Tag Archives: crisco

Week 4 victory treats – Cookies and cream cookies stuffed with brownies

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Whew!  That was a very stressful Bills win today!  But a win is a win and worthy of victory treats!

I feel like I haven’t made stuffed cookies in a while, so I decided to whip some up.  These are a cookies and cream cookies, with crushed oreos and milk chocolate chips stuffed with brownies.  

You can use your favorite brownie recipe or a mix for these.  After they are completely cooled, I recommend cutting them in squares and putting them in the fridge.  

When baking the cookies – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Also, after assembling the cookie dough stuffed with a brownie, chill the doughs a few hours.  And, preheat your oven before baking.

  • Ingredients list
  • 3/4 cup crisco
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup plus 2 tbs  sugar
  • 1 egg
  • 2 yolks
  • 1 tsp vanilla
  • 1 3/4 cups plus 2 tbs flour
  • 1 cup plus 2 tbs cake flour
  • 2  tsp cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 15 oreos, chopped into pieces
  • 1 cup milk chocolate chips
  • Brownie squares

Directions – in a bowl, cream crisco, brown sugar and sugar.  Blend in egg, yolks and vanilla.  Mix in dry ingredients.   Fold in chopped oreos and chips.  Scoop out 1/4 cups of dough.

Divide in two pieces and flatten each. 

Top with a brownie square

Place other flattened half on top

Seal edges, completely covering brownie.  Chill a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 10 to 14 minutes.  Cool completely..

store in covered container

Week 3 victory treats – Little debbie cosmic brownie cookies

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Another win in the books for the Bills.  One worthy of not one, but two victory treats.  These are a cookie version of little debbie cosmic brownies, one of my all time favorite treats as a kid.   instead of a ganache like topping, I went with a fudge frosting topping.   Not sure if love this frosting.  I may try a different chocolate frosting next time.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill your dough for a few hours and preheat your oven before baking so it gets to the right temperature.

  • Ingredients list
  • 1/4 cup butter, softened
  • 1/4 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup plus 2 tbs  unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, cream butter, crisco and sugar.  Add egg and vanilla.  Blend in dry ingredients. Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies. 

Bake 11 to 16 minutes.  Cool completely.

  • Frosting ingredients
  • 1 1/3 cups  chocolate chips
  • 2/3 cup of butter
  • 3/4 cup heavy cream
  • 1  powdered sugar

In a pot, over low-medium heat, combine ingredients, heat and stir until butter is melted.  Put in fridge until it is a spreadable consistency.  Frost cookies. Top w m&ms. 

Store in covered container

Week 3 victory treats – vanilla little debbie cookies

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The other treat for the Bills win over the Dolphins – a vanilla version of little debbie brownie cookies.  I made my own white chocolate cocoa powder and used that.  I probably could have bought white chocolate cocoa at the grocery store,  but didn’t feel like going out again, so I made my own.

White chocolate cocoa ingredients

  • 1/3 cup chocolate chips
  • 1 cup instant milk powder
  • 2/3 cup powdered sugar
  • 1/3 cup sugar

Directions – in a food processor, chop up white chips for about a minute.  Add remaining ingredients and run food processor until a fine powder forms. 

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 your oven before baking.

  • Ingredients list
  • 1/4 cup butter, softened
  • 1/4 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup plus 2 tbs white chocolate cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions- in a bowl, cream crisco, butter and sugar.  Add egg and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups dough.  Chill a few hours. Line a cookie sheet with parchment paper. Preheat oven to 350 degrees.  Stagger cookies on prepared sheets. 

Bake 12 to 16 minutes.  Cool completely

These came out a lot larger than I planned!
  • White chocolate frosting ingredients
  • 1/4 cup white chocolate chips, melted
  • 1/4 cup butter, softened
  • 1 1/2 cup powdered sugar
  • 2 tbs heavy cream
  • 1 tsp vanilla

In a bowl, cream butter, powdered sugar, heavy cream and vanilla.  Blend in melted white chocolate.   Frost cookies.

Thanks so much for stopping by today!

Puffy peanut butter cookies

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One of my treats for week one for work tomorrow -puffy peanut butter cookies.  Super simple, sweet and soft.

Remmeber 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 to keep cookies puffy.

  • Ingredients list
  • 1/2 cuo crisco
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar (firmly packed into measuring cup)
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs milk
  • 2 cups flour
  • 1/4 tsp salt
  • 1 tsp baking soda

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add egg, milk and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups dough.   Roll into extra granulated sugar. Chill doughs a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 10 to 12 minutes, no longer.  Cool completely.  Top with melted chocolate if you want. 

Store in covered container.

Triple Peanut butter cookies topped with melted chocolate (with nutter butters and peanuts)

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I present a twist on a typical peanut butter cookie.  These also have finely ground butter butter cookies and finely ground peanuts.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. 

I formed these into tall mounds then froze them, and they stayed super puffy.  I think next time I may flatten them slightly before chilling or freezing, or I may bake them right after making the dough.

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 15 nutter butters, finely crushed
  • 1 cup peanuts, finely ground

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Fold in nutter butters and peanuts.  Scoop into 1/4 cups dough and roll into tall mounds.  If you are going to chill or freeze these, flatten doughs slightly.   Keep them tall if you are going to bake right away.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. Bake 10 to 11 minutes, no longer.  They will be a little gushy, but you can pop them in the fridge to firm up.  

Top with melted chocolate. 

Store in covered container.

XL Chocolate Crinkle Cookies

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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. 

Thank you for stopping by!

Sugar topped puffy peanut butter cookies

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Did  I like it being 40 degrees a few weeks ago while we walked Gracie in the morning?  No.   Do I like it being over 100 degrees this week?  Also, no.  But this heat  has not stopped me from baking.  These are peanut butter cookies topped with sugar.  They are for a work friend’s birthday tomorrow.

I used crisco, but you cam use butter.  Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual  doughs at least a few hours.  Preheat your oven before baking.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar (firmly packed into measuring cup)
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Extra sugar for sprinkling on top

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add egg and vanilla.  Mix in flour, baking powder and salt.  Scoop out 1/4 cups of dough and tip tops in extra sugar.  Chill a few hours.  Preheat oven to 350 degrees.  Line cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 11 to 13 minutes, no longer. Cool completely.   Store in covered container.

Fudgy brownies filled with chocolate chip cookies and topped with melted Hershey Kisses

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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.  

Top with melted chocolate. 

Carrot Cake Cookies with Cream Cheese Frosting

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Instead of making a carrot cake, I thought I would make carrot cake cookies.  With mini chocolate chips.  And cream cheese frosting.   I have to be honest, I don’t make carrot cake treats too often because grating carrots is not fun, although I do have a delicious carrot cake recipe using carrot baby food.

On the topic of carrots, you must grate them.  Don’t buy the shredded carrots from the grocery store.  They won’t work in this or most carrot treat recipes.

If you want to use chocolate chips, I find  the mini ones work best.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the powdered sugar in the frosting).  I recommend chilling the individual doughs for a new hours to keep them puffy.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 2 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini chocolate chips
  • 2 cups grated carrots

Directions – in a bowl, cream crisco sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients. Fold in carrots then mini chips. Divide into 12 equal mounds of dough. Chill for a few hours.   When ready to bake, preheat oven to 350 degrees.  Line cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 15 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 8 Oz  cream cheese, softened
  • 2 tsp vanilla
  • 2 1/2 cups powdered sugar

Directions – in a bowl, cream butter and  cream cheese.  Add vanilla.  Slowly blend in powdered sugar.  Frost cookies.   Store in covered container in fridge until ready to serve.

Thanks so much for stopping by today!

Vanilla cake-like cookies

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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.