There are another tweak of a brownie recipe. Four (!) ingredients – a brownie mix, one egg, melted butter and melted chocolate ice cream. You can use any flavor ice cream. I baked them at a lower temperature, 325, because sometimes I find my brownies edges are too crisp.
To melt the ice cream – place 1 1/2 cups in a microwave save bowl, microwave in 15 second increments until you can stir melted. Pour in another measuring cup to make sure you have one cup. Discard the rest.
Ingredients list
1 brownie mix
1 egg
1/4 cup butter, melted
1 cup melted ice cream
Directions – Preheat your oven to 325 degrees. Line an 8×8 pan with parchment paper and set aside. In a bowl, combine all four ingredients and stir until just combined. Spread in prepared pan. Bake 28 to 32 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
The other day, I made peanut butter cookies stuffed with smores spread. I am following that up today with black cocoa cookies stuffed with cookies and cream filling.
Another amazing Aldi find!
A few things about this recipe. Scoop out the cookies and cream spread and freeze for several hours. As always, scoop the flour from your flour bag and cocoa from it’s container so you get the right amount. Make the dough and once you fill each one with a ball of the spread, freeze the doughs for several hours. Only when you are ready to bake, take the dough out. Directly bake, in a preheated oven at 350 degrees from freezer. only bake 15 to 16 minutes. And store them in the fridge after they are completely cooled.
Ingredients list
1 cup butter, softened
1 3/4 cup sugar
3/4 cup brown sugar firmly packed into measuring cup
2 eggs
1 tsp vanilla
1 2/3 to 3 cups flour (i may use 3 next time to try and prevent spreading a little more)
1 cup black cocoa
1 tbs cornstarch
1 tsp baking soda
Cookies and cream spread, scooped into tiny mounds and frozen solid
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. If dough seems too dry, add a tbs or two of heavy cream or milk. Scoop out 1/4 cup of dough.
Divide in half and flatten each half.
On one half, place a frozen mound of cookies and cream spread.
Top with other flattened half.
Seal edges.
Freeze doughs for several hours. When ready to bake, keep dough in freezer until oven is preheated to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 15 to 16 minutes, no longer. Cool completely. Store in fridge in covered container to keep filling firm.
The mini chip snowball cookies I make are a big hit with family and friends and so easy to make. I made some for my youngest goddaughter Sara’s high school graduation Friday and for her grad party yesterday. Rob wished he had brought home one, so i whipped up another batch today. These are an Italian wedding cake cookies version, instead of using powdered sugar, they use regular granulated sugar. It does make them a little more tender and fragile, but Rob deemed them still very good!
I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount. Also chill (or freeze) the individual doughs for a few hours before baking, preheat your oven before baking. And, sprinkle powdered sugar on before baking, right after they come out of the oven and after they cool for 3 times the sweetness!
Ingredients list
1 cup butter, softened
1/2 cup sugar
1 tbs vanilla
2 cups flour
1 cup mini chocolate chips
Powdered sugar
Directions – in a bowl, cream butter, sugar and vanilla. Blend in flour, then mini chips. Scoop our 2 tbs of dough, roll into a ball then thick disc. Dip each side in powdered sugar. Chill or freeze doughs a few hours. When ready to bake, preheat oven to 320 degrees. Line a cookie sheet with a nonstick baking liner or parchment paper. Place cookies on sheet (i fit 3 to a row, these did spread a little because I only chilled them an hour). Bake 18 to 22 minutes (bottoms will be light golden). Remove from oven and immediately sprinkle with powdered sugar.
Cool completely. Sprinkle with more powdered sugar and store in covered container.
What’s better than a humid 90 degree day? Turning on your oven to bake cookies and heat your houseboat even more. Although these have smores cookies, which are a summer staple, so perhaps that makes it all ok.
I used chocolate graham crackers in these, but regular grahams are just fine.
These feature mini marshmallow bits. I don’t recommend mini marshmallows because I think they would get all melty during the baking process. If you don’t have or can’t find marshmallow bits, perhaps toast some marshmallows ans put them on top of cookies after baking.
I also used 1 cup of bread flour, but feel free to use entirely all purpose flour.
Remember to scoop your flour from your flour bag into your measuring. Up. And chill the individual doughs before baking.
Ingredients list
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 cup bread flour
1 1/4 cups all purpose flour
1 tbs cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups crushed chocolate graham crackers
1 cup milk chocolate chips
1 cup marshmallow bits
14 mini hershey bars, chopped
Directions- in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients then graham cracker crumbs. Fold in chips, bits and hershey bars. Scoop out 1/4 cups dough. 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 11 to 13 minutes, no longer. Cool completely. Store in covered container
The second treat for our game 4 win – extra large puffy peanut butter cookies rolled in sugar. Sometimes in the playoffs, the victory treat game must be stepped up.
Ingredients list
1 cup butter, softened
1 1/2 cups sugar, firmly packed into measuring cup
1/2 cup sugar
1 cup peanut butter
2 eggs
1 tsp vanilla
3 1/2 cups cake flour
1 tsp baking powder
1 tsp salt
1 cup peanuts, finely ground
Perfectly puffy!
Directions – in a bowl, cream butter, sugar, brown sugar and peanut butter. Add eggs and vanilla.. blend in dry ingredients then peanuts. Scoop out 1/4 cups dough. Roll in extra sugar. 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 minutes, no longer.
Due to time constraints, life stuff and work, am a little late in baking these treats for our first playoff series win in 19 years, but i feel i made up for it with my effort – these cookie bars have 3 types of chips (semisweet, milk, and white,
2 kinds of m&ms (regular and mini peanut butter,
and crushed chips ahoy cookies….
with hershey kisses on top!
It was stressful, but wonderful watching our sabres win game 6 in Boston and move on (as a Buffalo fan, ending a Boston team’s season is sweet, considering all the pain they have caused us). Now, we meet up and meet Tampa or Montreal in round 2!
These treats I jazzed up a lot. You can keep them simple, if you like. You absolutely do not need to add the crushed chips ahoy!
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
14 chips ahoy, finely crushed (opt)
2 1/2 cups worth of chips, m&ms or whatever additions you want.
Directions – preheat oven to 375 degrees. Line a 9×13 pan with tin foil and spray w pam. Set aside. In a bowl, cream butter, crisco, sugar and briwn sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in crushed chips ahoy then m&ms and chips. Evenly spread into pan.
Bake 18 minutes. No longer. Remove from oven and immediately press hershey kisses on top.
Rob bought some almond m&ms and I thought they would be perfect in a cookie!
I used a basic chocolate chip cookie recipe, instead of vanilla, I used almond extract. I also used part bread flour along with all purpose flour. They spread out a little more than I prefer, so maybe next time I add a little more flour and bake the dough frozen to see if that helps.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, freeze the individual doughs before baking and preheat your oven before baking.
Ingredients list
1 cup butter, softened
1 1/4 cups brown sugar, firmly packed into measuring cup
1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 cup bread flour
1 tbs cornstarch
1 tsp baking soda
1/4 tsp salt
1 cup of almond m&ms
1/2 cup milk chocolate chips
Directions – in a bowl, cream butter, sugar, and brown sugar. Add eggs and vanilla. Blend in dry ingredients then m&ms and chips. Scoop out 1/4 cups of dough and freeze. When ready to bake, preheat oven to 375 degrees and line a cookie sheet with parchment paper. Stagger dough on sheets.
Bake 10 to 12 minutes, no longer. Immediately gently press extra chips into tops of cookies.
These are quite a concoction to honor the Sabres first playoff win in 15 years in our first playoff game in 15 years. I wondered how nervous I would be, as I would be working in studio for Sunday night baseball on espn radio. The answer – very. I was extremely antsy, much like for Bills playoff games. And for 52 minutes, I did not take a breath. We were down 2-nothing, scored 4 unanswered goals and beat Boston 4-3 in game one. What i loved seeing is all the videos of people inside Key Bank Center and at various places indoors and outdoors, watching. It was just awesome. i am not sure how far this sabres team will go, but it just feels different.
Because it was such an impressive comeback win, these treats are a doozy- chocolate chip cookie layer on the bottom, a layer of oreos, a layer of brownies, and pieces of mini hershey bars pressed into the bars immediately after taking them out of the oven.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And firmly packed brown sugar into your measuring cup. And, preheat your oven before baking.
Chocolate chip cookie layer
3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 yolk
1 1/2 cups flour
1 cup chocolate chips
Directions – preheat oven to 350 degrees. Spray a 9×13 pan with baking spray. Place parchment paper on top of sprayed pan. Set aside. In a bowl, cream butter, brown sugar and sugar. Add egg, yolk and vanilla. Blend in flour. Mix in chips. Gently press into prepared pan.
Top with a layer of oreos.
Brownie ingredients
1/2 cup butter
1 cup dark chocolate chips
1 cup sugar
2 eggs
1/2 cup flour
1/4 cup unsweetened baking cocoa
Directions – in a microwave safe bowl, melt butter and chips in 45 second increments until you can stir melted. Add sugar and eggs. Blend in flour and cocoa. Drop by large spoonfuls on top of oreo layer and spread evenly.
Bake 28 to 33 minutes or until a toothpick inserted in center comes out with a few moist crumbs.
The Sabres play our first playoff game in 15 years tomorrow. As I racked my brain to determine what treat might be special enough, I put the question to my husband – what kind of cookie – smores cookies, rocky road, brownie Rockies road, twix? He settled on smores- a milk chocolate chip cookie dough with crushed graham crackers and mini marshmallow bits.
Special enough? I hope so.
Note – my parents gave me this Sabres golf ball in 1999 and I have had it on display next to our kitchen sink since we bought our house in 2001. Plenty of lean years since then, but my Fandom never left me.
I started getting nervous/ excited on my drive home from work today at 5. Not sure what i will be like tomorrow at work during Sunday night baseball. Pray for my crew.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. preheat your oven to 350 degrees before baking. I did not chill these and they puffed up nicely.
Ingredients list
1 cup butter, softened
1 1/3 cups brown sugar, firmly packed into measuring cup
2 eggs
3 tsp vanilla
1 1/3 cups finely crushed graham cracker crumbs
3 cups flour
2 tsp baking soda
1 tbs cornstarch
1 /2 tsp salt
2 cups marshmallow bits
2 cups milk chocolate chips
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside. In a bowl, cream butter and brown sugar. Add vanilla and eggs. Blend in dry ingredients. Using your hands, mix in chips and marshmallow bits, like you would do with meatballs. Scoop out 1/4 cups dough. Stagger on prepared sheet.Bake 8 to 10 minutes, no longer (edges of bottoms will be golden brown) cool completely.
Directions- preheat oven to 350 degrees. Spray an 8×8 pan with pam and line with parchment paper, set aside. In a bowl, combine water, oil and cocoa. Microwave 45 seconds. Let sit 2 minutes. Blend in eggs and vanilla. Add flourand salt. Mix in chips. Spread into pan. Bake 18 to 19 minutes, no longer.
