Sprinkles make people happy. So I made funfetti cookies with sprinkles and mini chocolate chips. And vanilla frosting makes them even better!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you don’t have cake batter extract, just use 2 tsp vanilla extract.and, preheat your oven to 350 degrees before baking.
Ingredients list
1 1/2 cups butter, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 tsp cake batter extract
4 1/2 cups flour
3 tsp baking powder
1 tsp salt
1 cup sprinkles
1 cup mini chocolate chips
Directions – in a bowl, cream butter and sugar. Add eggs and extracts. Blend in dry ingredients. Fold in chips and funfetti. Scoop our 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. Stagger cookies on sheet. Bake 12 to 15 minutes. Remove from oven. Cool completely.
It is a typical summer day here today – hot and humid and close to 100 degrees. So what better treat to represent such a summer day than smores? And not just with graham crackers, but a graham cracker pound cake, some pieces topped with fluff frosting and melted hershey kisses and others topped with chocolate fluff frosting. The pound cake recipe is From one of my grandmothers, given to me a long time ago.
I read the secret to a good pound cake is putting it in a cold oven and then heating the oven to the right temp. So I tried it. Also, remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Same goes for the powdered sugar in the frosting.
A bit of advice, apply buttercream first, then melted chocolate. It is much easier than putting the chocolate on the cake first, then buttercream, I lesson I learned as seen below.
Graham cracker pound cake ingredients
16 tbs butter, softened
1/2 cup sugar
3 eggs
2 tsp vanilla
3/4 cup sweetened condensed milk
1 cup flour (scooped from flour bag into measuring cup so you get the right amount)
1/2 cup finely ground graham cracker crumbs
3/4 tsp baking powder
1/2 tsp salt
Line a 8×5 loaf pan with parchment paper and spray with baking spray. Set aside. In a bowl, cream butter and sugar. Beat in eggs one at a time, then mix in vanilla and condensed milk. Fold in dry ingredients and graham cracker crumbs. Evenly spread into prepared pan. Place in oven and turn oven to 350 degrees. Bake 35 to 42 minutes (toothpick inserted in center comes out with a few moist crumbs).
Cool completely. I sliced the pound cake.
and then cut the slices in half
Fluff frosting ingredients
1/2 cup butter softened
1/2 cup marshmallow fluff
1 tsp vanilla
1 3/4 cups powdered sugar
In a bowl, cream butter, vanilla, and fluff. Carefully blend in powdered sugar. Divide in half. To one half, add 1/2 cup melted chocolate chips. frost some cake pieces with melted chocolate
To the other pieces, I topped them with buttercream.
I have a few non chocolate loving friends and work, so I wanted to bring in something non chocolate they would enjoy, so I used white chocolate chips and made white chocolate brownies. Very fudge like. The only thing missing- sprinkles!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, and preheat your oven to 325 degrees before baking
Ingredients list
1/2 cup butter
1 1/4 cups white chocolate chips
1/3 cup sugar
2 eggs
1 cup flour
Directions – preheat oven to 325 degrees. Line an 8×8 pan with tin foil and spray with pam. Set aside. In a microwave safe bowl, combine white chips and butter. Microwave in 45 second increments until you can stir smooth. Add sugar. Beat in eggs, one at a time. Mix in flour. Evenly spread into pan. Bake 20 to 25 minutes, edges will be light golden and center will be set. Cool completely.
Topping ingredients list
1/2 cup white chocolate chips 2 tbs heavy cream
In a microwave safe bowl, combine and microwave in 45 second increments until you can stir smooth. Spread on top of brownies. Cut and store in covered container.
I got a request for dark chocolate brownies, so I went with a flourless version this time. Super simple and they only take 20 to 25 minutes to bake.
Remember to preheat your oven before baking.
6 tbs butter
1 cup dark chocolate chips
1/4 cup sugar
1/3 cup brown sugar
2 eggs
3 tbs unsweetened cocoa powder
3 tbs cornstarch
Directions – line an 8×8 pan with tin foil and spray with pam. Set aside. Preheat oven to 350 degrees. In a microwave safe bowl, combine butter and chocolate chips. Microwave in 45 second increments until you can still smooth. Add sugar and brown sugar. Mix in eggs one at a time. Blend in cocoa and cornstarch. Spread evenly into prepared pan. Bake 20 to 25 minutes (a toothpick inserted into center comes out with a few moist crumbs). Cool completely. Cut and store in covered container.
Today’s treat – milk chocolate chip cookies with finely ground macadamia nuts. I wanted to make something a little different, and milk chocolate chip cookies are a good way to do that…plus I had a half bag of macadamia nuts to use up!
Yes it is hotter than hell again (thanks climate change), and yet I turned on the oven.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the individual doughs at least a few hours so they don’t flatten too much. And preheat your oven to 375 degrees before baking.
1 cup butter, cold and cut into cubes
1 1/4 cups brown sugar, firmly packed into measuring cups
1/2 cup sugar
2 eggs
1 tsp vanilla
3 cups flour, scooped from your flour bag into your measuring cup
1 tbs cornstarch
1 tsp baking soda
1 tsp salt
2 cups milk chocolate chips
1/2 cup macadamia nuts, finely ground
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in chips and nuts. Scoop out 1/4 cups of dough. Chill individual doughs in fridge a few hours. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet, like in picture below, a row of 2, then a row of one, another row of 2 and then a row of 1. (I usually fit 8 cookies total on a sheet).
Bake 10 to 12 minutes. let set a few minutes on sheets. Cool completely. I popped mine in the fridge to firm them up (not easy baking conditions in the humdiity).
Store in covered container. I will be keeping mine in our fridge until I bring them to work tomorrow.
Thanks so much for stopping by today! Remember to be kind!
I have never had much luck making crinkle cookies. They usually come put flat like pancakes. These were perfectly puffy. I think it helped I used cold butter and butter crisco.
Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven before baking. And because these are baked at a higher temp, only bake for 10 minutes.
Ingredients
1/2 cup butter, cold and cubed
1/2 cup crisco
1/2 cup sugar
1 cup brown sugar
2 eggs
2 yolks
1 tsp vanilla
1 1/2 cups cake flour
2 cups flour
1 1/2 cups baking cocoa
1 tbs cornstarch
1 tsp baking powder
1 tsp baking soda
Extra granulated sugar
Powdered sugar
Directions – preheat oven to 400 degrees. Line a cookie sheet with parchment paper. In a bowl, cream butter, 1/2 cup sugar and brown sugar. Add eggs, yolks and vanilla. Blend in dry ingredients. Form 12 even pieces of dough. Roll in extra granulated sugar then powdered sugar. Place 6 on prepared sheet, leaving a few inches between doughs. Bake 10 minutes, no longer. Sprinkle with powdered sugar. Let sit on cookie sheet for 15 minutes. Store in covered container.
Thick. Dark chocolate. Fudge. Cake. With chocolate ganache. Not much else to say, really. If you love chocolate, you will love this cake.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat the oven before baking.
And I recommend making the ganache while the cake is baking so it can thicken up for when you are ready to frost the cake.
Ingredients list
1/2 cup butter, melted
1 1/4 cups brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
1/2 cup warm water
1 cup flour
1/4 cup black cocoa
1/2 tsp baking soda
Directions – preheat oven to 350 degrees. Line a round 8″ cake pan with parchment paper. In a bowl, combine melted butter and brown sugar. Add eggs, vanilla and warm warmed. Blend in dry ingredients. Evenly spread into prepared pan. Bake 25 to 32 minutes, or until toothpick inserted in center comes out with a few moist crumbs.
Ganache ingredients
1 cup heavy cream
1 1/3 cups dark chocolate chips
Directions – in a microwave safe bowl, heat heavy cream 2 to 3 minutes (make sure bowl is big enough so cream doesn’t boil over and make a mess in yiur microwave). Add chips and stir until chips and heavy cream are fully blended. Let it firm up while the cake bakes and cools. Frost cake.
Rob requested chocolate chip cookie bars. He will only eat one, so the rest will come in to work with me tomorrow. These are easy to make and are a big hit. Instead of scooping and baking cookies on a few cookie sheets, you just spread the dough in one baking pan and bake.
Remember to scoop 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, melted and cooled for 10 minutes
1 cup brown sugar (firmly packed into your measuring cup)
1/2 cup sugar
2 eggs
2 tsp vanilla
2 1/4 cups flour (scooped from your flour bag into measuring cups so you get the right amount)
1 tsp salt
1/2 tsp baking soda
2 cups chocolate chips
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside. In a bowl, combine butter, sugar and brown sugar. Mix in eggs and vanilla. Fold in dry ingredients. Stir in 1 cup of chocolate chips. Evenly spread dough into prepared 9×13 pan. Sprinkle remaining 1 cup chips on top and gently press down into dough. Bake 26 to 28 minutes, no longer. (Edges will be golden brown). Cool completely. Cut and store in covered container.
I wanted something different to bake, so instead of the traditional whoopie pie (chocolate cake and white filling), I opted for yellow cake and chocolate frosting. And these are made with a cake mix. You can use any flavor!
Whoppie pie ingredients list
1 cake mix
3.4 Oz instant pudding mix
3 eggs
1/2 cup canola oil
2/3 cup water
Directions – preheat oven to 350 degrees. Spray a whoopie pie pan with baking spray, or line a cookie sheet with parchment paper. Set aside. In a bowl, combine cake mix, pudding mix, eggs, oil and water. Scoop out 2 tbs batter into prepared whoopie pie pans or parchment covered cookie sheet.
Bake 10 minutes, no longer. Cool completely.
For the frosting, remember to scoop your powdered sugar from the bag into measuring cup so you get the right amount.
Chocolate filling list
1/2 cup butter, softened
1/2 cup unsweetened baking cocoa
2 1/2 cups powdered sugar
1 tsp vanilla
4 to 6 tbs heavy cream
Directions – in a bowl, cream butter and cocoa. Blend in powdered sugar, cream and vanilla. You may need to add more powdered sugar or cream until you get the right amount. Then assemble the whoopie pies!
When it’s 100 degrees outside, some people may hesitate wanting to turn on their oven. I am NOT one of those people. So today, I made fudgy brownies, pressed pieces of chocolate chip cookie dough on top and topped them with melted hershey kisses after they are baked and cooled.
Remember to scoop your flour from your flower bag into your measuring cup so you get the right amount. Also preheat your oven before baking so it bakes these treats properly.
Chocolate chip cookie ingredients
1/2 cup crisco
1/2 cup sugar
1 cup brown sugar,firmly packed into measuring cup
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tbs cornstarch
1 1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Directions – in a bowl, cream crisco, butter and brown sugar. Blend in eggs and vanilla. Blend in dry ingredients. Fold in chips. Set aside
Brownies ingredients
1 1/2 cups butter, melted
3 cups sugar
1 tbs vanilla
5 eggs
1 cup unsweetened baking cocoa
1 1/2 cups flour (scooped from flour bag into your measuring cup so you get the right amount)
3/4 tsp baking soda
1/2 tsp salt
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside. In a bowl, blend melted butter and sugar. Add baking cocoa and vanilla, then eggs, one at a time. Blend well. Mix in remaining dry ingredients. Evenly spread into prepared pan.
Spread pieces of cookie dough on top.
Bake 27 to 35 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely.
cookies by christine 