I bought a jar of almond butter to bake with. I thought “how about oatmeal 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 doughs before baking and sprinkle them with cinnamon sugar before baking.
Ingredients list
1/2 cup butter softened
3/4 cup brown sugar, firmly packed into measuring cup
1/2 cup sugar
1 egg
1 tsp vanilla
2 tbs heavy cream or milk
1 cup almond butter
1 cup flour
1 tsp baking soda
1/4 tsp salt
3 cups old fashioned oats
Directions – in a bowl, cream butter, brown sugar and sugar. Blend in almond butter then egg, cream and vanilla. Add dry ingredients then oats (you may need to use your hands to make sure mixture is fully blended). Scoop out 1/4 cups dough. Sprinkle with cinnamon sugar. Chill doughs for a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
I made a lot of chocolate treats last week, so today, i made lemon sugar cookie bars with a lemon glaze. I never made a lemon glaze before. I think it came out ok!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven to 350 degrees before baking.
Ingredients list
1 cup butter, softened
1 cup brown sugar, firmly packed into a measuring cup
1 cup sugar
2 eggs
1 tbs lemon juice
1 1/2 tsp lemon extract
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside. Ina. Bowl, cream butter, sugar and brown sugar. Add eggs, juice and extract. Blend in dry ingredients. Mix well. Press evenly into prepared pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out with a few moist crumbs.
While bars are cooling, make glaze.
Glaze ingredients
1/2 cup butter
1 cups sugar
2 tbs milk
2 tbs lemon juice
Directions – in a pot, combine all ingredients. Cook over medium it, stirring occasionally until mixture boils. Boil and stir 2 to 3 minutes. Remove from heat. Add lemon food color if you want. Gently pour and spread over bars. Let set.
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.
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.
For week one of the NFL season, i present – double chocolate, triple chip cookies. If you love chocolate, you will love these. They are a chocolate cookie dough with a box of instant pudding mix added, 3 kinds of chips – semisweet,
milk
and dark chocolate.
I used bread flour and all purpose flour, but you can just use all AP if you want. I recommend chilling these for a few hours before baking to help keep them puffy.
Ingredients list
3/4 cup butter, softened
3/4 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
2 eggs
1 tbs vanilla
3.4 oz box instant chocolate pudding mix
1/4 cup unsweetened baking cocoa
1 cup flour
1 cup bread flour
1 tsp baking soda
1/4 tsp salt
2/3 cup milk chocolate chips
2/3 cup dark chocolate chips
2/3 cup semisweet chocolate chips
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in pudding mix and cocoa. Stir in flour, aking soda and salt. Mix in chipsm. Scoop out 1/4 cups dough. Form into tall cylinders. 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.
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.
All you need are 3 ingredients for these – a lemon cake mix, eggs and miracle whip or mayonnaise (i used light/low cal miracle whip). No, you can’t taste the mayonnaise, but it nicely brings out the lemon flavor.
Ingredients list
1 lemon cake mix
2 eggs
2/3 cup mayonnaise
I did put a light layer of frostinf on the bars while they were kind of still warm. I think it adds to the moistness and sweetness.
Directions – preheat oven to 350 degrees. Line an 8×8 pan with tin foil and spray with baking spray. Set aside. In a bowl, combine ingredients. Evenly spread into prepared pan. Bake 20 minutes, no longer. Cool completely.
Frosting ingredients
1/2 cup butter
3 cups powdered sugar
2 tbs lemon juice
Directions – in a bowl, combine ingredients. frost bars.
I went with a doubleheader of lemon treats today. These are lemon cookies with lemon frosting. Simple and puffy and tangy/sweet.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I used 1 cup of bread flour and 1 1/2 cups all purpose flour, but you can use entirely AP flour if you want. Also form doughs into high mounds and chill a few hours before baking.
Ingredients list
1/2 cup butter, softened
1/2 cup crisco (i used butter flavor)
3/4 cup sugar
1/4 cup brown sugar, firmly packed into measuring cup
2 eggs
2 tbs lemon juice
11/2 tsp lemon extract
3.4 oz instant lemon pudding mix
1 cup bread flour
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs, lemon juice and extract. Blend in dry ingredients. Scoop out 1/4 cups of dough and form tall cylinders. Chill in fridge in a covered container for a few hours. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper and stagger cookies on sheet.
Bake 11 to 13 minutes, no longer. Cool completely.
Ingredients list
1/2 cup butter, softened
3 cups powdered sugar
2 tbs lemon juice
Directions – in a bowl, blend ingredients. Frost cookies.
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.
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.
