Tag Archives: bread flour

Triple peanut butter cookies

Uncategorized Leave a comment

For opening day of the MLB playoffs, these humongous peanut butter cookies are one of the two I am bringing in.  I added some finely ground honey roasted peanuts and pressed peanut butter chips in the tops of cookies immediately after they came out of the oven.  The reason?  I forgot to put them in the dough before baking. 🙂

Remember to scoop your flour from your flour containers into your measuring cup so you get the right amount.  Pouring flour directly into the cups packs it in and you wind up with dry cookies.   i used all purpose flour and bread flour, but you can use entirely all purpose flour if you want. 

Also, preheat your oven before baking.  Do not bake these longer than 10 or 11 minutes

  • Ingredients list
  • 10 tbs butter, softened
  • 8 tbs peanut butter
  • 3/4 cup brown sugar, firmly packed into a measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tbs heavy cream
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut, finely ground
  • 1 cup Peanut butter chips

Directions – in a bowl, cream butter peanut butter.  Blend in brown sugar and sugar.  Add eggs, vanilla and heavy cream.  Mix in dry ingredients.  Fold in peanuts and peanut butter chips.  Evenly divide into 8 equal pieces and roll into balls. You can chill the doughs if you want or you can bake right away.

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper and stagger doughs on sheet.  Bake 10 to 11 minutes, no longer.   Edges will be golden.  Remove from oven.  Gently press peanut butter chips into tops of cookies, if you want.   cool completely. Store in covered container.

  Thanks so much for stopping by!

Chocolate snowball cookies with peanut butter chips

Uncategorized Leave a comment

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.

Wildcard round day two- Heath bit snowball cookies

Uncategorized Leave a comment

I  wanted to use up a half bag of heath toffee baking bits and decided to put them in brown sugar snowball cookies. I thought that dough would work best.

Remember to scoop your flour from your flour bags into your measuring cup so you get the right amount.  I used 3 cups all purpose flour and 1 cup bread flour, but you can use all AP flour if you want.  These stay puffy bc of the bread flour and 1/2 cup crisco.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 2 cups brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 2 tbs heavy cream
  • 1 tbs vanilla
  • 3 cups all purpose flour
  • 1 cup bread flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup healh bits
  • 1 cup milk chocolate chips

Directions – in a bowl, cream butter, crisco and brown sugar.  Add eggs, cream  and vanilla.  Blend in dry ingredients.  If dough seems dry, add another tbs or 2 of heavy cream.  Mix in heath bits and milk chocolate chips.  Scoop out 1/4 cups of dough and chill and hour in fridge.  Preheat oven to 350 degrees when ready to bake.  Line a cookie sheet with parchment paper and stagger doughs on sheet.  Bake 11 to 12 minutes , no longer. 

Cool completely and store in covered container.

Nfl week 2 Sunday – hostess cupcake cookies

Uncategorized Leave a comment

Well, I get to enjoy a stress free NFL Sunday,  as my Bills played and beat the Lions on Thursday night.  Josh Allen and the offense have looked pretty good.   Defense needs to be better, but as New DC Jim Leonard pointed out this summer – new defensive scheme, some new faces, it’ll take some time.  So i will go along with our new DC.

Rob asked for a hostess cupcake type of treat.   I suggested cookies instead of cupcakes and he was on board with that.  They are topped with a marshmallow fluff filling, chocolate frosting, and a squiggle,  that is more of a line bc I can’t decorate worth squat.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tbs corn syrup (or honey)
  • 1/2 cup bread flour
  • 2 cups flour
  • 1 cup unsweetened baking cocoa
  • 1 tbs malted milk powder
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

Dirsctions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and set aside.  In a bowl, cream butter, sugar and brown sugar.  Add eggs. Vanilla and corn syrup or honey.  Blend in dry ingredients..  scoop put 1/4 cups of dough and form tall mounds.   Bake 11 to 13 minutes,  no longer.  Cool comoletely.

  • Marshmallow fluff filling ingredients
  • 1/4 cup butter
  • 1 cup fluff
  • 2 -3 cups powdered sugar
  • 1 tsp vanilla
  • Milk

In a bowl, combine, butter and fluff, blend in powdered sugar.   Mix in vanilla and enough milk to get consistency you want.

  • Chocolate frosting ingredients
  • 1/3 cup butter melted
  • 2/3 cup unsweetened baking cocoa
  • 3 cups powdered sugar
  • 1 to 2 tbs milk

Directions – in a bowl, comnbine melted butter and cocoa.  Blend in powdered sugar and enough milk to get the consistency you want.  You may need to add more powdered sugar and/or milk.

  • Squiggle ingredients
  • 1/4 cup butter softened
  • 1 cup powdered sugar (or more)
  • 2 to 3 tsp milk
  • 1 tsp Vanilla

Directions – in a bowl, cream butter and powdered sugar.  Add 2 tsp milk and vanilla. You may need to add more powered sugar and/or milk to get the consistency you want.  Blemd well.  Scoop into a zip lock sandwich bag and cut out a small triangle in one of the bottom corners.  I placed the bag in the fridge for a half hour to help it firm up.

Assembly !

Top one cookie with fluff filling

Gently top with chocolate frosting

Top with a squiggle.

Store in covered container.

Go Bills.

Perfectly puffy M&M  cookies

Uncategorized Leave a comment

These are perfectly, puffy, soft and sweet m&m cookies.   I am always looking for ways to tweak recipes so I am not always baking the same thing, so for these, I added a box of instant pudding mix to the dough. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Firmly pack your brown sugar into your measuring cup.  Chill individual doughs for a few hours.  Preheat your oven before baking. Only bake these for 10 to 11 minutes so the bottoms do not burn

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/4 cup crisco
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 3.4 oz box instant vanilla pudding mix
  • 1 cup all purpose flour
  • 1 cup bread flour (you can use entirely all purpose if that is what you have on hand)
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2 cups m&ms

Directions – in a bowl, cream butter, crisco and brown sugar.  Add egg, yolk, and vanilla.  Mix in puding mix, baking soda and salt.  Blend in flour.  Fold in m&ms.   Scoop out 1/4 cups of dough.  Form tall fat cylinders.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 10 to 11 minutes, no longer.  Cool completely.  

Store in covered container.

Double chocolate chocolate chip heath bits cookies

Uncategorized Leave a comment

I realized a had a bag of heath toffee baking pieces and wanted to bag with them (i have a lot of stuff and sometimes forget what is in my baking stash).  So I thought they would go nicely in a chocolate chocolate chip cookie. 

The cookies use melted chocolate chips and baking cocoa.  They also use a combo of all purpose flour and bread flour, but you can use entirely all purpose flour if you choose.

Remember to scoop your flour and cocoa from your containers so you get the right amount.  I recommend chilling the dough for a few hours before baking.  And preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 1/3 cup chocolate chips (melted in 30 second increments until you can stir them smooth)
  • 1 1/4 cups flour
  • 1 cup plus 2 tbs bread flour
  • 1/2 cup unsweetened baking cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup heath bits
  • 1 cup chocolate chips

Directions – in a bowl, cream butter and sugar.  Add eggs.  Blend in melted chocolate.  Stir in dry ingredients.  Mix in chips and heath bits.  Scoop out 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 and stagger cookies on sheet. 

Bake 12 to 14 minutes, no longer.  Cool completely.  

Store in covered container.

Brownie chunk cookies

Uncategorized Leave a comment

While trying to come up with a treat idea, I thought of chocolate chip cookies stuffed with brownies.  But instead of stuffing the cookies with brownies, I cut a batch of baked brownies into small squares and pressed chocolate chips in the top of each cookie before baking.

I used a browni mix and spread the batter into a 18×13 pan so the brownies would be thin and easier to incorporate into the dough as cubes.  If you don’t have any bread flour, use entirely all purpose flour.  I recommend chilling the individual doughs for several hours before baking

  • Ingredients list
  • 1 brownie batch, baked as directed and completely cooled.  Cut unto small cubes (i used a mix and baked the batter in a 13×18 pan at 325 degrees for 15 or so minutes.
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1 tsp salt
  • Chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Gently fold in brownie cubes.  Scoop out 1/4 cups of dough.  Gently press chocolate chips into tops.  Chill several hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper and stagger cookie doughs on sheet. 

Bake 11 to 15 minutes, no longer. 

Cool completely and store in covered container.

Thanks for stopping by!!

Nieman Marcus chocolate chip cookies

Uncategorized Leave a comment

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.

Brown sugar snowball cookies with chocolate covered cookie dough bites

Uncategorized Leave a comment

I have a bunch of different snowball recipes.  Today is the brown sugar variety.  With chocolate covered cookie dough bites.  Not sure they were needed.  We will find out tomorrow when I bring them into work.

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 after you scoop them out.  Keep them frozen right up until they are baked. And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 2 cups brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour (scooped from flour bag into measuring cup so you get the right amount)
  • 2 cups bread flour (scooped into measuring cup)  can use entirely all purpose flour if you don’t have bread flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 8 oz cookie dough bites, placed in freezer for a few hours)
  • Powdered sugar
Cookie dough bites!

Directions – in a bowl, cream butter, crisco and brown sugar.  Add eggs and vanilla.  Blend in flour(s), baking soda and salt.   Mix in cookie dough bites with hands.   Scoop out 1/4 cups dough.

Roll in powdered sugar.

Place in covered container in freezer.

When ready to bake, preheat oven to 350 degrees.   In a cookie sheet lined with parchment paper, stagger cookies on sheet. 

Bake 12 to 14 minutes.  Remove from oven and sprinkle hot cookies with more powdered sugar. 

Cool completely and store in covered container.

Happy National chocolate chip cookie day!

Uncategorized Leave a comment

In honor of national chocolate chip cookie day, we will be celebrating at ESPN Radio with these chocolate chip cookies.  They are made with browned butter and bread flour.  I was in a hurry today,  so i needed a recipe with melted butter.  No time to chill, so bread flour helps with the cookies from spreading too much.

Spoon your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

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

Directions – preheat oven to 350 degrees.   Line cookie sheets with parchment paper and set aside.  place  butter in pan and cook over low-medium heat until you see brown specs.  it will look like this.

Cool in a bowl in fridge for 5 minutes.  Remove from fridge and mix in sugar and brown sugar.  Add eggs,vanilla and cream.  Blend in dry ingredients,  then chips. Scoop out 1/4 cups dough and stagger on prepared cookie sheets. 

Bake 12 minutes, no longer.  Cool completely. 

Store in covered container.