Tag Archives: brown sugar

A Friday treat (not friday football.  Football and I are on a break right now)

Uncategorized Leave a comment

Usually, on Fridays during football season, I bring in a Friday football treat.  But this post contains just  a Friday treat because football and I are taking a break. 

I did have something cool happen today though and it was football related.  Our midday show had Damar Hamlin on as a guest and I told one of our hosts, Joe, to tell Damar I love him.  He did and Damar replied “shout out to Christine.”  Made my day.

This is a simple chocolate cookie cake with a sweet chocolate frosting.  Both are easy.  And I sprinkled some mini m&ms on top.

Remember to scoop your flour and baking cocoa from your containers into your measuring cup so you get the correct amount. 

  • Cookie cake ingredients list
  • 1 cup butter, melted
  • 1 1/4 cups sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 2/3 cups flour
  • 1 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 1 tsp baking soda

Directions- spray a ten inch springform pan (or cake pan) with baking spray, then line with parchment paper.  In a bowl, combine butter, sugar and brown sugar.  Blend in eggs and vanilla.  Fold in dry ingredients.  Preheat oven to 350 degrees.  Press evenly into prepared pan.  Bake for 25 minutes.  Remove from oven. Now make the frosting.

  • Frosting ingredients
  • 1/2 cup butter
  • 1/3 cup milk
  • 1 cup sugar
  • 1 1/2 cups chocolate chips
This is what happens when the cookie cake is cut before the frosting sets

Directions – in a saucepan, combine butter, milk and sugar over low-medium heat, stirring occasionally.   Let mixture come to a boil.  Remove from heat.  Add chips.  Let stand a minute or two.  Store smooth.  Pour over cookie cake (even if it is warm).  Let frosting set as cookie cake cools  completely.  Cut and store in covered container. 

Thanks so much for stopping by today.  Wishing you a day of peace, joy and love (also wishing for Josh Allen to win NFL MVP tonight)

M&M Chocolate Chip Cookies

Uncategorized Leave a comment

What better way to spend part of a Monday than baking large chocolate chip cookies?  Very few that I can think of.

I tossed in some mini m&ms too.  You can add different flavors of chips or nuts if you want too.  I used my quarter cup cookie scoop and chilled the individual doughs over night to keep them puffy. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Do not pour into your measuring cup.  Packed in flour could lead to a dry cookie. 

  • 8 tbs butter, softened
  • 1/2 cup crisco
  • 1/2 cup brown sugar
  • 1  cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tbs water
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chocolate chips
  • 1 cup mini m&ms

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.   Add eggs, vanilla and water.  Blend in dry ingredients.   Fold in chips and m&ms.  Scoop out 1/4 cups dough.  Chill a few hours or overnight.  When ready to bake, preheat oven to 325 degrees.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on prepared sheets.  Bake 12 to 14 minutes, no longer. 

This is what I mean by staggering cookies

Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Remember to be kind!  Wishing you a day of peace, love and joy

Football friday #20 – Divisional Playoff weekend – oatmeal chocolate chip cookies

Uncategorized Leave a comment

Not sure if you have heard, but we have a little game set for Orchard Park, NY Sunday night – Bills – Ravens.  Last game of the weekend.  I am excited.  Should be a good one! 

To celebrate, I am bringing in oatmeal chocolate chip cookies for football friday.  These are very easy to make.  Instead of butter or crisco, these use vegetable oil (i am sure another oil would be fine too). 

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 before baking to help them stay puffy.  And preheat your oven before baking.

  • Ingredients list
  • 2 1/2 cups oats (i used instant)
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 1 tbs vanilla
  • 1 1/2 cup milk chocolate chips

Directions – in a bowl, blend oats and dry ingredients.  Mix in oil, eggs and vanilla.  Fold in chips.  You may need to mix the dough with your hands to help it come together.  Scoop out 1/4 cups of dough.  Chill a few hours.  Line a cookie sheet with parchment paper or nonstick baking liners.  Bake 10 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks so much for stopping by today!  Remember to be kind!  Go Bills!

Victory Monday treat #2 – stuffed peanut butter cookies

Uncategorized Leave a comment

The number two treat for our wildcard victory – peanut butter treats stuffed with reese’s trees (I have a LOT left over!  Also, I was proud of myself for resisting my urge to buy Reese’s hearts or Reese’s eggs at BJs yesterday).

I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual mounds of dough for a few hours (I did not for these today). 

  • Ingredients list
  • 1 cup crisco
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 1/2 cups flour (scooped from flour bag into your measuring cup)
  • Reese’s trees, unwrapped

Directions – in a bowl, cream crisco, peanut butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Scoop out 1/4 cups of dough.  Divide in half.  Place a tree in between two halves and seal edges.  Chill a few hours.   Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger on sheet. Bake 9 to 11 minutes (no longer).  Cool completely.   Store in covered container.

Victory Monday NFL Wildcard weekend treats # 1 – large puffy chocolate chip cookies

Uncategorized Leave a comment

Not one, not two, but three victory Monday treats for the Bills win over the Broncos.  My best friend from college and her daughters (my goddaughters) came down for lunch and watched the game with Rob and I.  I have to day i was fairly well behaved.  My swearing was kept to a minimum.   So this treat – large puffy chocolate chip cookies.

I recently discovered something.  The type of flour used in baked goods can make a huge difference.  I usually any  store brand.  I read some flours can make a difference, so I bought a huge bag from BJs of King Arthur Flour. And let me tell you, it made a difference.  Nice puffy cookies.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual mounds of dough for a few hours.  I did not chill these though.

  • Ingredients list
  • 1 cup butter
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 3 1/4 cups flour
  • 1/4 tsp salt
  • 2 cups mini chocolate chips

Directions – in a pan, over low-medium heat, brown butter, stirring occasionally.  Cool 5 minutes.  In a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Stir in dry ingredients, then chips.  Scoop out 1/4 cups of dough.  Chill a few hours.  Line a cookie sheet with nonstick baking liners.   Preheat oven to 350 degrees.  Stagger cookies on sheet.  Cook 9 to 10 minutes, no longer.  Cool completely.  Store in covered container. 

XL puffy frosted sugar cookies

Uncategorized Leave a comment

A stress free week 18 for the Bills against the Patriots.  I can’t remember the last no stress regular season game, but it was a nice break before the playoffs begin.  I made some black cocoa snowballs yesterday and since not everyone i work with likes chocolate, I made these large sugar cookies.  

  • Ingredients list
  • 1 cup butter, melted
  • 1 1/4 cups sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp salt
  • Extra sugar

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in eggs, yolk and vanilla.  Fold in dry ingredients.  Divide into 12 equal pieces and roll into balls, then roll in extra sugar.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners. Stagger 6 cookies on a sheet.  Bake 12 to 13 minutes.  Do not bake longer than 13 minutes, or bottoms of cookies may burn.  Cool completely.

  • Frosting ingredients
  • 2 tbs butter, melted
  • 2 cups powdered sugar
  • 3 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, blend butter and powdered sugar.  Mix in heavy cream and vanilla.  Frost cookies

Store in covered container.

Cookie dough brownies

Uncategorized Leave a comment
Coolie dough brownies

Cookie dough brownies – super simple and super sweet to help get you through a busy holiday season.  I used a brownie mix, but you can certainly use your favorite recipe for a 9×13 pan (or browse my blog for one).

  • Ingredients
  • 1 brownie mix, prepared and baked in a 9×13 pan, completely cooled
  • 3/4 cups butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 tbs milk or water
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup chocolate chips
  • 1 tbs crisco, butter or vegetable oil

In a  bowl, cream butter, sugar and brown sugar.  Add milk and vanilla.  Fold in flour.  Spread evenly over cooled brownies.  In a microwave safe bowl, melted chocolate chips and crisco in 45 second increments until you can stir smooth.  Spread over cookie dough layer.  I actually cut the brownies before the chocolate layer hardened because it was easier.  Store in covered container.

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.

Victory monday cookies

Uncategorized Leave a comment

Since the game ended on the late side, I went with a quick classic for victory Monday cookies – xl chocolate chip cookies. 

What a game it was.  Close, stressful, excitement and terror.  What more could a fan hope for?  A win, of course.  9-2 for the first time since 1992. Go Bills.

Remember to scoop your flour from your flour bag to your measuring cup so you get the right amount.  I recommend freezing the cookie dough for 30 to 45 min or chilling them in fridge for a few hours to help them stay puffy.  Also, I used my nonstick baking liners instead of parchment paper and my cookies stayed nice and puffy.  Not sure if that was the difference.  More baking to help determine that.

  • 1/2 cup butter, browned
  • 1/4 cup cold butter, cubed
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1 tsp active yeast
  • 1 cup chocolate chips (plus extra)

Directions – In a bowl,  combine browned butter, sugar and brown sugar.  Add egg and vanilla.  In a separate bowl, combine flour, baking soda, and yeast.  Cut in cold, cubed butter. Combine with bown sugar mixture.  Fold in chips.  Scoop out 1/4 cups dough.  Freeze 45 minutes or chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 9 to 12 minutes, no longer.  Cool completely.  Pop in fridge a few hours to firm up.  Store in covered container

Thanks for stopping by!   Have a wonderful day! 

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.