Another lemon treat, this time, lemon blondies. Made in an 8×8 pan, with lemon glaze. Tangy, yet sweet. Very soft too!
Remember to scoop your flour from your flour bag so you get the right amount. Also, Preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tbs lemon extract
1/4 cup lemon juice
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
Directions – preheat oven to 350 degrees. Line an 8×8 pan with parchment paper or tin foil and spray with pam. Set aside. In a bowl, cream butter and sugar. Add eggs and extract. Mix in dry ingredients amd lemon juice. Evenly spread into prepared pan. Bake 18 to 20 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Everyone seems to love lemon. So, I decided to make lemon cookies with lemon frosting. (I have several other flavors of this recipe – chocolate, regular sugar cookie, gingerbread, oatmeal chocolate chip). These are fun because after scooping out dough and rolling each one into a ball, I gently smash it with the bottom of a glass dipped in sugar. Then I bake and frost them after they are cooled. These should not bake longer than 12 minutes. They seem underbaked, but they should be that way. Pop them in the fridge to cool. And after frosting then, chill them again.
Scoop out your flour into the measuring cups so you get the right amount. chill the individual doughs for several hours before baking. And preheat your oven before baking.
Also, I had something very cool happen today.. while running errands, i was wearing my Bills hat that Rob designed for me and someone yelled “go Bills!” That was pretty awesome!
Ingredients list
1/2 cup butter, softened
1/2 cup vegetable oil
1 1/2 cups sugar
1 cup greek yogurt
3 tbs lemon juice
3 tsp lemon extract
4 1/2 cups flour
1 tsp baking powder
1 tsp salt
Directions – in a bowl, cream butter, sugar and oil. Blend in green yogurt, lemon juice and extract. Blend in dry ingredients. Scoop put 1/4 cups dough. Spray the bottom of a glass with pam and dip in sugar. Slighly flatten cookies. Chill several hours. Line a cookie sheet with parchment paper and stagger cookies on sheet. Preheat oven to 350 degrees. Bake cookies 10 to 12 minutes, no longer. Cool completely.
Lemon frosting
1/4 cup butter, softened
1 1/2 to 1 3/4 cups powdered sugar
2 tbs lemon juice
1 to 2 tbs milk
Directions- in a bowl, combine ingredients and frost cookies.
Chocoholics will rejoice with this treat. Chocolate cookies made with black cocoa, crushed oreos and milk chocolate chips!
I used a mix of all purpose and bread flour, but you can use entirely all purpose flour. Either way, spoon it from your flour bag into your measuring cup so you get the right amount. I recommend chilling individual doughs for a few hours before baking and preheat your oven before baking.
Ingredients list
1/2 cup butter, soft
1/2 cup crisco
1/2 cup sugar
1 cup brown sugar firmly packed into measuring cup
2 eggs
1 tsp chocolate extract (or vanilla)
1 2/3 cups all purpose flour
1 cup bread flour
1/2 cup black cocoa
6 tbs cornstarch
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
16 oreos, crushed
1 cup milk chocolate chips
Directions – in a bowl, cream butter, crisco, sugar and brown sugar. Add eggs and extract. Blend in dry ingredients. Fold in crushed oreos, then chips. Scoop out 1/4 cups 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.
For Sabres game night and MLB opening night, I made 2 treats – lemon frosted lemon brownies wuth crushed lemon oreos…and these lemon cookies with crushed lemon oreos and lemon frosted I am a huge fan of adding crushed cookies to cookie dough…. so when I saw these lemon oreos, I bought them and knew I could add them to a lemon cookies recipe.
I used a mix of cake flour and all purpose flour in these, but you can use entirely all purpose flour if you want.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the dough a few hours before baking. And, preheat your oven before baking
Ingredients list
1 cup butter, softened
1 cup sugar
2/3 cup brown sugar, firmly packed into measuring cup
1 egg yolk
1 egg
1 1/2 tsp lemon extract
2 tbs lemon juice (I used bottled)
2 1/4 cups all purpose flour
1 cup cake flour
1 tbs cornstarch
3/4 tsp baking soda
1/2 tsp salt
16 lemon oreos, finely crushed
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg, yolk, extract and lemon juice. Blend in dry ingredients. Mix in crushed oreos. If dough seems a little dry, add a tbs or 2 of water. Evenly divide dough into 10 tall mounds.
Chill a few hours. When ready to bake, preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 9 to 11 minutes, no longer. Cool completely.
If you want, you can frost these. Store in covered container.
Frosting ingredients list
1 1/2 cups powdered sugar
2 tbs lemon juice
Combine these ingredients in a bowl. If frosting seems too thick, you could add a tsp or 2 of water. Frost cookies.
I didn’t have time to make oatmeal cookies, so I made them in bar form. And I frosted them with a simple vanilla frosting. Perfect for Sabres game day and our ESPN Radio broadcast of the Big 12 title game tonight.
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
2 cups brown sugar, firmly packed into measuring cup
1/4 cup molasses
1 tsp vanilla
2 eggs
2 cups quick oats
1 tsp cinnamon
1 tsp baking powder
1 1/2 cups flour
Directions – preheat oven to 350 degrees. Line a 10×15 pan with tin foil and spray with pam. Set aside. In a bowl, mix butter and brown sugar. Add molasses and vanilla. Mix in eggs. Stir in remaining ingredients. Evenly press into prepared pan (I moistened my hands with water to do this). Bake 20 to 24 minutes, no longer. Cool completely.
Frosting ingredients list
1 1/2 cups butter
3 to 4 cups powdered sugar
Heavy cream or milk (enough to get the consistency you want)
1 tsp vanilla
Directions- combine ingredients in a bowl. Frost bars.
Instead of brownies, I thought I would make chocolate sugar cookie bars with black cocoa. And topped with ganache (a fancy word for melted chocolate and heavy cream).
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the black cocoa). And preheat your oven to 350 degrees before baking.
Ingredients list
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp chocolate extract (or vanilla)
2 cups flour
1 cup black cocoa
1 tsp baking powder
1/2 tsp salt
Directions- preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside. In a bowl, cream butter and sugar. Add eggs and extract. Blend in dry ingredients, slowly. Evenly spread into prepared pan. Bake 20 to 22 minutes, no longer. Cool completely.
Ganache ingredients
3/4 cup heavy cream
2 cups chocolate chips
Directions- in a microwave safe bowl, heat cream 2 minutes. Add chocolate chips. Let sit 3 minutes. Stir smooth. Let sit 10 minutes, then frost bars.
Rob asked for brownies today, with some crushed oreos on top. So I made those, cut out a few for him and wantes to make the rest a little fancy, so I topped them with caramel frosting, melted milk chocolate chips and crushed oreos.
My caramel layer got a little thicker and harder to than I wanted, because I went to let Gracie in and the cold air hit it and really made it too thick to spread, so I microwaved it for 30 seconds and was able to spread it.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 350 degrees before baking.
Brownies ingredients
1 cup butter
1 3/4 cups dark chocolate chips
1 1/2 cups sugar
1/2 cup brown sugar, firmly packed into measuring cup
5 eggs
2 tsp vanilla
1 1/4 cups flour
1 tsp salt
2 tbs special dark cocoa
1 cup chocolate chips
Crushed oreos
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a microwave safe bowl, melt butter and dark chocolate chips. Mix in brown sugar and sugar. One at a time, beat in eggs, then vanilla. Do not overnight. Blend in dry ingredients. Mix in chips. Evenly spread into pan. Sprinkle crushed oreos on top. Bake 25 to 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely. Using the bottom of a wooden spoon, poke holes, about halfway down, in brownies.
Caramel frosting ingredients
6 tbs butter
1 3/4 cups brown sugar, firmly packed into measuring cups
1/4 cup plus 3 tbs heavy cream
Pinch of salt
2 tsp vanilla
Directions – in a saucepan, heat butter, brown sugar, heavy cream and salt over medium heat to a boil, stirring occasionally. Once boiling, contstantly stir until thick (from 5 to 10 minutes). Remove from heat and add vanilla. Wait a minute or two, then pour over brownies. Let set about 5 minutes.
In a microwave safe bowl, melt 1 cups milk chocolate chips in 45 seconds until you can stir melted. Pour over caramel layer. Top with more crushed oreos.
I wanted to bake a treat for my non peanut butter, non chocolate loving work friends. And I needed to make them quickly after running errands, so I opted for sugar cookies using melted butter. The dough does not need chilling. The cookies come out nice and soft and thick.
I used a combo of all purpose flour and bread flour. You can entirely use all purpose flour. Scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven before baking.
Ingredients list
1/2 cup butter, melted
3/4 cup sugar
1 egg yolk
2 tsp vanilla
3/4 cup plus 2 tbs flour
1/4 cup bread flour
1/2 tbs cornstarch
1/4 tsp baking powder
1/4 tsp salt
Directions – preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. In a bowl, mix melted butter and sugar. Blend in yolk and vanilla. Stir in dry ingredients. Scoop out 1/4 cups of dough. Roll into balls and slightly flatten. Stagger on prepared cookie sheet. Sprinkle tops with extra sugar. Bake 11 to 14 minutes, no longer. (Bottoms will be light golden). Cool completely. Frost with a simple vanilla frosting, if desired.
Frosting ingredients
2 tbs butter, melted
2 cups powdered sugar
1 tsp vanilla
Heavy cream or milk
In a bowl, combine butter, powdered sugar and vanilla. Add enough milk or cream to get the consistency you want. Frost cookies. Store in covered container.
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.
cookies by christine 