Tag Archives: butter

Frosted Mud bars

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These, dear friends, are somewhere between and brownie and a chocolate blondie.  I frosted them too!  Super simple to make!

Remember to scoop your flour and baking cocoa from their respective bags into your measuring cups so you get the right amount.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, melted
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup baking cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with pam.  Set aside.  Melt butter and place in a bowl.  Add sugar, then eggs, one at a time, and vanilla.  Fold in dry ingredients.   Mix in chips.  Spread evenly into pan.  Bake 20 to 25 minutes, until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.

  • Frosting ingredients list
  • 1/2 cup butter
  • 1/4 cup baking cocoa
  • 2 to 3 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla

Directions – in a saucepan, melt butter.  Add powdered sugar, cocoa and milk.  Stirring constantly, bring to a boil.  Boil 1 minute.  Remove from heat and add vanilla.  Add more powdered sugar if you would like a thicker frosting.  Frost cooled bars.  Cut and store in covered container.

Thanks for stopping by!

Browned butter/bread flour chocolate chip cookies

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Another variation of chocolate chip cookies.  These use browned butter and bread flour.  The bread flour makes the cookies thick and chewy.  I used a combo of semisweer chocolate and mini chocolate chips.

Browned butter is super simple to make.  You cook the butter over low-medium heat until little brown specs appear.  It take 8 to 10 minutes. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount.  I also recommend forming the dough into tall mounds after you scoop it out and chilling it  for a few hours or freezing it for 30 minutes.  And preheat the oven to 350 degrees before baking so they oven cycles to the right temp.

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

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in egg, yolk, vanilla and heavy cream. Fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups dough.  Form tall mounds.  Chill a few hours or freeze for 30 minutes.  Preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 10 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks for stopping by today!

Mini chip chocolate chip cookies

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It has been rainy and cold here for what seems like forever.. so much so, that I turned our heat back on today.  I had turned it off for the season, not so much because of money, but because it is May!  Thanks climate change!  Anyways…..

In a fun way to also heat up the house, I made mini chip chocolate chip cookies.  They came out nice and puffy…  a little gooey, but the bottoms were browned, so I popped them in the fridge to firm them up.

I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount.  Also, chill the individual mounds of dough for a few hours or overnight to keep them puffy.  And, preheat your oven before baking.

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

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in baking soda and salt.  Fold in flour.   Blend in chips.  Scoop out 1/4 cups of dough.  Chill a few hours or overnight.   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.  If cookies are gushy, pop them in the fridge a few hours to firm them up.  Store in covered container.

Thanks so much for stopping by today!

Chocolate sugar cookie cake mix bars with fudge frosting

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This is a twist on a previous recipe -sugar cookie cake mix bars.   This time, I used all chocolate crinkle cookie mix and devils food cake mix.  Super simply and easy.  I opted for a fudge frosting. But you can use whatever flavor you want.  Sprinkling powdered sugar on to would be good too, I think. 

You can use whatever flavor cookie and cake mix you want.

Remember to preheat your oven so it cycles to the right temp.

  • Ingredients list
  • 1 cake mix
  • 1 cookie mix
  • 2 sticks of butter, melted
  • 3 eggs
  • 1 tsp vanilla

Directions – preheat oven to 350 degrees.  Line a 9×13 sheet with tin foil and spray with baking spray. Set aside.  In a bowl, combine all five ingredients, beat on low-medium speed with a mixer just until blended  (Mixture will be thick).  Spread evenly into prepared pan.  Bake 20 to 23 minutes.  Cool completely.

  • Frosting ingredients
  • 6 tbs butter
  • 1 cup dark chocolate chips
  • 2 tbs unsweetened baking cocoa
  • 1/2 to 2/3 cup powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla

Directions – in a pan, over low-medium heat, melt butter.   Turn off heat, leaving pan on burner.  Add chips, cocoa, powdered sugar, cream and vanilla.  Stir until melted.  Chill 15 to 20 minutes.   Frost cooled bars. 

Store in covered container. Thanks so much for stopping by today.

Black cocoa oreo cookies stuffed with chocolate chip cookies

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I made some chocolate chip cookies that did not turn out acceptable (the_ were very gooey, yet browned on the bottoms), so I decided to stuff them in another treat.  I whipped up some black cocoa cookies with crushed oreos, cut the chocolate chip cookies in half, formed them into a square and stuffed them in the black cocoa cookies.  You don’t have to stuff them with anything, or could use candy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the black cocoa)

After the cookie dough is stuffed. I recommend chilling them for a few hours.  Remember to preheat your oven before baking

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 cup black cocoa (if you don’t have any, use unsweetened cocoa)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 25 finely crushed oreos
  • Candy, brownies or whatever you are stuffing the cookies with

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Mix in crushed oreos.  Scoop out 1/4 cups dough.  Divide in half and flattened each half.   Place a smushed up piece of cookie. 

Top with other flattened half. 

Seal edges.  

Chill individual stuff doughs for a few hours.  Line a cookie sheet with parchment paper.  Preheat oven to 350 degrees.  Stagger cookies on sheet.  Bake 10 to 14 minutes.  Cool completely.

Thanks so much for stopping by!

Frosted lemon cookies

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Another lemon flavored treat for work today – lemon cookies with lemon frosting.  I actually used fresh squeezed lemon in the cookie. But opted for bottled juice for the frosting  (I needed to save some time).

I recommend chilling the dough for a few hours.   Also scoop your flour from your flour bag into your measuring cup so you get the right amount.  (Do the same for the powdered sugar). And,  preheat your oven.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tbs lemon juice (fresh or bottle)
  • 1 tbs lemon zest (not a fun thing to do, honestly)
  • 1 tsp lemon extract (opt)
  • 3.4 Oz package instant lemon pudding
  • 2 1/4 cups flour
  • 1/2  tsp baking soda
  • 1/2 tsp baking powder

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, zest, lemon juice and extract.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 12 to 13 minutes (no longer).   Cookies will be gushy.  Pop in fridge for a bit to firm up.

  • Frosting ingredients
  • 2 cups powdered sugar
  • 3 tbs lemon juice

Directions – in a bowl, combine ingredients.  Frost cooled cookies.  Store in covered container

Thanks so much for stopping by today!

Lemon squares

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A request for these were from a friend from work- lemon squares.  They were super easy to make and are topped with a lemon frosting.  

I used fresh lemon juice and lemon zest.  You can use bottled lemon juice if you prefer.  Honestly, zesting a lemon seems like unnecessary work!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat the oven before baking.. and, take these out after 16 or 17 minutes, even if they don’t look completely done.

  • Bars ingredients
  • 1/2 cup butter, melted and cooled for 10 minutes
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 2 eggs
  • 2 tsp lemon zest (opt)
  • 1 tbs lemon juice
  • 1 cup flour
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line and 8×8 pan with parchment paper.  Set aside.   In a bowl, combine butter, sugar and powdered sugar.  Add eggs, juice and zest.  Blend in flour and salt.  Spread evenly into tapered pants.  Bake 16 to 17 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1 cup powdered sugar
  • 2 tbs lemon juice

Directions – combine and evenly spread over bars.  

Let frosting set before cutting.  Store in covered container.

Thanks for stopping by today!

Magical mermaid graffiti sprinkle cookies

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What the what?  I know, a weird name for a cookie.  I saw these sprinkles at price rite and thought “how magical for a cookie.”  So I made a funfetti like cookie dough with cake batter extract and vanilla extracts and poured in a container of magical mermaid graffiti.  Perfectamundo, to paraphrase Arthur Fonzarelli. 🙂

Of course, if you don’t have cake batter extract, you can use vanilla or almond extract. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a few hours.  And, preheat the oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp cake batter extract
  • 1 tsp vanilla
  • 3 cups flour
  • 4 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2.5 Oz container of sprinkles

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Fold in dry ingredients.  Mix in sprinkles.  Scoop out 1/4 cups dough. 

Chill a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 11 to 13 minutes.  (Bottoms will be lightly browned).  Cookies may be a little gushy.. but let them cool down and pop them in the fridge to firm them up. 

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 1 1/2 to 2 cups powdered sugar
  • 1 tsp cake batter extract
  • 2 tbs milk.

Directions – in a bowl, combine ingredients and mix well.  Frost cooled cookies. 

Store in covered container. 

Sugar coated puffy peanut butter cookies

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We have a busy day at ESPN Radio tomorrow with an NBA game 7 (Nuggets-Clippers) and and MLB game (Mets Cardinals) so I thought I would bring in large puffy, peanut butter cookies coated in sugar.  I thought of adding melted chocolate on top, but decided to skip it this time.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, chill the individual mounds of dough and few hours to help keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour (scooped from flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup peanuts, finely ground in a food processor

Directions – in a bowl, cream butter, sugar, brown sugar and peanut butter.   Add eggs and vanilla.  Blend in flour, baking soda and baking powder.  Stir in peanuts.  Scoop out 1/4 cups of dough and form into mounds.  Chill a few hours or overnight.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Dip tops of cookie mounds into sugar.  Stagger on cookie sheet, like below.  

Bake 11 to 13 minutes (no longer).  Cool completely.   Store in covered container. 

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

Browned Butter Chocolate Chip Cookies

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For part one of tomorrow’s treat for ESPN Radio – browned butter chocolate chip cookies.  Browned butter adds a slightly different flavor to the cookies.  It is pretty easy to “make.”  You place the butter in a saucepan pan, cook over low-medium heat, stirring occasionally,  until brown specks appear at the bottom.  Immediately turn off stove burner and remove from heat.

These also used bread flour, which makes the cookies a little thicker and more dense.  I would not sub all purpose flour in this recipe.  If you don’t have bread flour, I have plenty of other chocolate chip cookie recipes that use AP flour.  remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Pouring flour directly into your measuring cup can result in packing in the flour, making for a dry cookie.

I recommend chilling the individual doughs overnight, so they stay puffy while baking.   Also preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned, then cool for 5 to 10 minutes
  • 1 1/4 cups brown sugar (packed into measuring cup)
  • 1/4 cup sugar
  • 2 tsp vanilla
  • 1 tbs heavy cream
  • 1 egg
  • 1 yolk
  • 2 1/4 cups bread flour (scooped from flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – in a bowl, mix browned butter, sugar and brown sugar.  Add eggs, yolk, vanilla and heavy cream. Blend in dry ingredients.   If dough seems a little dry, add another tbs of heavy cream.  Mix in chocolate chips.  Scoop out 1/4 cups dough.  Chill individual fridge overnight.  Preheat oven to 350 degrees.  Line baking sheet with parchment paper or nonstick baking liners.  Stagger cookies doughs on prepared sheets.  Bake 10 to 14 minutes, no longer.  Cool completely.  If cookies seem too gushy, pop them in the fridge a bit to firm them up.  Store in covered container.

Thanks so much for stopping by today.