate snowball cookies that resemble pucks, but are soft and sweet. Only a few ingredients and a piece of cake to make.
Go Sabres!
Ingredients list
1/2 cup butter, melted
1/4 cup sugar
2 tbs cocoa powder
2 tsp vanilla
1 tbs hershey syrup
1 cup flour
1/2 tsp salt
Directions- in a bowl, combine butter and sugar. Add remaining ingredients. If dough seems a little dry, add more hershey syrup. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Bake 10 to 15 minutes. After removing from oven, sprinkle hot cookies with powdered sugar.
Instead of brownies, I thought I would make chocolate sugar cookie bars with black cocoa. And topped with ganache (a fancy word for melted chocolate and heavy cream).
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the black cocoa). And preheat your oven to 350 degrees before baking.
Ingredients list
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp chocolate extract (or vanilla)
2 cups flour
1 cup black cocoa
1 tsp baking powder
1/2 tsp salt
Directions- preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside. In a bowl, cream butter and sugar. Add eggs and extract. Blend in dry ingredients, slowly. Evenly spread into prepared pan. Bake 20 to 22 minutes, no longer. Cool completely.
Ganache ingredients
3/4 cup heavy cream
2 cups chocolate chips
Directions- in a microwave safe bowl, heat cream 2 minutes. Add chocolate chips. Let sit 3 minutes. Stir smooth. Let sit 10 minutes, then frost bars.
I noticed a carrot cake mix and a snickerdoodle cookie mix and thought they’d be perfect together in bar form, with some mini chocolate chips and cream cheese frosting. Super easy recipe for the bars just 5 ingredients!
A perfect treat for Sabres game day as we go for a 6th straight win!
Ingredients list
1 carrot cake mix
1 snickerdoodle mix (minus the cinnamon sugar packet)
3 eggs
1 cup butter, melted
1 cup mini chocolate chips (opt)
Directions – line a 9×13 pan with tin foil and spray with baking spray. Set aside. Preheat oven to 350 degrees. In a bowl, blend cookie and cake mixes. Mix in eggs and melted butter. Stir in chips. Evenly spread into prepared pan. Bake 18 to 22 minutes (no longer). Cool completely.
Frosting ingredients
1/2 cup butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (scooped from container into your measuring cup so you get the right amount)
2 tbs heavy cream
1 tsp vanilla
Directions – in a bowl, cream butter and cream cheese. Slowly blend in powdered sugar. Mix in vanilla and cream. Frost bars.
I had a bag of mallo cups and wanted to use them up, so I thought of making a s’mores related treat.
I also have seen some articles that suggest using toasted sugar in cookie recipes, so I thought i would use the mallo cups stuffed in milk chocolate chip cookies made with toasted sugar and some finely ground graham crackers.
Stuffed with mallo cups
First about toasting the sugar- you don’t have to.. but if you want to – place the cup of sugar on a cookie sheet and spread to a relatively thin layer. Bake in a preheated oven (350 degrees) for 15 minutes, or so, stirring every so often, until sugar is a light golden, like below.
I also used a combo of all purpose flour and bread flour. Bread flour makes cookies a little more chewy. You can use just all purpose flour entirely.
These are stuffed with Reese’s pb hearts (the mini chips are the marker)
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the dough a few hours before baking. And, preheat the oven before baking.
Ingredients list
1 cup butter, softened
1 cup brown sugar, firmly packed into measuring cup
1 cup sugar, toasted (see above for directions)
3 1/2 tsp baking powder
2 tsp baking soda
2 tsp salt
4 eggs
3 cups all purpose flour
1 1/2 cups bread flour
1/2 cup finely crushed graham cracker crumbs
2 cups milk chocolate chips
Mallo cups
Directions – in a bowl, cream butter, brown sugar, toasted sugar, baking soda, baking powder and salt. Add eggs and blend well. Mix in flours, then graham cracker crumbs. If dough seems a bit dry, add a tbs or two of water. Scoop out 1/ cup of dough.
Divide in half and slightly flatten each half.
On one half, place a mallo cups.
Top with other flattened half and seal edges.
Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 16 to 20 minutes (golden spots on top). Cool completely. Store in covered container.
I found these oreos in the “aisle of shame” at aldi.
If you are not familiar with it, it is an aisle of stuff you “probably” don’t need, but the price is great and you think “why not”? That aisle is the best! It is how I wound up with an electric cake pop maker and churro maker (both work like the George foreman electric plug in grill), which i have yet to use. Each was 7$.
Use any cake mix flavor and any oreo flavor you want. I used chocolate cake mix and cookie dough oreos today.
Preheat your oven to 350 degrees before baking.
Ingredients list
1 cake mix
1/3 cup vegetable oil
1 egg
2 tbs
Oreos
Directions – preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. In a bowl, mix cake mix, oil, egg and water. Scoop out 3 tbs dough.
Divide in half. Flatten both. Lay one half on a flattened surface.
Top with an oreo.
Place other flattened half on top and seal edges.
Stagger on cookie sheet.
Bake 10 minutes, no longer. Cool completely. Store in covered container.
Rob asked for brownies today, with some crushed oreos on top. So I made those, cut out a few for him and wantes to make the rest a little fancy, so I topped them with caramel frosting, melted milk chocolate chips and crushed oreos.
My caramel layer got a little thicker and harder to than I wanted, because I went to let Gracie in and the cold air hit it and really made it too thick to spread, so I microwaved it for 30 seconds and was able to spread it.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 350 degrees before baking.
Brownies ingredients
1 cup butter
1 3/4 cups dark chocolate chips
1 1/2 cups sugar
1/2 cup brown sugar, firmly packed into measuring cup
5 eggs
2 tsp vanilla
1 1/4 cups flour
1 tsp salt
2 tbs special dark cocoa
1 cup chocolate chips
Crushed oreos
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a microwave safe bowl, melt butter and dark chocolate chips. Mix in brown sugar and sugar. One at a time, beat in eggs, then vanilla. Do not overnight. Blend in dry ingredients. Mix in chips. Evenly spread into pan. Sprinkle crushed oreos on top. Bake 25 to 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely. Using the bottom of a wooden spoon, poke holes, about halfway down, in brownies.
Caramel frosting ingredients
6 tbs butter
1 3/4 cups brown sugar, firmly packed into measuring cups
1/4 cup plus 3 tbs heavy cream
Pinch of salt
2 tsp vanilla
Directions – in a saucepan, heat butter, brown sugar, heavy cream and salt over medium heat to a boil, stirring occasionally. Once boiling, contstantly stir until thick (from 5 to 10 minutes). Remove from heat and add vanilla. Wait a minute or two, then pour over brownies. Let set about 5 minutes.
In a microwave safe bowl, melt 1 cups milk chocolate chips in 45 seconds until you can stir melted. Pour over caramel layer. Top with more crushed oreos.
I wanted to make something with cookie dough, so these are a chocolate chip cookie without the chips, an ice cream frosting and edible cookie dough on top.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After you scoop out the dough, chill them for a few hours. Preheat your oven before baking.
Cookie dough pieces
2 tbs butter, softened
1/4 cup brown sugar, firmly packed into measuring cup
1/2 tbs heavy cream
1 tsp vanilla
1/4 cup flour (heated in a microwave safe container for 30 seconds)
1/4 tsp salt
2 tbs mini chocolate chips
Directions – in a bowl, cream butter and brown sugar for 3 minutes. Add vanilla and heavy cream. Mix in flour and salt. Blend in chips. Scoop out tsp of dough and place in a container in freezer.
Cookies ingredients list
1/2 cup butter, softened
1 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp cornstarch
2 tsp baking powder
1 tsp salt
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough. Place in a covered container and chill a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baker liners. Stagger cookies on sheet. Bake 11 to 15 minutes (Bottoms will be lightly browned). Cool completely.
Frosting ingredients
4 tbs butter, softened
1 cup powdered sugar
1 tsp vanilla
2 tbs ice cream, melted
Directions- in a bowl, blend butter, powdered sugar and vanilla. Mix in ice cream. Add more powdered sugar, if needed, to get the consistency you want.
Frost cookies.
Place pieces of cookie dough on top and store in covered container.
I need to use up my Reese’s hearts so I can buy the Reese’s eggs, so I decided to use a peanut butter cookie mix,
a yellow cake mix,
some eggs, melted butter and one cup peanut butter. Tossed in about 20 of these and made bars.
Ingredients list
1 peanut butter cookie mix
1 yellow cake mix
3 eggs
1 cup butter, melted
1 cup peanut butter
Reese’s hearts, chopped into large pieces
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a bowl, mix cake and cookie mixes together. Add eggs and melted butter. Blend in peanut butter. Mix in Reese’s hearts. Evenly spread into prepared pan. Gently press extra Reese’s hearts on top.
Bake 19 to 24 minutes (edges will be golden). Cool completely. Cut into squares and store in covered container.
These are for another Team USA men’s hockey win (featuring a goal by Buffalo Sabres forward Tage Thompson) and for gameday for the US women’s hockey team vs Sweden.
A while back, I found a recipe that had some sort of marshmallow swirl in brownies. Of course I can’t find thst recipe, but it go me thinking of making a vanilla version of a treat with crushed golden oreos
and fluff.
And instead of vanilla flavoring, I used cake batter extract for a different flavor. For the frosting, I used some crushed oreos, fluff and cake extract too.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (Same for the powdered sugar for the frosting).
Ingredients list
3/4 butter, softened
3/4 cup sugar
1 1/2 eggs
1 tsp cake batter extract (you cam use vanilla instead)
2 tbs water
2 1/4 cups flour
11/2 tsp baking powder
5 tbs marshmallow fluff
10 golden oreos, finely crushed
Directions – in a bowl, cream butter and sugar. Add egg and a half, water and extract. Blend in dry ingredients. Mix in fluff then crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet.
Bake 11 to 13 minutes. No longer. Cool completely.
Frosting ingredients list
6 tbs butter, softened
2 1/4 cups powdered sugar
2 tbs cream
5 tbs fluff
1 tsp cake batter
In a bowl, cream butter and powdered sugar. Mix in cream, fluff and extract. Frost cookies.
Like so many other people, we have had a brutal stretch of cold weather…. making most of us dream of summer. And what says summer more than smores! So I made smores cookies. I didn’t have mini marshmallow bits, so I chopped up the marshmallow pieces from Lucky Charms cereal.
I put some crushed graham crackers in the cookies and some milk chocolate chips. And I topped them with melted hershey kisses and more crushed graham crackers.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I chilled these individual doughs for an hour before baking, so you don’t have to. And preheat your oven to 350 degrees before baking.
Ingredients list
1/2 cup butter
2/3 cup brown sugar
1 egg
1 tbs water
1 tsp vanilla
1 tsp cornstarch
1 tsp baking soda
1 1/2 cups flour
2/3 cup finely crushed graham cracker crumbs
1 cup marshmallow bits
1/2 cup milk chocolate chips
Directions- in a bowl, cream butter and brown sugar. Add egg, water and vanilla. Mix in dry ingredients. Stir in graham cracker crumbs, then mix in marshmallow bits, and chips. Scoop out 1/4 cups of dough. Chill an hour. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 minutes, no longer. Cool completely. I topped these with melted hershey kisses and extra graham cracker crumbs.
cookies by christine 