Sprinkles make people happy. So I made funfetti cookies with sprinkles and mini chocolate chips. And vanilla frosting makes them even better!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you don’t have cake batter extract, just use 2 tsp vanilla extract.and, preheat your oven to 350 degrees before baking.
Ingredients list
1 1/2 cups butter, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 tsp cake batter extract
4 1/2 cups flour
3 tsp baking powder
1 tsp salt
1 cup sprinkles
1 cup mini chocolate chips
Directions – in a bowl, cream butter and sugar. Add eggs and extracts. Blend in dry ingredients. Fold in chips and funfetti. Scoop our 1/4 cups of 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 12 to 15 minutes. Remove from oven. Cool completely.
This variation of peanut butter cookies start with browned butter. It adds a nice nutty flavor to cookies. Perfect for peanut butter cookies! Making browned butter is easy. You put the butter in a pan. Turn your stove top burner to medium heat. Let butter cook for 5 to 10 minutes, stirring occasionally, until you see tiny brown specks in it. Set aside for 5 to 10 minutes.
I used finely ground peanuts in these. You can leave them out if you want. You could also add peanut butter chips, which I have but forgot to add this time.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, I recommend chilling the dough at least a few hours. And, preheat your oven before baking.
Ingredients list
1 cup butter, browned and cooled for 5 to 10 minutes
1 1/2 cups brown sugar, firmly packed into your measuring cups
1/2 cup sugar
1 cup peanut butter
2 eggs
1 tbs vanilla
3 1/2 cups flour (scooped from your flour bag into your measuring cup)
1/2 tsp salt
1 tsp baking powder
1 cup peanuts, finely ground
Extra sugar
Directions – in a bowl, combine butter, sugar and brown sugar. Blend in peanut butter. Stir in eggs and vanilla. Mix in dry ingredients, then fold in nuts. Scoop out 1/4 cups of dough and roll into extra sugar. Chill a few hours. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 14 to 16 minutes (tops will be lightly golden, make sure bottoms don’t get top dark). Cool completely.
It is a typical summer day here today – hot and humid and close to 100 degrees. So what better treat to represent such a summer day than smores? And not just with graham crackers, but a graham cracker pound cake, some pieces topped with fluff frosting and melted hershey kisses and others topped with chocolate fluff frosting. The pound cake recipe is From one of my grandmothers, given to me a long time ago.
I read the secret to a good pound cake is putting it in a cold oven and then heating the oven to the right temp. So I tried it. Also, remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Same goes for the powdered sugar in the frosting.
A bit of advice, apply buttercream first, then melted chocolate. It is much easier than putting the chocolate on the cake first, then buttercream, I lesson I learned as seen below.
Graham cracker pound cake ingredients
16 tbs butter, softened
1/2 cup sugar
3 eggs
2 tsp vanilla
3/4 cup sweetened condensed milk
1 cup flour (scooped from flour bag into measuring cup so you get the right amount)
1/2 cup finely ground graham cracker crumbs
3/4 tsp baking powder
1/2 tsp salt
Line a 8×5 loaf pan with parchment paper and spray with baking spray. Set aside. In a bowl, cream butter and sugar. Beat in eggs one at a time, then mix in vanilla and condensed milk. Fold in dry ingredients and graham cracker crumbs. Evenly spread into prepared pan. Place in oven and turn oven to 350 degrees. Bake 35 to 42 minutes (toothpick inserted in center comes out with a few moist crumbs).
Cool completely. I sliced the pound cake.
and then cut the slices in half
Fluff frosting ingredients
1/2 cup butter softened
1/2 cup marshmallow fluff
1 tsp vanilla
1 3/4 cups powdered sugar
In a bowl, cream butter, vanilla, and fluff. Carefully blend in powdered sugar. Divide in half. To one half, add 1/2 cup melted chocolate chips. frost some cake pieces with melted chocolate
To the other pieces, I topped them with buttercream.
I have a few non chocolate loving friends and work, so I wanted to bring in something non chocolate they would enjoy, so I used white chocolate chips and made white chocolate brownies. Very fudge like. The only thing missing- sprinkles!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, and preheat your oven to 325 degrees before baking
Ingredients list
1/2 cup butter
1 1/4 cups white chocolate chips
1/3 cup sugar
2 eggs
1 cup flour
Directions – preheat oven to 325 degrees. Line an 8×8 pan with tin foil and spray with pam. Set aside. In a microwave safe bowl, combine white chips and butter. Microwave in 45 second increments until you can stir smooth. Add sugar. Beat in eggs, one at a time. Mix in flour. Evenly spread into pan. Bake 20 to 25 minutes, edges will be light golden and center will be set. Cool completely.
Topping ingredients list
1/2 cup white chocolate chips 2 tbs heavy cream
In a microwave safe bowl, combine and microwave in 45 second increments until you can stir smooth. Spread on top of brownies. Cut and store in covered container.
I got a request for dark chocolate brownies, so I went with a flourless version this time. Super simple and they only take 20 to 25 minutes to bake.
Remember to preheat your oven before baking.
6 tbs butter
1 cup dark chocolate chips
1/4 cup sugar
1/3 cup brown sugar
2 eggs
3 tbs unsweetened cocoa powder
3 tbs cornstarch
Directions – line an 8×8 pan with tin foil and spray with pam. Set aside. Preheat oven to 350 degrees. In a microwave safe bowl, combine butter and chocolate chips. Microwave in 45 second increments until you can still smooth. Add sugar and brown sugar. Mix in eggs one at a time. Blend in cocoa and cornstarch. Spread evenly into prepared pan. Bake 20 to 25 minutes (a toothpick inserted into center comes out with a few moist crumbs). Cool completely. Cut and store in covered container.
Thick. Dark chocolate. Fudge. Cake. With chocolate ganache. Not much else to say, really. If you love chocolate, you will love this cake.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat the oven before baking.
And I recommend making the ganache while the cake is baking so it can thicken up for when you are ready to frost the cake.
Ingredients list
1/2 cup butter, melted
1 1/4 cups brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
1/2 cup warm water
1 cup flour
1/4 cup black cocoa
1/2 tsp baking soda
Directions – preheat oven to 350 degrees. Line a round 8″ cake pan with parchment paper. In a bowl, combine melted butter and brown sugar. Add eggs, vanilla and warm warmed. Blend in dry ingredients. Evenly spread into prepared pan. Bake 25 to 32 minutes, or until toothpick inserted in center comes out with a few moist crumbs.
Ganache ingredients
1 cup heavy cream
1 1/3 cups dark chocolate chips
Directions – in a microwave safe bowl, heat heavy cream 2 to 3 minutes (make sure bowl is big enough so cream doesn’t boil over and make a mess in yiur microwave). Add chips and stir until chips and heavy cream are fully blended. Let it firm up while the cake bakes and cools. Frost cake.
I wanted something different to bake, so instead of the traditional whoopie pie (chocolate cake and white filling), I opted for yellow cake and chocolate frosting. And these are made with a cake mix. You can use any flavor!
Whoppie pie ingredients list
1 cake mix
3.4 Oz instant pudding mix
3 eggs
1/2 cup canola oil
2/3 cup water
Directions – preheat oven to 350 degrees. Spray a whoopie pie pan with baking spray, or line a cookie sheet with parchment paper. Set aside. In a bowl, combine cake mix, pudding mix, eggs, oil and water. Scoop out 2 tbs batter into prepared whoopie pie pans or parchment covered cookie sheet.
Bake 10 minutes, no longer. Cool completely.
For the frosting, remember to scoop your powdered sugar from the bag into measuring cup so you get the right amount.
Chocolate filling list
1/2 cup butter, softened
1/2 cup unsweetened baking cocoa
2 1/2 cups powdered sugar
1 tsp vanilla
4 to 6 tbs heavy cream
Directions – in a bowl, cream butter and cocoa. Blend in powdered sugar, cream and vanilla. You may need to add more powdered sugar or cream until you get the right amount. Then assemble the whoopie pies!
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.
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.
Calling all peanut butter lovers! This is for you. Peanut butter bars with finely ground peanuts, cut up Reese’s eggs smushed on top and frosted with peanut butter frosting.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the powdered sugar. Remember to preheat your oven before baking.
Ingredients
1 cup oeanut butter
1/2 cup butter crisco, crisco or butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup peanuts, finely ground in a food processor (opt)
Reese’s eggs, chopped up (opt)
Directions – preheat oven to 350 degrees. Line a 9×13 cake pan with tin foil and spray with baking spray. Set aside. In a bowl, cream butter crisco, sugar, brown sugar and peanut butter. Add eggs and vanilla. Blend in dry ingredients. Mix in peanuts. Evenly spread into prepared cake pan. Gently press pieces of chopped up Reese’s eggs on top like so.
Bake for 25 minutes, no longer. Let cool completely.
Frosting ingredients
1/2 cup butter
1/2 cup peanut butter
2 tbs milk (or more)
1 tsp vanilla
3 cups powdered sugar
Combine butter and peanut butter in a small sauce pan. Over low-medium heat, bring to a boil. Remove from heat. Add milk, vanilla and powdered sugar. You may need to add more milk or powdered sugar to get the consistency you want. Frost cooled bars. Store in covered container.
cookies by christine 