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.
In honor of the US women’s Olympic hockey team winning the gold medal and our men’s team taking on Canada for gold Sunday, I really wanted to step up my dessert game. I saw Costco has this new chocolate chip cookie bar cake – a chocolate cake layer, creamy filling with pieces of edible cookie dough, chocolate chip cookie cake, topped with a thin layer of chocolate frosting. I think next time, I would put the cookie cake layer on the bottom (because it is kind of heavy) or make a yellow layer and add chocolate chips to it. It took a while to make, but the weather is not great, so why not try this?
Remember to scoop your flour from your flour bag into your measuring cups so you get the right amount. Same goes for your powdered sugar and baking cocoa. And, preheat your oven before baking.
Before you start this process, take out 4 and 1/2 sticks of butter and set aside, so they soften.
Also take out 3/4 cup ice cream and put in a cup before baking, in the fridge, so it melts.
I used chocolate chip cookie dough
I didn’t want to make this using 9×13 pans, so I found these 8×10 at the dollar tree.
Fudgy chocolate cake layer ingredients
1/2 cup butter, melted
1 1/4 cups brown sugar, firmly packed into measuring cups
2 eggs
1 tsp vanilla
1 cup flour
1 /4 cup plus 2 tbs unsweetened baking cocoa
1/2 tso baking soda
1/2 tsp salt
1/2 cup hot water
Directions -Preheat oven to 350 degrees. Line an 8×10 pan with parchment paper and set aside. In a bowl, combine melted butter and brown sugar. Add eggs and vanilla. Mix in dry ingredients. Pour in water and just stir until batter evenly blended. Pour into prepared pan. Bake 25 to 30 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Chocolate chip cookie cake ingredients
1 cup butter, melted and cooled 5 minutes
1 cup brown sugar, firmly packed into measuring cup
3/4 cup sugar
2 eggs
1 egg yolk
2 tsp vanilla
2 1/2 cups flour
1 tbs cornstarch
1/2 tsp baking powder
1 tsp salt
1 cup chocolate chips (plus 1/2 cup)
Directions – preheat oven to 350 degrees. Line an 8×10 pan with tin foil and spray with baking spray. Set aside. In a bowl, blend butter, sugar, brown sugar, eggs, yolk and vanilla. Add dry ingredients. Mix in 1 cup chips. Press into prepared pan. Sprinkle 1/2 cup chips on top. Gently press down gently. Bake 30 minutes (edges will be golden). Cool completely.
Ice cream flavored filling ingredients
1/2 cup butter, softened
3/4 cup ice cream, melted
3 1/2 cups powdered sugar
Milk
Directions – in a bowl, using a hand mixer, blend butter and melted ice cream smooth. Slowly, blend in powdered sugar and enough milk to get the consistency you want.
Edible cookie dough ingredients
2 cup flour (heated in a microwave safe bowl for 60 seconds for safety purposes)
1/4 cup butter, softened
1/2 cup brown sugar, firmly packed into measuring cup
1 tsp vanilla
1/2 cup mini chocolate chips
Directions – in a bowl, using a hand mixer, beat brown sugar and butter for 2 minutes. Add vanilla. Mix in flour then mini chips. Scoop out tsp of dough. Set aside.
Chocolate frosting ingredients
2 tbs butter, melted
2 tbs unsweetened baking cocoa
2 cups powdered sugar
2 tbs milk
Directions – in a bowl, blend butter and cocoa. Mix in powdered sugar. Add enough milk to get the consistency you want.
Now it’s time to assemble this monstrosity! I am putting this together like Costco does… but next time, I think I will put the chocolate chip cookie cake layer on the bottom, perhaps leave out the cookie dough pieces from the filling and maybe skip the frosting, or drizzle melted chocolate chips.
If you love chocolate, this cake is for you. It uses a chocolate cake mix (I used dark chocolate fudge, but any one is fine), and a handful of other ingredients. The frosting is a buttercream with finely ground oreos. If you don’t have black cocoa, regular unsweetened baking cocoa is fine. I think I will make a golden oreo version of this with a white cake mix another time.
Ingredients list
1 chocolate cake mix
1 box chocolate instant pudding mix (3.4 oz)
1/2 cup black cocoa
3 eggs
1/2 cup vegetable oil
1/2 cup greek yogurt
1/2 cup milk
1 cup chocolate chips
Directions – preheat oven to 350 degrees. Spray a bundt cake pan with baking spray. Set aside. In a bowl, blend cake mix, pudding mix and cocoa. Blend in eggs, oil, greek yogurt and milk. Fold in chips. Batter will be thick. Spread evenly into prepared bundt pan. Bake 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven. Cool 15 minutes in pan. Then pop cake onto a plate and cool completely.
I felt i left this cake in a minute too long, so I found a syrup recipe to help moisten it up. This is used before you frost it.
In a saucepan, combine 1 cup water, 1 cup sugar and 1/3 cup unsweetened baking cocoa. Whisk constantly over medium heat just until it boils. Remove from stove. Pour in a pan and cool completely. Brush on cooled cake.
Oreo buttercream frosting ingredients
1/2 cup butter, softened
1/2 cup crisco
4 cups powdered sugar
1 tsp vanilla
4 to 6 tbs heavy cream
14 oreos, finely crushed (i used a food processor)
Directions – in a bowl cream butter and crisco. Slowly blend in powdered sugar. Add vanilla and 4 tbs of heavy cream. Mix more cream, one tbs at a time, until you get the consistency you want. Blend in crushed oreos. Frost cake. Store in covered container.
To celebrate the Bills week 2 win over the jets, I present carrot cake cookies. The exception to these is that instead of grating carrots (which, is not fun), I used carrot baby food. My mother in law gave me a carrot cake recipe, so it is based on that.
And the special ingredient- mini chocolate chips!!!!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the individual doughs before baking. preheat your oven before baking and only bake these 10 minutes. You can always pop them in the fridge after they are cooled and frosted to firm them up
Ingredients list
10 tbs butter, softened
1 cup sugar
1/2 cup brown sugar, firmly packead into measuring cup
1 egg
1 tsp vanilla
8 oz carrot baby food
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice or nutmeg
1 cup mini chocolate chips
Directions – in a bowl, cream butter, sugar and brown sugar. Blend in egg, vanilla and carrot baby food. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Freeze and hour or chill a few hours. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Stagger mounds of dough on sheet.
Bake 10 minutes, no longer. Cool completely.
Frosting ingredients
1/2 cup butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 tbs milk
1 tsp vanilla
Directions – in a bowl, blend butter and cream cheese. Mix in powdered sugar, vanilla and milk. Frost cooled cookies.
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.
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.
For my work friends who prefer vanilla treats over chocolate and are not fans of peanut butter. These are a soft, thick vanilla cookie, with a cake like texture and topped with vanilla frosting. Frosting is not my strength, as you can see. I either make it too thin or too thick. Regardless, I think people will enjoy the cookies!
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 frosting). Also preheat your oven before baking.
Ingredients list
1 cup crisco (or butter, softened)
1 cup sugar
2 eggs
1 tsp vanilla
3 cups flour
2 tsp baking powder
1/2 tsp salt
Directions – in a bowl, cream crisco or butter and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out 2 tbs of dough and roll into balls. Chill doughs for a few hours in fridge. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies.
Bake 10 minutes, no longer. Tops will be gushy. You can firm them up in fridge or let them firm up at room temp. Cool completely.
Frosting ingredients
2 cups powdered sugar
2 to 4 tbs milk
1 tsp vanilla
In a bowl, blend powdered sugar and 2 tbs milk and vanilla. Add more milk ,(or powdered sugar) to get the consistency you want. Store in covered container.
A simple frosting to put on brownies, a cake or even use as a cookie sandwich filling.
1/2 cup crisco
3 -4 cups powdered sugar
2 tsp sugar
1 tsp vanilla
Golden oreos, finely crushed (i went with one cup here)
2 tbs water (or more to get the consistency you want
Directions – in a bowl combine all crisco, powdered sugar, sugar, vanilla, and 2 tbs water. Add additional water. Ine tbs at a time, to get the consistency you want. Blend in finely ground oreos. You may want to add more water, depending on the consistency you want.
I got some carrots to make a carrot cake, but changed things up a bit and made carrot cake bars. I used melted butter, so they are a little chewier than carrot cake. Also, they have way too much frosting! But there are worse things in life. I doubled this recipe and used two 8×8 square pans to bake them in.
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.
Bars ingredients
1/2 cup butter, melted
1 1/2 cups brown sugar
2 tsp vanilla
1 egg
1 egg yolk
1 cup shredded carrots (wow, is that fun to do)
1 1/2 cups flour
1 tsp cinnamon
1/2 tsp ginger
1 tsp salt
1 cup mini chocolate chips
Directions- line and 8×8 square pan with parchment paper and spray with baking spray. Set aside. Preheat oven to 350 degrees. In a bowl, combine butter, brown sugar and vanilla. Blend in egg and yolk, then carrots. Mix in dry ingredients. Fold in chips. Evenly spread in prepared pan. Bake 28 to 32 minutes, no longer. Cool completely.
Frosting ingredients
1/4 cup butter softened
8 oz cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
Directions – in a bowl, cream butter and cream cheese. Add vanilla. Blend in powdered sugar slowly. Frost bara. Chill in fridge.
cookies by christine 