Tag Archives: baking soda

Fudgy brownies filled with chocolate chip cookies and topped with melted Hershey Kisses

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When it’s 100 degrees outside, some people may hesitate wanting to turn on their oven.  I am NOT one of those people.   So today, I made fudgy brownies, pressed pieces of chocolate chip cookie dough on top and topped them with melted hershey kisses after they are baked and cooled.

Remember to scoop your flour from your flower bag into your measuring cup so you get the right amount.  Also preheat your oven before baking so it bakes these treats properly.

  • Chocolate chip cookie ingredients
  • 1/2 cup crisco
  • 1/2 cup sugar
  • 1 cup brown sugar,firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 tbs cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips

Directions – in a bowl, cream crisco, butter and brown sugar. Blend in eggs and vanilla.   Blend in dry ingredients.  Fold in chips.  Set aside

  • Brownies ingredients
  • 1 1/2 cups butter, melted
  • 3 cups sugar
  • 1 tbs vanilla
  • 5 eggs
  • 1 cup unsweetened baking cocoa
  • 1 1/2 cups flour (scooped from flour bag into your measuring cup so you get the right amount)
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper.  Set aside.  In a bowl, blend melted butter and sugar.  Add baking cocoa and vanilla, then eggs, one at a time.  Blend well.  Mix in remaining dry ingredients.   Evenly spread into prepared pan.

Spread pieces of cookie dough on top. 

Bake 27 to 35 minutes, or until toothpick inserted in center comes out with a few moist crumbs.  Cool completely.  

Top with melted chocolate. 

Carrot Cake Cookies with Cream Cheese Frosting

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Instead of making a carrot cake, I thought I would make carrot cake cookies.  With mini chocolate chips.  And cream cheese frosting.   I have to be honest, I don’t make carrot cake treats too often because grating carrots is not fun, although I do have a delicious carrot cake recipe using carrot baby food.

On the topic of carrots, you must grate them.  Don’t buy the shredded carrots from the grocery store.  They won’t work in this or most carrot treat recipes.

If you want to use chocolate chips, I find  the mini ones work best.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the powdered sugar in the frosting).  I recommend chilling the individual doughs for a new hours to keep them puffy.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 2 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini chocolate chips
  • 2 cups grated carrots

Directions – in a bowl, cream crisco sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients. Fold in carrots then mini chips. Divide into 12 equal mounds of dough. Chill for a few hours.   When ready to bake, preheat oven to 350 degrees.  Line cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 15 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 8 Oz  cream cheese, softened
  • 2 tsp vanilla
  • 2 1/2 cups powdered sugar

Directions – in a bowl, cream butter and  cream cheese.  Add vanilla.  Slowly blend in powdered sugar.  Frost cookies.   Store in covered container in fridge until ready to serve.

Thanks so much for stopping by today!

Rocky Road Cookies

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I know rocky road is a favorite ice cream for a lot of people, so I decided to make it in cookie form. 

Who doesn’t love chocolate, milk chocolate chips, finely ground almonds  and tiny marshmallow bits, and a cookie dough made with black cocoa so it tastes like an oreo? I would imagine very few people!

If you don’t like almonds, you can, of course, leave them out.

Below is a container of  marshmallow bits

Remember to scoop your flour and dark or unsweetened baking cocoa from the container into your measuring cup so you get the right amount.  After scooping out the dough (1/4 cup), I chilled them for a few hours before baking to help keep them puffy. And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup brown sugar, firmly packed
  • 1/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbs corn syrup
  • 2 1/2  cups flour
  • 2/3 cup black or unsweetened baking cocoa
  • 1 tbs cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup almonds, finely ground
  • 1 cup milk chocolate chips
  • 2/3 cup mini marshmallow bits

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, vanilla and corn syrup. Blend in dry ingredients.  Mix in chips, nuts and marshmallow bits.   Scoop out 1/4 cups of dough and place in fridge for a few hours.  When ready to bake, preheat oven to 350 degrees and line a cookie sheet with parchment paper.  Stagger cookie doughs on prepared sheet. 

Bake 10 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks so much for stopping by!  Wishing you a day filled with peace,  joy and love.  Remember to be kind!

Crushed oreo cookies stuffed with Reese’s eggs

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I know it is June 1st, but I still have a boatload of Reese eggs (that’s what I get for buying the big bag from BJ’s). 

They are good for a while, but thought i would use some up by stuffing them in crushed oreo chocolate cookies.

  I left a few plain without the Reese’s eggs and covered them in m&ms, for the non peanut butter lovers at work.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   I recommend chilling the individual doughs for at least a few hours.  And, preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups crisco
  • 3/4 cup sugar
  • 1 1/2 cups firmly packed brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1 cup unsweetened baking cocoa
  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 20 oreos, finely crushed in a food processor
  • Reese’s eggs, removed from wrapper

Directions- in a bowl,  cream crisco, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients then blend in oreos.  Scoop out 1/4 cups of dough and divide in half.  Slightly flatten each half.   Place one half on countertop.

Tops with a Reese egg.

Top with other flattened half

Seal edges so you can’t see Reese egg.

Chill a few hours or overnight.  When ready to bake, preheat oven to 350 and line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 12 to 14 minutes, no longer.  Cool completely.  Store in covered container.

Thanks so much for stopping by today!

Triple chip cookies

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I present a chocolate chip cookie, but with 3 kinds of chocolate chips – semisweet, milk and white.  These are one of Rob’s favorites, so I am asked to make them quite a bit.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend freezing the individual doughs for about an hour or chilling them for a few hours before baking.  And, preheat your oven before baking. 

These are a good size cookie, so I baked them at a higher temp – 390 degrees, but only for 9 or 10 minutes.

  • Ingredients list
  • 1 cup crisco
  • 3/4 cup sugar
  • 1 cup firmly packed Brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs water
  • 4 1/2 cups flour
  • 1 tbs cornstarch
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup white chips

Directions – in a bowl, cream crisco, sugar and brown sugar.  Beat in eggs, water,  and vanilla.  Blendnin dry ingredients. Fold in chips.  Scoop out 1/4 cups of dough. 

Freeze for an hour or chill in fridge for a few hours.  Preheat oven to 390 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on the prepared sheet. 

Bake 9 to 10 min, no longer.  (there will be golden patches on top, bottoms will be browned).  They may seem gushy,  but they will firm up.  You can also pop them in the fridge to firm them up as well.  Cool completely.  

Store in covered container. 

Thanks for stopping by today!

Browned butter/bread flour chocolate chip cookies

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Another variation of chocolate chip cookies.  These use browned butter and bread flour.  The bread flour makes the cookies thick and chewy.  I used a combo of semisweer chocolate and mini chocolate chips.

Browned butter is super simple to make.  You cook the butter over low-medium heat until little brown specs appear.  It take 8 to 10 minutes. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount.  I also recommend forming the dough into tall mounds after you scoop it out and chilling it  for a few hours or freezing it for 30 minutes.  And preheat the oven to 350 degrees before baking so they oven cycles to the right temp.

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

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in egg, yolk, vanilla and heavy cream. Fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups dough.  Form tall mounds.  Chill a few hours or freeze for 30 minutes.  Preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 10 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks for stopping by today!

Melted hershey kiss topped peanut butter cookies

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Part of my hat trick of treats for tomorrow for work – peanut butter cookies topped with hershey kisses.  I sprinkled them with sugar before baking for extra sweetness!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend freezing the individual doughs for a half hour or chilling a few hours to keep them puffy.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter crisco
  • 1 cup brown sugar
  • 2 tbs water
  • 1 egg
  • 2 tsp vanilla
  • 3/4 cup peanut butter
  • 1 2/3 flour
  • 3/4 tsp baking soda

Directions – in a bowl, cream butter crisco  and brown sugar.  Add eggs, water, vanilla and peanut butter.  Blend in dry ingredients.  Scoop our 1/4 cups dough and sprinkle with sugar.  Freeze a half hour or chill a couple of hours.  Preheat oven to 350 degrees. Line cookie sheet with parchment paper.   Stagger cookies on sheet.  Bake 8 to 10 minutes.  Cookies may seem undone on top, but they will firm up as they cool.  You can also pop them in the fridge to firm them up.  I topped these with melted hershey kisses.  You can leave them plain if you want.

Thanks for stopping by!

Mini chip chocolate chip cookies

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It has been rainy and cold here for what seems like forever.. so much so, that I turned our heat back on today.  I had turned it off for the season, not so much because of money, but because it is May!  Thanks climate change!  Anyways…..

In a fun way to also heat up the house, I made mini chip chocolate chip cookies.  They came out nice and puffy…  a little gooey, but the bottoms were browned, so I popped them in the fridge to firm them up.

I recommend scooping 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 or overnight to keep them puffy.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup plus 1/3 cup brown sugar
  • 1/2 cup plus 1 tbs sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 1/2 cups plus 2 tbs flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in baking soda and salt.  Fold in flour.   Blend in chips.  Scoop out 1/4 cups of dough.  Chill a few hours or overnight.   When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 11 to 13 minutes,  no longer.  If cookies are gushy, pop them in the fridge a few hours to firm them up.  Store in covered container.

Thanks so much for stopping by today!

Black cocoa oreo cookies stuffed with chocolate chip cookies

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I made some chocolate chip cookies that did not turn out acceptable (the_ were very gooey, yet browned on the bottoms), so I decided to stuff them in another treat.  I whipped up some black cocoa cookies with crushed oreos, cut the chocolate chip cookies in half, formed them into a square and stuffed them in the black cocoa cookies.  You don’t have to stuff them with anything, or could use candy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the black cocoa)

After the cookie dough is stuffed. I recommend chilling them for a few hours.  Remember to preheat your oven before baking

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 cup black cocoa (if you don’t have any, use unsweetened cocoa)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 25 finely crushed oreos
  • Candy, brownies or whatever you are stuffing the cookies with

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Mix in crushed oreos.  Scoop out 1/4 cups dough.  Divide in half and flattened each half.   Place a smushed up piece of cookie. 

Top with other flattened half. 

Seal edges.  

Chill individual stuff doughs for a few hours.  Line a cookie sheet with parchment paper.  Preheat oven to 350 degrees.  Stagger cookies on sheet.  Bake 10 to 14 minutes.  Cool completely.

Thanks so much for stopping by!

Frosted lemon cookies

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Another lemon flavored treat for work today – lemon cookies with lemon frosting.  I actually used fresh squeezed lemon in the cookie. But opted for bottled juice for the frosting  (I needed to save some time).

I recommend chilling the dough for a few hours.   Also scoop your flour from your flour bag into your measuring cup so you get the right amount.  (Do the same for the powdered sugar). And,  preheat your oven.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tbs lemon juice (fresh or bottle)
  • 1 tbs lemon zest (not a fun thing to do, honestly)
  • 1 tsp lemon extract (opt)
  • 3.4 Oz package instant lemon pudding
  • 2 1/4 cups flour
  • 1/2  tsp baking soda
  • 1/2 tsp baking powder

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, zest, lemon juice and extract.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 12 to 13 minutes (no longer).   Cookies will be gushy.  Pop in fridge for a bit to firm up.

  • Frosting ingredients
  • 2 cups powdered sugar
  • 3 tbs lemon juice

Directions – in a bowl, combine ingredients.  Frost cooled cookies.  Store in covered container

Thanks so much for stopping by today!