Tag Archives: crisco

Brownie stuffed peanut blossoms topped with melted Hershey kisses

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I tried to drown my sorrows from Monday night Football into baking. I opted for peanut butter cookies, stuffed with brownies and topped with melted Hershey kisses. They made the house smell wonderful, but in the end, I am still mad about the game and probably will be until Friday. Poor Rob and Gracie.

Remember to scoop your flour from your flour container into your measuring cup, and preheat your oven to 375 degrees for 20 minutes before baking.

  • Ingredients
  • 1 cup Crisco
  • 1 1/2 cups peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 4 tbs milk
  • 1 tbs vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 batch of brownies, baked and cooled and cut into 1″ pieces

Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. In a bowl, cream Crisco, peanut butter,brown sugar and sugar. Add eggs,vanilla and milk. Blend in dry ingredients.

Scoop out 1 1/2 tbs dough and slightly flatten.

Place a brownie square on top

Scoop out another 1 1/2 tbs dough, slightly flatten and place on top of brownie piece.

Seal edges.

In prepared cookie sheet, stagger cookies. Bake at 375 degrees for 9 to 12 minutes (light golden patches on top) cool completely.

In a microwave safe bowl, place 45 unwrapped Hershey kisses. Add 1 tbs vegetable oil. Microwave in 30 second increments until you can stir smooth. Spoon over cookies. Store in covered container.

Thanks so much for stopping by today. Let me know if you make these! I hope you have a wonderful day, filled with peace, joy and love. And remember to be kind! We all need kindess!

Puffy, large chocolate chip cookies

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All that puffy goodness!

Testing out our new Frigidaire gas oven with a chocolate chip cookie recipe… One of the more than 20 ccc recipes I have. They came out perfect. I also picked up some aluminum cookie sheets because I have been ready some articles how they bake cookies better. I am very pleased with how they came out. I think I may be investing in some aluminum cake and brownie pans too 🙂

Someone is ready for the rest of that cookie

Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. Also, chill the mounds of dough for a couple of hours. And finally, preheat your oven to 375 degrees for 20 minutes before baking, so your oven cycles to the right temp.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup Crisco
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla (I used imitation)
  • 2 1/4 cups flour (scooped from your flour container into your measuring cup)
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups chocolate chips
Putting my Christmas plates to good use

Directions – cream butter, Crisco, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Gently push a few extra chips on top. Chill dough mounds a few hours in fridge. When ready to bake, preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies on the sheet. Bake 9 to 12 minutes (light golden patches on top). I let these cool on the sheet for 10 minutes after removing from oven,hoping they would stay puffy (they did). Store in covered container.

Thanks so much for stopping by. If you make these, let me know how they turn out. I hope you have a wonderful day, filled with joy, peace and love. And remember to be kind. We all deal with trials and tribulations. Some are tougher than others.

Chocolate Oreo cookies

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Chocolate Oreo cookies

I have a rather large bag of Oreos to use up, so instead of making different kinds of cookies to stuff, I ground some up and tossed them in these cookies. And they are frosted with a simple vanilla frosting. I used Crisco in these, but softened butter would probably work well too

Finally was able to order our replacement stove today! Yay! It is arriving on Wednesday! It has been a guessing game baking the last two months! At least the treats have all turned out well!

Yum!

Remember to scoop your flour, baking cocoa and powdered sugar from your containers into your measuring cup to get the correct amount. Also preheat your oven to 350 for 20 minutes to get the right temp.

You can always add more frosting
  • Ingredients
  • 1/2 cup Crisco
  • 1/4 cup sugar
  • 1/4 powdered sugar
  • 3 tbs brown sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 24 Oreos, finely crushed
  • 1 cup flour
  • 1/4 cup baking cocoa
  • 4 tbs cornstarch
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda

Directions – line a cookie sheet with nonstick baking linerspreheat oven to 350 degrees for 20 minutes. In a bowl, cream Crisco, brown sugar, sugar and powdered sugar. Add oil and egg. Blend in crushed oreos and dry ingredients. Divide dough evenly into 9 large mounds of dough. Bake 9 to 12 minutes. Let cool completely.

  • Frosting ingredients
  • 3/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 to 2 tbs heavy cream
  • 1 tsp vanilla

Directions – cream butter and powdered sugar. Add cream and vanilla. Frost cookies. Store in covered container.

Thanks for stopping by! I wish you a day of love, peace and joy! Remember to be kind.

This gal has a sweet tooth (but no chocolate, don’t worry)

What happened to my puffy cookies?

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These cookies were supposed to be puffy mounds of goodness for my goddaughter’s 13th birthday. Instead, they ended up flat as pancakes, but extremely large. So I brought them to work and made Sara something more acceptable looking! I blame these on the heat and humidity. They were well-received at work today. ☺

Note- you don’t have to use cake flour, you can entirely use regular flour of you want. Also preheat your oven to 410 degrees for 20 minutes before baking so it heats up to the right amount.

  • Ingredients
  • 1/2 cup cup butter
  • 1/2 cup crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 tbs vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 2 cups chocolate chips

Directions – cream butter, Crisco, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Divide dough evenly into 8 mounds. Chill at least a few hours. Preheat oven to 410 degrees for 20 minutes. On a cookie sheer lined with nonstick baking liners, stagger cookies. Bake 14 to 16 minutes (you will see light golden pathches on top) . cool completely. Store in covered container.

The cookie monster did not take a bite of this one, I promise!

Thank you for stopping by. Have a wonderful day, one that I hope is filled with joy and love. And remember to be kind. We are all fighting a battle of some sort.

Happy National Chocolate Chip Cookie day, to those of you who observe

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Happy National chocolate chip cookie day!

It seems like there is a National (insert name) day every day, doesn’t it? I remember recently seeing something about National Mutt Day (which we observe in our house really every day, because of Gracie). I saw that August 4th, 2021 is National Chocolate Chip Cookie day. I couldn’t let that go by without baking some ccc’s to bring into work (and perhaps let Rob eat one or two).

The cookie monster at it again!

Some cool facts about Chocolate Chip Cookies… 1) Ruth Wakefield “invented” them in 1930. She was making cookies for her roadside inn guests and was out of baker’s chocolate. She added broken pieces of Nestle’s chocolate. She thought they would melt, but did not.. and voila, a star cookie was born! 2) the chocolate chip cookie is America’s most popular cookie. 3) the first chocolate chip cookie was the size of a quarter (now, that’s just wrong) 4) there are 7 billion chocolate chip cookies eaten in the US every year, with only half of those being homemade (a travesty. that number should be bigger) 5) the number of cookies the average person eats in a lifetime is 35, 000. (yowsa)

Perfectly puffy!

Remember to spoon your flour from the flour bag into your measuring cup so you get the correct amount. if you pour directly into the measuring cup, you get too much flour and your cookies could be dry. once you scoop out the dough, chill it for a couple of hours to keep your cookies puffy. and, preheat your oven to 375 degrees for 20 minutes so it cycles to the right temperature for baking (that tip from Stanley, our LG oven tech, to whom I am indebted)

  • ingredients
  • 1 cup butter, softened
  • 1/2 cupcrisco
  • 1 cup plus 2 tbs brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 1 tbs vanilla
  • 4 1/2 cups flour
  • 3 tbs cornstarch
  • 1/4 tsp baking soda
  • 1 1/2 tspbaking powder
  • 3 cups chocolate chips

directions – cream butter, crisco, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. fold in chocolate chips. Scoop out 1/4 cups of dough. Chill at least for a few hours. Preheat your oven for 20 minutes to 375 degrees. On a cookie sheet lined with nonstick baking liners or parchment paper, stagger mounds of cookie dough. bake 12 to 15 minutes – you will see light golden patches on top. Cool completely. Store in covered container.

Celebrating the greatest cookie!

thanks so much for stopping by today. Let me know if you make these cookies and how you like them. And, I hope you have a wonderful day filled with love, peace and happiness. Remember that life is hard for all of us, but some have it tougher than others.

Peanut butter cookies topped with melted Hershey kisses

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In honor of the Reese’s peanut butter cup

These are an ode to likely the greatest candy in the history of humankind – the Reese’s peanut butter Cup. I have taken a peanut butter cookie, which indeed is tremendous, and plopped melted Hershey kisses on top. These are for my goddaughter Lyndsey’s birthday party. Again, Rob may, or may not, have taste tested a cookie.

Well, well, well. The cookie monster at it again!

Couple of notes – spoon your flour from your flour bag into your measuring cup… Chill the cookies if you have time…and preheat your oven to 375 degrees for 20 minutes before baking.

  • Ingredients
  • 1 cup Crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tbs cornstarch
  • 2 1/2 cups Flour
  • 1 tsp Baking soda
  • 1 1/2 tsp baking powder

Directions – cream Crisco, sugar, brown sugar and peanut butter. Add eggs. Blend in dry ingredients. Scoop out 1/4 cups of dough and roll into mounds. Chill a few hours. Preheat oven to 375 degrees for 20 minutes before baking. On a cookie sheet lined with nonstick baking liners, stagger cookies., bake 10 to 13 minutes, or until bottoms are light golden. Cool completely.

Staggered cookies

To make the topping – in a microwave safe bowl, microwave 45 unwrapped Hershey kisses in 25 second increments until you can stir smooth. Blend in 1 tbs vegetable oil. Spoon on top of cookies. Let set. Store in covered container.

Tres belle!

Thank you for stopping by today. Wishing you an easy day filled with peace, love and hope.

White chocolate chip macadamia nut cookies

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White chocolate chip macadamia nut cookiss

This cookie is a request from my mom.  White chocolate chip macadamia nut cookies.  A pretty standard cookie dough.  I used a mixture of Crisco and butter.  You can do all butter or all Crisco, if you prefer.  I added an egg yolk for a softer cookie. I also added 1 tbs of cornstarch because they help keep the cookies puffy. 

Remember to scoop your flour from your flour bag into you measuring cup.  I also recommend chilling the dough for a few hours.  Also preheat your oven for 20 minutes before baking to get the right temperature.

For you, mama! ❤
  • Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup Crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 yolk
  • 1 tbs vanilla
  • 2 cups flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1 cup white chocolate chips
  • 1 cup chopped macadamia nuts

Directions – cream butter, Crisco, sugar and brown sugar.  Add egg, yolk and vanilla.  Fold in flour, cornstarch,and  baking soda.  Fold in chips and nuts.  Scoop out 1/4 cups of dough. Chill a couple of hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies. Bake 10 to 14 minutes (light golden patches on top). Cool completely. Store in covered container.

Looks like someone had a bite or two!

Thanks so much for stopping by. Let me know if you try these cookies and how you like them. And, I wish you happiness and love today. If you are struggling, may your burden be lightened. Tomorrow will be a better day. ❤

Fudge topped chocolate chip cookies

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Fudge on a cookie? Yes, please!

I felt I needed to do something different with the chocolate chip cookie request. I have noticed online quite a few people have suggested adding an instant vanilla pudding mix, so I went with that. And I also decided to top them with fudge. A simple fudge – just chocolate chips, condensed milk and vanilla. You can use any chocolate chip recipe, of course, but I will still share the one I used. These don’t need to chill in the fridge, but you can if you want.

Remember to scoop your flour from your flour bag into your measuring cup to get the right amount ans preheat your oven to 350 degrees before baking, to get the right temp.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup Crisco
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 3.4 oz instant vanilla pudding mix
  • 3 cups flour (can add more if dough seems too sticky)
  • 1 tbs cornstarch
  • 1 tbs (yes a tbs) baking soda
  • 1/4 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees for 30 minutes. Cream buttee, Crisco, sugar and brown sugar. Add eggs and vanilla. Blend in pudding mix. Blend in flour, baking soda, cornstarch and salt. Fold in chips. Line a cookie sheet with parchment paper or nonstick baking liners. Scoop out 1/4 cups of dough stagger on prepared sheet. Bake 10 to 12 minutes. (Light golden patches on top). Cool completely

  • Fudge topping ingredients
  • 7 oz condensed milk (2/3 cup)
  • 1 1/4 cups chocolate chips

Direction – in a microwave safe bowl, microwave chips and condensed milk in 45 second increments until you can,stir smooth. Top cookies. Store in covered container.

Two of these cookies might be a bit much to,eat at once!

Thanks for stopping by! Let me kniw if you make these. And, remember hiw wonderful and important you are and how many gifts you have to offer the world. Life is hard, but remember to be kind. We all are battling something