Tag Archives: baking powder

Blackout Brownies

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Blackout brownies

As we close out another week, I thought blackout brownies would be a good treat to bring into work. Rob gave them a 👍 and I think my work friends will enjoy them too.

Remember to scoop your flour and baking cocoa from their containers into your measuring cup so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp. And right after taking brownies out of the oven,make the frosting. I frosted the brownies while still warm.

A little messy, but good!
  • Ingredients
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup corn syrup (or honey)
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/3 cup black cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees so it cycles to the right temp. Line an 8×8 baking pan with parchment paper and spray with baking spray. In a bowl, combine butter, sugar, brown sugar, and corn syrup. Mix in eggs and vanilla. Fold in dry ingredients. Add chips. Spread evenly into pan. Bake 20 minutes. Remove from oven. Now, onto the frosting!

  • Frosting ingredients
  • 3 tbs butter, softened
  • 3 tbs black cocoa
  • 1 tbs corn syrup (or honey)
  • 1 cup powdered sugar
  • 2 to 3 tbs milk

In a bowl, combine butter and baking cocoa. Add corn syrup then powdered sugar. Add milk, one tbs at a time, until you get the consistency you want. Frost warm brownies. Let them cool completely and store in covered container.

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

An ode to Keebler Cookies Magic Middles

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Fudge filled chocolate chip cookies

Rob and I were talking about store bought cookies from childhood and I mentioned the only ones I really liked were magic middles by Keebler and Mystic Mint (which I know may gross some people out, because they can’t accept mint in a dessert, but I loved them). Anyways, Rob had never heard of magic middles, but I told him I remembered them as a chocolate chip cookie with melted chocolate inside. I looked them up and it was more of a shortbread cookie, but I decided to do my own version with chocolate chip cookie dough. Of course, I did not make enough fudge, so I used leftover Reese’s eggs for the remainder of the dough and added mini m&ms so the cookies could be told apart.

Filled with mini Reese’s eggs

Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount. Do not pour directly from the bag and pack it in. Give yourself time with these. The fudge needs to harden a bit (I scooped put individual scoops of 1 1/2 tbs, put them in the fridge. Once I stuffed the cookies with then, I popped them in the freezer to make sure the fudge didn’t leak all over the place).

  • Fudge ingredients
  • 14 oz condensed milk
  • 2 cups chocolate chips
  • In a saucepan, combine condensed milk and chips over low heat, stirring occasionally until melted. Grease a sheet of tin foil with butter (I sprayed with butter spray). Scoop out 1 1/2 tbs fudge and place in the fridge for about an hour to firm up.
  • Cookie dough ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of cough and divide in half. Slightly flatten and place a ball of fudge on top.

Top with second half of slightly flattened dough.

Seal edges

I ran out of fudge, so I used mini reese’s eggs for the rest of the dough.

And I used mini m&ms for the Reese’s, so people can tell the difference between them and fudge filled cookies

Chill cookie dough for a few hours or freeze for an hour. Preheat oven to 375 degrees for 20 minutes before baking. Bake 12 to 15 minutes (light golden patches on top). Cool completely. Store in covered container.

Smores whoopie pies

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Smores whoopie pies

I was looking for a little something different to bake and bring into work tomorrow morning, and I noticed I have a couple of containers of marshmallow fluff, so I thought, “Why not smores whoopie pies” The whoopie pies are a graham cracker cookies, with a fluff frosting and melted milk chocolate chips as the center.

A reminder to scoop your flour from your flour container into your measuring cup so you get the right amount. Also, preheat the oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

  • Whoopie pie ingredients
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp white vinegar
  • 2 cups finely crushed graham crackers
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 tbs cornstarch

Directions – preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheer with parchment paper. In a small bowl, combine milk, vinegar, baking soda and vanilla. In another bowl, cream butter and brown sugar. Add eggs. Blend in milk mixture, flour, graham cracker crumbs, and baking powder. Scoop out 1 1/2 tbs dough and roll into balls. Stagger on the prepared cookie sheet, as seen below.

Bake at 375 degrees for 8 minutes. I would not do any longer than that because you don’t want the bottoms to burn. Cool completley

  • Marshmallow fluff filling ingredients
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 cup fluff
  • 2 tbs milk (or more if necessary

Directions – cream all ingredients together

  • Chocolate filling – melt 1 cup milk chocolate chips with 1 tbs vegetable oil for 45 seconds. Stir smooth. If you need to, microwave in 15-second additional increments until you can stir it smooth.

Assembly – place cookies flat-side up, on one cookie place 1 tbs fluff filling, place 1 tbs melted chocolate.

Put them together to form your whoopie pies.

Store in covered container.

Thanks so much for stopping by today. I wish you a wonderful day. Enjoy March Madness and the NCAA hockey tournament as well!

Mudslide cookies

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It is very cold and snowy today, so it seemed like a perfect time to bake. So here are mudslide cookies.

These are a super chocolately chocolate cookie. They use unsweetened and dark chocolate in the base and I tossed in mini chips for good measure. I mean honestly, can you ever have too much chocolate? I think not! These also call for cake flour. If you don’t have it, you can make it yourself. For this recipe you will whisk together 2 and 3/4 cups all purpose flour and 4 1/2 tbs cornstarch.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the dough for at least a few hours. And, preheat your oven to 350 degrees for 20 minutes before baking.

  • Ingredients
  • 4 oz unsweetened chocolate, broken into pieces
  • 1 1/2 cups dark chocolate chips (or 9 oz bittersweet chocolate, chopped)
  • 8 tbs butter
  • 7 eggs
  • 2 3/4 cups
  • 1 tbs vanilla
  • 1 tbs water
  • 2 3/4 cups cake flour
  • 1 tbs (yes, tbs) baking powder
  • 1/2 tsp salt
  • 1 1/2 cups mini chocolate chips

In a microwave safe bowl, microwave butter, unsweetened chocolate and dark chocolate in 45 second increments until you can stir smooth. Set aside. In a bowl, beat eggs, sugar, water and vanilla for 5 to 6 minutes. Add melted chocolate. Stir in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line cookies sheets with parchment paper. Stagger cookies on sheet.

This is how I stagger cookies

Bake 14 minutes, no longer. If desired, sprinkle powdered sugar on hot cookies. Cool completely. Store in covered container.

Thank you for stopping by today! I hope you have a wonderful day. Remember to be kind! We all need more kindness

Mini Chocolate Chip Football sandwich cookies

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For the final football Friday of this NFL season, I made mini chocolate chip football sandwich cookies, with vanilla frosting as a filling. I thought of also using my football helmet cookie cutter too, but the last time I brought those in, my coworkers thought they were whales. So, just football this time. And some of the finished product don’t even look like footballs.

Remember to spoon your flour from your flour bag into your measuring cup. Use mini chips for these. It will be too hard to use cookie cutters with full size chips in the dough. I did chill the dough for a half hour. I also preheated the oven for 20 minutes before baking so it cycles to the right temp.

Not sure these look like footballs!
  • Ingredients
  • 1/3 cup butter, melted
  • 2 cups brown sugar
  • 2 tsp vanilla
  • 3 eggs
  • 2 1/2 tsp baking powder
  • 3 cups flour (scooped from your flour bag into your measuring cup)
  • 1 cup mini chocolate chips
A very good girl has a sweet tooth

Directions – in a bowl, blend butter and brown sugar. Add eggs and vanilla. Mix in dry ingredients. Fold in chips. Chill dough for at 30 minutes. Preheat oven to 350 degrees for 20 minutes. While oven preheats, sprinkle flour on your countertop. Roll out dough to desired thickness. Cut with cookie cutters. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheet. Bake 8 minutes. Cool completley.

  • Filling ingredients
  • 1/2 cup butter, softened
  • 2 tsp vanilla
  • 4 cups powdered sugar
  • Milk (2-3 tbs)

In a bowl, cream butter and vanilla. Mix in powdered sugar gradually. Beat in 2 tbs milk. Add enough milk to get the consistency you want. Frost between 2 cookies.

Thanks so much for stopping by today!

Triple chip olive oil cookies

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Another chocolate chip cookie recipe for you. These feature semisweet, white and milk chocolate chips. I used olive oil instead of butter.

Scoop your flour from your flour bag into your measuring cup so you get the right amount. Once you add the dry ingredients, you may want to use your hands to mix the dough. Also use your hands when you mix in the chips.

If you decide to chill the dough, I recommend scooping the mounds of dough out first. It will be difficult to scoop out chilled dough. I am a big believer in chilling cookie dough to keep cookies puffy.

  • Ingredients
  • 1/2 cup olive oil
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tbs water
  • 1 1/4 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup white chocolate chips
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup milk chocolate chips

Directions – mix olive oil, sugar and brown sugar. Stir in egg, yolk and water. Blend in dry ingredients, using your hands. Mix in chips, using your hands. Scoop out 2 tbs of dough and form tall mounds. Chill. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheer with parchment paper. Bake 10 to 12 minutes (you will see golden patches on top). Store in covered container.

Perfectly puffy!

Thank you for stopping by!

Chocolate stuffed cookies

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Chocolate stuffed cookies

In an effort to use up our remaining Halloween candy (Rob bought 24 bags, but we only used 15), I opted for a stuffed cookie. These are chocolate and use melted chocolate chips in the batter. Half of these are stuffed with Reese’s peanut butter cups, the other half with oreos. We have a lot of oreos around too, plus not everyone loves peanut butter. So people can tell the difference, I placed 3 white chocolate chips on the top of the oreo stuffed cookies.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. I chilled these overnight to keep the dough from. Spreading too much. Preheat yourboven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp. Don’t bake these longer than 10 to 12 minutes because the bottoms will burn. These will firm up after you take them out of the oven.

  • Ingredients list
  • 10 tbs butter, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 2/3 cups dark chocolate chips, melted
  • 4 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup baking cocoa
  • 2 tsp baking powder

Directions – cream butter, brown sugar and sugar. Blend in melted chocolate. Stir in eggs and vanilla. Fold in dry ingredients. Scoop out 2 to 3 tbs of dough and evenly divide in half. Slightly flatten each half.

On one half, place a peanut butter cup or oreo

Top with remaining flattened half of cookie dough

Seal edges to completley cover oreo or peanut butter cup

Preheat oven to 350 degrees for 20 minutes before baking. On a cookie sheet lined with parchment paper or nonstick baking liners, stagger cookies.

Bake 10 to 12 minutes (no longer or else the bottoms could burn)

Cool completely and store in covered container.

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

Triple chip cookies

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Triple chip cookies

I am absolutely delighted how these turned out. Huge mounds of puffy goodness. I do not like flat cookies! I am not quite sure why. These were a last minute request from Rob, so I used crisco, which I believe helped with the puffiness. I also made peanut butter cookies and those are not his bag, if you will, so I whipped up a few of these triple chip cookies, which we also call “the franks” because our friend Frank loves them!

Look at all those chips!

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 for 20 minutes before baking so it cycles to the right tem (a tip from a Sears appliances tech – thanks Stanley for the invaluable advice). If you use butter instead of crisco, I recommend chilling the mounds of dough for a few hours or freeze them for 30 minutes to avoid them spreading too much.

This recipe made 8 good size cookies (I uses 1/4 cup dough scoop for each one)

  • Ingredients
  • 1/2 cup crisco
  • 1/2 cup brown sugar
  • 1.7 ounce instant vanilla pudding mix
  • 1 tsp vanilla
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups flour
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – preheat your oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper or nonstick baking liners. In a bowl, cream crisco and brown sugar. Add pudding mix. Blend in vanilla, egg, baking powder, baking soda and salt. Fold in flour. Stir in chips. ( I used my hands to blend the dough together once I added the chips). Scoop out 1/4 cups of dough and place on prepared cookie sheet. Bake 10 to 13 minutes. You will see golden patches on top. Cool completely. Store in covered container.

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

Chocodiles – chocolate covered twinkies

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Chocodiles!

Today’s request from Rob – a chocodile. I had never heard of one before, but learned it is a chocolate covered twinkie. It gave me a chance to use my twinkie pan (one of many baking items I have that get little or no use. Hello – cherry maker, mini cake pop maker, mini pie maker, large cupcake pan, to name a few)

  • Ingredients
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 yolk
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking powder

Directions – preheat oven to 350 degrees for 20 minutes before baking. Spray a canoe or twinkie pan with baking spray. In a bowl, cream butter and sugar. Add eggs, yolk and vanilla. Blend in milk, then dry ingredients. Spoon batter into prepared pans 3/4 of the way full. Bake 15 to 18 minutes (a toothpick inserted in center of twinkie comes out clean) cool 10 minutes. Use a plastic knife to remove from pan. Cool completley.

Twinkie pan put to good use
  • Filling ingredients
  • 1/2 cup butter, softened
  • 1 cup marshmallow fluff
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla

In a bowl, beat ingredients together. Use the bottom of a wooden spoon to poke 3 holes in the bottom of a cooled twinkie.

Then using a pasty bag or decorating apparatus, carefully fill the three holes. Do not overfill.

Topping – in a microwave safe bowl, heat 1/2 cup cream for 1 minute. Add 1 1/2 cups chocolate chips. Let set 5 minutes. Stir smooth. Spread over top of filled twinkies. Store in covered container

I was a little messy with the topping 🙂

Thanks so much for stopping by. Wishing you a wonderful day. Remember to be kind. Life can be so hard, try to make someone’s day a little brighter. And, Go Bills!!!

Football Friday #8 and Happy Halloween!

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Go Bills and Happy Halloween!

These sugar cookies are awesome.. so easy to make and so soft. And no chilling of the dough is necessary. These cookies are my all-time favorite to make, bringing back memories of making cutouts with my mom. I am terrible with decorating, so these jack o lanterns are one of the few things people can decipher. I started out frosting some and decorating with mini yellow and green m&ms. That was too time-consuming, so I sprinkled a handful on top of some other cookies instead. Then, to speed up the process, I made sandwich cookies.

Jack o lantern

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, preheat your oven for 20 minutes before baking so the oven cycles to the right temp.

A handful of m&ms
  • Ingredients
  • 1 1/2 cups crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 4 cups flour
  • 1 tsp baking powder

Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with non-stick baking liners. In a large mixing bowl, cream crisco and sugar 3 to 4 minutes. Blend in eggs and vanilla. Slowly blend in dry ingredients. Lightly flour your countertop. Roll out dough to desired thickness (I like mine thick), and cut. Place on prepared cookie sheer. Bake 8 or 9 minutes. (Cookies will be light, but no doughy. Do not overcook). Cool completley.

  • Frosting ingredients
  • 3 tbs melted butter
  • 4 cups powdered sugar
  • Milk (enough to get the consistency of frosting you want)
  • 1 tsp vanilla

Blend together. Frost or fill cookies. Store in covered container.

And the sandwich cookie!

Thanks for stopping by today!!! Wishing you love, happiness, and joy