Tag Archives: baking soda

Happy wildcard weekend cookies! (note the m&ms color)

Uncategorized Leave a comment
Only red and blue m&ms

For tomorrow’s football Friday, I made sugar cookies with m&ms. And not just any color, blue and red only, for my beloved Buffalo Bills. I picked out the red and blue ones. It was a little time-consuming, but it needed to be done!

Inexplicably, I dropped one on the floor, so Gracie felt like she hit the lottery!

Dreaming of another cookie

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (do the same with your powdered sugar). Also, form the dough into tall cylinders. And preheat your oven to 375 degrees before baking so it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup powdered sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 4 1/2 cups flour
  • 2 cups m&ms

Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream butter, sugar, powdered sugar, and oil. Add eggs, vanilla, baking soda, and cream of tartar. Blend in flour. Stir in m&ms. Scoop out 2 tbs of dough and form tall cylinders. Stagger on prepared cookie sheets.

Bake 10 to 13 minutes (lightly golden around edges). Cool completely.

If you find they are too gushy, store in fridge to firm them up. Store in covered container.

Thanks so much for stopping by today. Go Bills!

Chocolate chip cookies

Uncategorized Leave a comment

Part two of my treats for the final NFL regular season weekend – another version of chocolate chip cookies. These have a tbs of oil, which makes them so soft!

Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. Preheat your oven to 350 for 20 minutes before baking so it cycles to the right temp. Also, form the dough into tall cylinders to keep them puffy.

I recommend chilling the dough if you have time. If you don’t that is ok, they might not be as puffy.

Ingredients list

  • 1/2 cup butter, cold and grated with a cheese grater
  • 1 tbs oil
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 3/4 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups flour
  • 1 cup chocolate chips
  • Directions- line cookie sheets with parchment paper. In a bowl, cream butter, brown sugar, and sugar. Add egg, vanilla and salt. Blend in dry ingredients. Fold in chips. Scoop out 1.5 tbs dough and form into tall cylinders. Chill a few hours if you have time. Preheat oven to 350 degrees. Stagger on prepared sheets. Bake 10 to 13 minutes (edges will be browned, tops may be a little gushy). Cool completely. Store in covered container.

Thanks so much for stopping by today. Wishing you peace, Joy and love.

Mid week chocolate chip cookies

Uncategorized 2 Comments

Rob alerted me to the fact that I have not baked “in a while” (3 days 😉) and wondered if I could bake a treat. So after we took our nightly walk with Gracie, I whipped up some chocolate chip cookies. Being a little short on time, I used crisco as opposed to butter (I always like to chill my dough when I use butter to try and keep the puffiness in the cookies).

Remember to scoop your flour bag into your measuring cup so you get the right amount. And, preheat your oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients list
  • 1 cup crisco
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tbs water
  • 1 tsp vanilla
  • 3 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – preheat oven to 375 degrees. Line a cookie sheet with nonstick baking liners. In a bowl, cream crisco, sugar, brown sugar,eggs, vanilla and water. Add dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Stagger cookies on cookies sheet. Bake 10 to 12 minutes. Remove and cool completely. I stored mine in the fridge to firm them up.

Who’s ready for the next Bills game? This girl! Thanks for stopping by today.

Gingerbread men

Uncategorized Leave a comment
Gingerbread man

In the spirit of the season, I present another holiday cookie – gingerbread men. They can also be reindeer. You just flip the cookie upside down. The reindeer nose is the gingerbread man’s head and the antlers are his feet! You could even add a little cinnamon hot candy on the reindeer’s nose to make him a Rudolph!

Rudolph, but without his shiny red nose

I made these into sandwich cookies, so the filling recipe is at the end. You don’t have to do that, of course.

I did chill the dough overnight and took it about an hour before I was ready to bake. Mine always wind up large, probably because I don’t roll out the dough as thin as I should.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend preheating the oven for 20 minutes before baking so it cycles to the right temp.

  • Ingredients cookies
  • 6 tbs butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 3 tbs water
  • 3 1/4 cups flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tps salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves

Directions – cream butter and brown sugar. Add egg and water. Blend in dry ingredients. Mixture will be crumbly so you may have to mix it for a while for it to come together. You may even need to add another tbs or 2 of water. Cover and chill.

Take dough out of fridge about an hour before baking cookies so the dough is easier to work with. In a floured surface, roll out the dough with a rolling pin to the thickness you want and cut with cookie cutters. Preheat oven to 325 degrees.

Line a cookie sheet with parchment paper and stagger cookies. Sprinkle with sugar.

Bake 8 to 9 minutes. Cool completely.

  • Filling
  • 1/4 cup butter melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – in a bowl, blend butter and powdered sugar. Stir in vanilla. Add enough milk to get the consistency you want and spread between two cookies. Store in covered container.

Thanks for stopping by today. I wish you peace, joy and love.

Oreo Brookie brownies

Uncategorized Leave a comment
An oreo layer on the left, nutter butter on the right

I could not decide between making brownies or chocolate chip cookies, so I combined them and put a layer of oreos in between them and baked them up. I thought of putting melted chocolate on top, but decided that would be too much. 😀

Remember to preheat your oven to 350 degrees for 20 minutes before baking. Also, scoop your flour from your flour bag into your measuring cup so you get the right amount. Do the same drill with your baking cocoa.

  • Brownie ingredients
  • 2 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup baking cocoa
  • Oreos

Directions – preheat oven to 350 degrees. Line a 9×13 baking pan with parchment paper and spray with baking spray. In a bowl, combine sugar, oil, and milk. Beat in eggs and vanilla. fold in dry ingredients. The mixture will be thick. Spread into bottom of prepared pan. Layer with oreos. Set aside

  • Chocolate chip layer
  • 1/2 cup butter softened
  • 1/4 cup butter flavor crisco
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup chocolate chips

Directions – in a bowl, combine butter, crisco, sugar, and brown sugar. Add egg, yolk, and vanilla. Blend in dry ingredients. Mix in chips. I grabbed handfuls of dough and flattened them like a pancake and placed them on top of oreo layer.

Bake in 350 degrees in a preheated oven for 15 minutes. Cover with tin foil to keep edges from getting too brown. Bake another 20 to 25 minutes (or possibly longer). Try not to let the edges get too brown. I would rather underbake than overbake. If you feel it is underbaked after you cut brownies up, you can chill them overnight in the fridge. That helps firm them up.

Thanks so much for stopping by today! Remember to be kind!

Nutter butter peanut butter cookies topped with melted hershey kisses

Uncategorized Leave a comment

Part 2 of my treats for the annual day of giving are nutter butter peanut butter cookies. They are peanut butter cookies with crushed nutter butters added. I have done something similar with oreos.

  • Ingredients
  • 1/2 cup butter flavor crisco (or softened butter)
  • 1/4 cup peanut butter
  • 1/4 cup sugar
  • 3 tbs brown sugar
  • 1/4 cup powdered sugar
  • 1/3 cup plus 2 tbs oil
  • 1 egg
  • 2 tbs water
  • 1 1/4 cups flour
  • 3 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp cream of tartar
  • 24 nutter butters, finely crushed in a food processor

Directions – preheat oven to 350 degrees for 20 minutes before baking. In a bowl, cream butter crisco, peanut butter, sugar, brown sugar, and powdered sugar. Blend in oil, water, and egg. Fold in dry ingredients and crushed nutter butters. Scoop out 2 to 3 tbs of dough and form domes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 8 to 9 minutes (no longer). Cool completely. Top with melted chocolate. Store in covered container.

Thank you for stopping by today. If you are able to help in the v foundation’s fundraising efforts to fight cancer, visit v.org

Mini M&M chocolate chip cookies for football Friday #11

Uncategorized Leave a comment

I was a little short on time tonight, so I made mini M&M chocolate chip cookies, using crisco and butter crisco. By using crisco instead of butter, I did not need to chill the dough to keep them puffy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees for 20 minutes before baking.

  • Ingredients
  • 1/2 cup crisco
  • 1/2 cup butter crisco
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tbs water
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mini m&ms
  • 1 cup chocolate chips

Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream crisco, butter crisco, sugar, brown sugar, eggs, water and vanilla. Blend in dry ingredients. Mix in chips and m&ms. Scoop out 3 tbs of dough and form tall cylinders. Stagger on prepared cookie sheets. Bake 8 to 11 minutes. Bottoms will be golden. Cookies will be a little undone on top, but will firm up as they cool. Store in covered container.

Thanks for stopping by! Remember to be kind because everyone is fighting some sort of battle. Go Bills!

When friends hand you leftover Halloween candy, you make cookies!

Uncategorized Leave a comment

We wound up giving out our Halloweeen candy this week and had none leftover.. luckily, friends and work hand soem leftover, so I swiped the m&ms and made cookies with them on a football friday. They are very flat and very soft. I am not happy they came out that way, but my work friends seem to enjoy them.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the individual doughs for a few hours to avoid too much spreading. And preheat the oven to 375 degrees for 20 minutes before baking.

  • Ingredients list
  • 1 1/2 cups butter flavor crisco
  • 2 1/2 cups brown sugar
  • 4 tbs milk
  • 2 tsp vanilla
  • 4 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 2 cups m&ms

Directions – in a bowl, cream criaco, brown sugar, milk and vanilla. Add eggs. Blend in dry ingredients. Mix in m&ms. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes so it cycles to the right amount. Line a cookie sheet with parchment paper. Stagger cookies – a row of 2, a row of one, another row of two, another row of one. Bake 12 to 14 minutes. Cool completely. Mine were quite gushy, so I chilled them in the fridge to firm them up. Store in covered container.

Thanks for stopping by. Go Bills!

Cookies to celebrate a Bills win and National Homemade Cookies Day

Uncategorized 2 Comments

I was alerted on Twitter that today is National homemade cookies day.. which is certainly a day to be celebrated… it was also a Bills victory day, something to be even more celebrated. Nothing to fancy, just browned butter chocolate chip cookies. You know what else, Bills win Christine is so much better than Bills lose Christine. (Just ask my hubby)

These candles below were given to me by my dear college friend, Patty. The Bills are 3-0 when I light them on game day. Just saying 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the cookies for a few hours or flash chill them (I stuck em in the freezer for an hour to speed up the process). Preheat your oven to 350 degrees for 20 minutes

  • Ingredients list
  • 1 cup butter, browned
  • 3/4 cup sugar
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 3 1/4 cups flour
  • 1/4 tsp salt
  • 1/2 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – in a pan, heat butter over low-medium heat, stirring occasionally until there are little brown specs in the bottom (it might take 10 minutes or so). Cool 10 minutes. Pour in a bowl, add sugar and brown sugar. Mix in eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 2 tbs dough. Chill a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies. Bake 12 to 13 minutes. They will be a little gushy on top. They will firm up as they cool. Cool completely. Store in covered container.

Peanut butter oreo cookies

Uncategorized Leave a comment

I had some extra crushed oreos leftover from my oreo topped chocolate chip cookie recipe, so I needed to make another treat to use them up. I figured peanut butter cookies was a good option.

Melted chocolate on the bottom

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the individual mounds of dough for a few hours to keep the cookies from spreading. And, preheat your oven to 375 degrees for 20 minutes before making so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup crushed oreos

Directions – cream crisco, peanut butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Mix in crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 12 to 14 minutes. Cool completely. I felt the bottoms of the cookies were a little too dark, so covered them in melted milk chocolate and let the chocolate set. Store in covered container.

Thanks for stopping by today!