Tag Archives: baking

Happy birthday Rachel!

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I always take treat requests, especially birthday one, and my non chocolate loving, non peanut butter loving coworker friend Rachel asked for these – a white chocolate chip cookie with some dulce de leches mixed in.

I recommend scooping the flour from your flour bag into your measuring cup so you get the right amount, and chill the individual scooped doughs for several hours to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tbs vanilla
  • 3 tbs dulce de leches
  • 1 1/2 cups cake flour
  • 1 1/2 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2  cups white chocolate chips (keep some aside to press into tops of cookies after baking)

Directions – in a bowl, cream butter and sugar.  Add eggs, vanilla and dulce de leches, mix in dry ingredients then chips.  Evenly divide dough into 12 pieces and form tall cylinders.   Chill several hours.  Preheat oven to 400 degrees.  Line a cookie sheet with parchment paperm. Stagger cookies on sheet.  

Bake 12 to 13 minutes,  no longer.   Remove from oven, gently press extra chips into tops of cookies. 

  Cool completely.   Set aside.

Special dark cookies stuffed with chocolate cake and chocolate ganache and topped with melted dark chocolate

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These are not for the faint of heart.   4x the chocolate – a special dark chocolate cookie stuffed with black cocoa cake, ganache (a fancy name for melted chocolate) and topped with melted chocolate.  I recommend chilling the raw doughs after brjng stuffed to keep them puffy and keep the stuffings (cake and ganache) inside.

Scoop your flour from your flour bag into your measuring cup to get the correct amount (same goes for the baking cocoa).  And preheat your oven to 410 degrees before baking.  And only bake for 15 minutes.

You will need one chocolate cake baked in a round pan, baked according to directions and cooled completely. 

Cut out small pieces 2 inch squares or circles and set aside.  I used my Bills shot glass!

  • Ganache ingredients
  • 4 tbs heavy cream
  • 1/3 cup dark chocolate chips

Directions – in a microwave safe bowl, heat cream for one minute.  Add chips.  Let stand one minute.   Sture smooth.  Let set at room temp for 20 minutes, then place in fridge to firm up.

  • Cookies ingredients
  • 1 cup butter, softened
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 tbs heavy cream
  • 3 cups flour
  • 1/4 cup special dark cocoa powder
  • 1 tap baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt

Directions – in a bowl,  cream butter, sugar and brown sugar.  Add eggs, vanilla and heavy cream.  Mix in dry ingredients.  Divide into 8 even pieces.  Divide each of those in half and slightly flatten each.  On one half, place a square of cake

and 1 tbs ganache.  

Top with other half

and seal edges. 

Freeze overnight.  When ready to bake, preheat oven to 410 degrees.  line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 15 minutes, no longer. 

Cool completely.    Top with melted chocolate.  Store in covered containerm.

NFL sunday # 4 Frosted brownie cookies

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Simply and sweet – frosted  brownie cookies using a mix and topped with a simple chocolate frosting.

I recommend chilling the individual doughs for a few hours before baking.  And preheat your oven before baking.

  • Ingredients list
  • 1 brownie mix
  • 2 tbs unsweetened cocoa
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tbs chocolate syrup
  • 1 tsp vanilla

Directions – in a bowl, mix mix, cocoa, eggs, butter, syrup and vanilla.  Scoop out 1/4 cups dough and chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 14 to 18 minutes, or until middles are basically set. Cool completely.

  • Frosting ingredients
  • 1/4 cup butter, melted
  • 2 tbs unsweetened cocoa (I did 2 tbs  of black cocoa and 2 tbs  of hersheys baking cocoa)
  • 1 1/2 cups powdered sugar
  • 1 ts vanilla
  • 2 tbs heavy cream (or more)

Directions – in a bowl, combine butter and cocoa,  blend in remaining ingredients.   You may need to add more cream to get the consistency you want.  Frost cookies. 

Store in covered container.

Go Bills!

Chocolate snowball cookies with peanut butter chips

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I was looking at some of my baking items and came across some peanut butter chips and thought they would be perfect in chocolate snowball cookies.  These are treat # 2 for tomorrow.

Remember to scoop your flour and baking cocoa from their containers into your measuring cups so you get the right amount.  And preheat your oven before baking.   I think i baked these 15 to 18 minutes.  Sometimes chocolate cookies can be hard to tell when they’re done so I err on the side of taking things out a little too early.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tbs heavy cream
  • 1/2 tsp salt
  • 1 cup flour
  • 3/4 cup bread flour
  • 1/4 cup unsweetened baking cocoa
  • 1 cup peanut butter chips

Direction – in a bowl, cream butter and sugar.   Add vanilla, heavy cream,  and salt.  Blend in flours and cocoa.   Mix in chips.  Scoop out 1/4 cups of dough.  Chill.  Line a cookie sheet with parchment paper.  preheat oven to 325 degrees.  Stagger cookies on sheet.  Bake 15 to 18 minutes.   Sprinkle warm cookies with powdered sugar.

Store in covered container.

Mini chip snowball cookies

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I made these for my youngest goddaughter, Sara, who stopped by to visit tonight.  She loves them, as does Rob.  She brought a couple back to her dorm room and so I am bringing in the rest to work tomorrow for the start of the MLB playoffs.  

These are super simple and a huge hit with everyone!

Remember to scoop your flour and powdered sugar from your containers into your measuring cup so you get the right amount.

  • 1 1/2 cups butter, softened
  • 3/4 cup powdered sugar
  • 1 tbs vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 1/2 tsp salt
  • 2 cups mini chocolate chips

Directions – in a bowl, cream butter and sugar.  Mix in dry ingredients.   Fold in chips.  Scoop out 1/4 cups dough.  Chill.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 12 to 14 minutes, no longer.  Sprinkle warm cookies with powdered sugar. 

Store in covered container.

Week 2 victory treats – Brownie cookies stuffed with tollhouse bars

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To celebrate the Bills week 2 win, another stuffed cookie recipe.. this one uses a brownie mix, eggs, flour, water

and stuffed with tollhouse bars.  Simple and sweet!

Notes – scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the stuffed doughs a few hours  before baking.  Preheat your oven to 350 degrees before baking. 

  • Ingredients list
  • 1 brownie mix
  • 1/4 cup flour
  • 2 eggs
  • 1/4 cup vegetable oil
  • Tollhouse bars, baked, cooled and cut into small squares

Directions – in a bowl, combine brownie mix, eggs, and vegetable pil.  Add a tbs or two of water if dough seems too dry.  Scoop put 2 tbs of dough.  Divide in half and slightly flatten each.

Take one half.

Top with a tollhouse square.

Top with other half and seal edges.

Chill a few hours. When ready to bake, 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.   Pop in fridge to firm up.  Store in covered container.

Go Bills!

Kicking off NFL week 2 with cake mix cookies stuffed with blondies

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I am unbelievably excited for tonight – the Bills home opener at our new stadium, versus the Lions.  I will be at work which is good, because I can watch the first half, then listen on xm after I get home.

A very simple recipe – cake mix (any flavor, water, egg, vegetable oil.  I decided to stuff these with blondies (tollhouse bars), but use oreos, candy or whatever.

I used one white cake mix and one chocolate.  Pick whatever flavor you want.

Preheat your oven to 350 before baking.  Only bake 9 to 11 minutes,  so the bottoms don’t burn.

  • Ingredients list
  • Blondies, baked, cooled and cut into small squares
  • 1 cake mix
  • 1/3 cup vegetable oil
  • 1 to 2 tbs water
  • 1 egg

Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper.  Set aside.  In a bowl, combine cake mix, egg, oil and water.  Scoop out 2 tbs dough and divide in half.   Slightly flatten one half and top with a blondie square.  Flatten other half dough and place on top.  Seal edges.  Stagger cookies on sheet. Bake 9 to 11 minutes, no longer.  Cool completely.  Store in covered container.

Go Bills.

Easy cake mix lemon bars

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All you need are 3 ingredients for these – a lemon cake mix, eggs and miracle whip or mayonnaise (i used light/low cal miracle whip).  No, you can’t taste the mayonnaise, but it nicely brings out the lemon flavor.

  • Ingredients list
  • 1 lemon cake mix
  • 2 eggs
  • 2/3 cup mayonnaise

I did put a light layer of frostinf on the bars while they were kind of still warm.  I think it adds to the moistness and sweetness.

Directions – preheat oven to 350 degrees.  Line an 8×8 pan with tin foil and spray with baking spray.   Set aside.  In a bowl, combine ingredients.  Evenly spread into prepared pan.  Bake 20 minutes, no longer.   Cool completely.

  • Frosting ingredients
  • 1/2 cup butter
  • 3 cups powdered sugar
  • 2 tbs lemon juice

Directions – in a bowl, combine ingredients.   frost bars.

Cut and store in covered container.

Nieman Marcus chocolate chip cookies

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This is one of those urban legend recipes.   Where a customer asked for a recipe from a Cafe and the employee said for two fifty.  The customer thought it was 2 dollars and 50 cents and the employee meant two hundred fifty dollars.  So the customer gave their credit card not realizing their different understanding, was charged, got mad,  and got even by passing the recipe on to everyone they knew.  

My friend’s mom gave me this recipe years ago (she knew it was not a true story, but shared with me due to my love of baking).  So here is is.

I was in a bit of a hurry, so i didn’t finely pulse the oats or hershey bar enough. Plus my blender is new and I am not sure of some of it’s limits.

I combined bread flour and all purpose flour.  You can use entirely AP flour of you want.  Freeze the chocolate bar and then gratinf it makes the grating process easier.  I also chilled the individual doughs overnight to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups oats, finely ground (i used quick, but old fashioned likely would be fine too)
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 oz chocolate bar, grated
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Fold in chocolate and chips.  Scoop out 1/4 cups dough.  Chill several hours.   When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment t paper.  Stagger on sheet like below.

Bake 13 minutes, no longer.  Cool completely.  

Store in covered container.

Brownie cookies stuffed with tollhouse bars

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I made some tollhouse bars for Rob to take to his mom and had a lot leftover, so i decided to stuff the rest in brownie mix cookies.   Of course, you can stuff them with whatever you want.  I ran out of tollhouse bars, so the last 2 were stuffed with golden oreos. 🙂

Scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a few hours before baking.  Preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 brownie mix
  • 1/4 cup flour
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tsp vanilla
  • Tollhouse bars cut into small squares, or other stuffables

Directions – in a bowl, mix brownie mix, flour, eggs, butter and vanilla.  Scoop out 1/4 cups dough and divide in half.  Flatten each half slightly.

Place a tollhouse square on top of one half.

Top with another half. 

Seal edges and place on covered container.  Place in fridge for several hours.    When ready to bake, line a cookie sheet with parchment paper, and preheat oven to 350 degrees.  Stagger cookies on sheet.  

Check cookies after 16 minutes to check how done they are.  Bake another 5 if needed, so cookies are no longer gushy. 

Cool completely.  You can put in fridge to firm them up.  Store in covered container.