Tag Archives: baking

Football Friday week 15 – stuffed chocolate snowball cookies

Uncategorized Leave a comment
What could make a chocolate cookie better?  An oreo inside!

A rather simple treat for football friday 15 – chocolate snowball cookies stuffed with a hershey kiss or an oreo!   I used a sugar cookie mix to make thing easier.

Another big matchup for my Bills Sunday – at Detroit.   Should be a great one! 

Remember to scoop your flour and baking cocoa from their respective containers into your measuring cup so you get the right amount.  I also recommend freezing the individual stuffed doughs for a half hour to keep them from spreading.  Also, don’t bake any longer than 10 minutes.

  • Ingredients
  • 1 sugar cookie mix
  • 1/4 cup baking cocoa
  • 1/4 cup flour
  • 1 egg
  • 1/2 cup butter, melted
  • 1 -2 tbs water
  • 1 tsp vanilla
  • Hershey kisses or other candy
  • Oreos

Directions – in a bowl, combine sugar  cookie mix, flour and baking cocoa.  Stir in egg, butter and water.  Scoop out 2 tbs dough and form around each kiss.  (You will need more dough to cover oreo).  Freeze individual doughs for 30 minutes, at least.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 8 to 10 minutes, no longer.  Immediately sprinkle with powdered sugar.  Cool completely.   Store in covered container.

Thanks for stopping by today!  I wish you a happy day, filled with love, joy and peace.

Chocolate Chip cookie-Oreo-Brownie “cake”

Uncategorized Leave a comment

Stepping up my treat game this holiday season.  A chocolate chip cookie crust, a layer of oreo and topped with brownies.  Not sure what to call it!

  • Chocolate chip cookie crust
  • 10 tbs butter, softened
  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1 3/4 cups flour (scooped from flour bag into your measuring cup so you get the right amount)
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9 inch cake pan with tin foil and spray with baking spray.   in a bowl, cream butter, sugar and brown sugar.  Add egg and vanilla.  Blend in flour and baking powder.  Mix in chips. Press into bottom and partway up sides of prepared pan.

Top with a layer of  Oreos!

  • Brownie ingredients
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 3/4 cup baking cocoa
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup flour (scooped from flour bag into measuring cup so you get the right amount)

Directions – in a bowl, combine butter and sugar.  Blend in cocoa, eggs, vanilla, salt and baking powder. Fold in flour.  Evenly spread over oreo layer. 

Bake 20 minutes, or until toothpick inserted in center basically comes out clean. 

Remove from oven and sprinkle with chocolate chips (i used milk chocolate)..  Gently press into top brownie layer. 

Cool completely.   Store in covered container.

football friday week 14- Easy Monster cookies stuffed with Reese’s pumpkins

Uncategorized Leave a comment
Monster cookies stuffed with Reese’s pumpkins

I can NOT believe it is week 14 already!  Wow.  Football season goes so fast.  One day it’s the preseason opener and in no time at all, the regular season is almost over.   I needed something quick, so I used the Betty Crocker monster cookies recipe and stuffed them with Reese’s pumpkins.  Another day I will post a complete homemade version. 

I am glad the Bills night games are done.  Those are a killer to stay up for and get up early the next morning!  But last week, with Josh’s hat trick of touchdowns (throwing, running and receiving), it was worth it.

These are easy.  I do chill the dough to keep them from spreading too much.  Remember to preheat your oven  before baking

  • Ingredients list
  • 1 peanut butter cookie mix
  • 1 chocolate chip cookie mix
  • 11/2 cups oats (old fashioned or instant)
  • 3 eggs
  • 1 cup butter, softened
  • 1 1/2 cups m&ms
  • 1 cup milk chocolate chips
  • Peanut butter cups

Directions- In a bowl, combine cookies mixes and oats.  Blend in butter and eggs (I used a gand mixer).   Fold in chips and m&ms.  Scoop out 2 tbs dough and evenly form around Reese’s pumpkins.   Chill a few hours.  Preheat oven to 375 degrees.   Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 10 to 12 minutes (no longer).  Cool completely.   Store in covered container. 

Thank you for stopping by!

XL Snickerdoodles

Uncategorized Leave a comment
Shouldn’t snickerdoodles be made with Snickers? 😉

For NFL week 12’s football Friday, I present XL Snickerdoodles with a cinnamon frosting.  These smell amazing as they bake!

The Bills are on a bye this week, so I get a stress free football weekend.  Woo hoo!

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 a few hours, or freezing them for 30 minutes to try and keep the cookies from spreading too much.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 3 oz cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp cinnamon
  • 3 1/2 cups flour (scooped from flour bag into your measuring cup)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • Cinnamon sugar

Directions – in a bowl, cream butter, sugar, crisco and cream cheese.  Add eggs and cinnamon.  Blend in flour, baking powder and salt.  Divide into 11 equal mounds.  Roll in cinnamon sugar.   Chill a few hours or freeze 30 minutes.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 15 to 18 minutes (no longer). Cool completely.   Place in fridge to firm up.

  • Frosting ingredients
  • 2 tbs butter, soft
  • 2 cups powdered sugar
  • 2 to 3 tbs milk

Directions – in a bowl, combine ingredients and mix well.  Frost cookies.  Sprinkle with cinnamon sugar.  Place in fridge to firm up.  Store in covered container.

Thanks so much for stopping by today.   Please remember to be kind.  We are all fighting some sort of battle and a little kindness can make a big difference

Football friday # 11 – XXXL Frosted M&M Sugar Cookies

Uncategorized Leave a comment

For Chiefs week, I am going big, well, it is a huge game.  We are 8-2, KC is 9-0.  And let’s face it, all games between my guys and those guys are massive.  Waiting until 4:25 Sunday isn’t great, but I am glad it is not a night game.

Something cool happened today at work.  I got to interview Bills receiver Khalil Shakir for our ESPN Radio pregame show before KC-BUF Sunday.  Shout out to my friend and producer, Ryan, for letting me do the interview.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, I recommend chilling the individual doughs to keep them as puffy as possible.  You don’t have to frost them, but I opted to.

  • Ingredients
  • 1/2 cup crisco
  • 1/2 cup butter, softened
  • 3 oz cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup M&Ms

Directions – cream butter, shortening cream cheese and sugar.  Blend in eggs and vanilla.  Fold in dry ingredients.  Stir in M&Ms.    Divide dough into 11 equal pieces.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet.  Bake 15 to 17 minutes (no longer).  Cool completely.  Pop in fridge to firm up.  Frost. If desired.  Store in fridge overnight.

Thanks so much for stopping by today!  Wishing you a wonderful day filled with joy, love and hope!

Go Bills.

Football friday # 10 Bakery size frosted gingerbread cookies

Uncategorized Leave a comment

I love these cookies.  The cinnamon, nutmeg, cloves and ginger made them smell so good while baking.  Perfect for fall and perfect for a football friday.  By the way, I can’t believe we are in week 10.  It goes so fast!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the mounds of dough for an hour.  And preheat your oven before baking. 

I was lazy and made 6 huge cookies and will cut them into thirds for work.  You can make smaller ones, but the baking times will be shorter.

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups brown sugar (packed firmly into measuring cup)
  • 1/2 cup sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 3 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground gloves

Directions – in a bowl, cream crisco, brown sugar and sugar.  Add eggs.  Blend in dry ingredients.  You may need to use your hands to mix the dough to get it to come together.  Divide dough evenly into 6 mounds.  Roll into balls.  Chill 1 hour.  Preheat oven to 350.  Line a cookie sheet with parchment paper.  Bake 15 minutes (bottoms will be browned.  Tops may be a little gushy).  Cool completely.   put in fridge to firm them up.

  • Frosting ingredients
  • 2 tbs melted, butter
  • Powdered sugar
  • Heavy cream or milk

In a bowl mix butter and enough powdered sugar and heavy cream to get the consistency you want. Frost cookies.  Store in covered container in fridge.  

XXXL peanut butter cookies with peanut butter chips and peanut m&ms

Uncategorized Leave a comment

To celebrate a week 9 Bills heart stopping win over the Dolphins (thank you, Tyler Bass),  I present XXXL peanut butter cookies with peanut butter chips and peanut m&ms.  It was a wonderful win and I felt these cookies were the appropriate victory treat. 

I was so happy for our kicker, Tyler Bass.  He’s had some rough times this season and he nailed a 61 yard field goal for the win.  After the game, I was really touched to see how emotional he was, his coaches and teammates were for him to hit such a big kick.

 

  • Ingredients
  • 1 cup cold butter, cut into small pieces
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut butter chips
  • 1/2 cup peanut m&ms

Directions – in a bowl, cream butter, brown sugar, sugar and peanut butter.  Mix in eggs.  Fold in dry ingredients.  Blend in chips and m&ms.  Divide evenly into 8 mounds of dough.  Chill at least an hour.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.   Stagger 4 cookie mounds on each sheet.  Bake 12 to 14 min (no longer).  Cool completely.   Place in fridge for an hour or so to firm up.  Store in covered container.

Thanks so much for stopping by today!  I hope you have a wonderful day! 

Go Bills!

Triple chip cake bars

Uncategorized Leave a comment

Part of the week 8 celebratory treats for the Bills win over the Seahawks – triple chip cake bars.  I used milk, semisweet and white chocolate chips and a yellow cake mix.  You can use whichever flavor chips and cake mix you want.  Super simple recipe. 

  • Ingredients list
  • 1 cake mix (i used yellow)
  • 1/3 cup butter, melted (5 tbs plus 1 tsp)
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×14 pan with parchment paper.  In a bowl, combine cake mix, eggs, melted butter and vanilla.  Blend in chips.  Moisten hands with water.  Evenly press dough into pan.  Bake 15 to 18 minutes.    Cool completely.   Chill bars a few hours on fridge. 

Football friday # 6 Little Debbie brownie cookies

Uncategorized Leave a comment

A simple, easy treat for nfl week 6 – little Debbie brownie cookies, frosted, with rainbow chips on top.  These are made with a brownie mix and a few extra ingredients.  They might not need frosting, but I think everything is better with frosting!  I don’t recommend baking these longer than 10 minutes.  They seem undone on top, but pop them in the fridge to firm them up before frosting them and keep them in the fridge for a few hours.   Better a gushy cookie than a dry, overbaked one, right?

Big game for my Bills this week – at the Jets on Monday night football.  Our third straight on the road and our 4th night game in 6 games this season.  I gotta admit the night games are killing me!

  • Ingredients list
  • 1 brownie mix (18 oz or 18.2 oz)
  • 2 tbs unsweetened baking cocoa
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tbs chocolate syrup
  • 1 cup mini chocolate chips

Directions – preheat oven to 375 degrees.  In a bowl, combine brownie mix, cocoa, eggs, butter and syrup.  Fold in chips.  Scoop out 2 tbs dough.  Line a cookie sheet with parchment paper.  Stagger cookies.  Bake 8 to 10 minutes.  Cool

  • Frosting ingredients
  • 1 cup powdered sugar
  • 1 tbs unsweetened baking cocoa
  • 2 tbs water
  • 1 tsp vanilla
  • 1 tbs chocolate syrup

In a bowl, combine all ingredients.  If you want a thicker frosting, add additional powdered sugar.  Feost cookies.  Sprinkle with rainbow chips, sprinkles or m&ms.  Store in covered container.

Thanks so much for stopping by today!

Sugar smashed peanut butter cookies

Uncategorized Leave a comment

Some friends are coming over and love peanut butter treats, so I wanted to make them some peanut butter cookies.  I ended up frosting these.. but I think next time, melted milk chocolate chips or hershey kisses would be better.

Remember to scoop your flour and powdered sugar from their respective containers so you get the right amount.  If you have time, I recommend chilling the dough so the cookies  spread less.

  • Ingredients
  • 1/2 cup butter softened
  • 1/4 cup crisco
  • 1 cup peanut butter
  • 1 1/4 cups sugar
  • 3/4 cup powdered sugar
  • 2 tbs water
  • 2 eggs
  • 4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp salt
  • Extra sugar

Directions – in a bowl, cream butter, crisco, peanut butter, sugar, powdered sugar and water.  Add eggs.  Fold in flour, baking soda, cream of tartar and salt.  Scoop out 1/4 cups of dough.  roll into balls.   Spray the bottom of a glass with Pam and dip in extra sugar.  Gently smush cookies (I left mine kind of thick).  Chills for a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Bake 9 to 11 minutes (no longer).  Cool completely.  Top with melted milk chocolate.  Store in covered container.

Thanks for stopping by today!