One week from tonight, the Bills and Rams kick off the 2022 NFL season. And to celebrate, such an occasion, I made brownies. Plus they fulfill Rob’s treat request. A win-win. Go Bills !!!
A couple of tops for you – remember to spoon your flour from your flour bag into your measuring cup. Also, preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temperature.
Ingredients
1/2 cup butter
1/2 cup dark chocolate chips
2 eggs
1 cup sugar
1/3 cup baking cocoa powder
1/2 cup flour
1/2 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes before baking. Line and 8×8 pan with parchment paper and spray the papered pan. In a microwave safe bowl, heat dark chocolate chips and butter in 30 second increments until you can stir it smooth. Add sugar and eggs. Blend in cocoa and flour. Fold in chocolate chips. Spread into pan. Sprinkle with additional chips. Bake 20 to 25 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely (although Rob is never good at that step before eating). Cut and store in covered container.
Peanut butter cookies with peanut butter chips and peanut butter m&ms
I have been baking a LOT of chocolate chip variety cookies and brownies lately and wanted to make something different. Plus, I wanted to give something to our friends as a thank you for helping us put recently. They love peanut butter treats so I made peanut butter cookies (extra large, of course), with Peanut butter m&ms and peanut butter chips. These made only 9, but they are large.
Remember to scoop your flour from your flour bag into your measuring cup and to chill the dough for a few hours before baking.
Ingredients
1 cup butter, grated with a cheese grater or chopped up into tiny cubes
1 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup peanut butter
1 cup cake flour
1 tbs cornstarch
1 tsp baking soda
2 cups all purpose flour
1 cup peanut butter m&ms
1 cup peanut butter chips
Directions – cream butter, brown sugar and sugar. Add eggs, vanilla and peanut butter. Blend in dry ingredients. Fold in chips and m&ms. Divide dough evenly into 9 pieces and form tall mounds. Chill a few hours. Preheat oven to 410 degrees for 20 minutes. On a baking sheet lined with nonstick baking liners, place 4 to 5 cookies. Bake 10 to 12 minutes (light golden patches). They may seem undercooked, but will cook more once removed from oven. Let cool 30 minutes on sheet. Cool completely and store in covered container.
With summer in full swing, I figured a smores recipe was in order. (Nothing like heating the oven up on a humid day!) These are a chocolate cookie topped with a Graham cracker cookie and frosted with toasted marshmallow frosting the topped with melted milk chocolate. This basically is a chocolate chip cookie dough, divided in half with a few ingredients added to each divided half to get the chocolate and graham cracker cookie dough. I tossed some milk chocolate chips in the graham cracker cookie. You can leave them out or also add some to the chocolate cookie too.
Yum!
I chilled these cookie dough mounds overnight. They still spread and are huge, but I felt the chilling of the dough was still beneficial. Remember to scoop your dough from your flour bag into your container so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so you get to the right temp.
Cookies ingredients
1 1/2 cups butter, softened
1 cup sugar
1 1/4 cups brown sugar
3 eggs
1 tbs vanilla
3 1/2 cups flour
Additional 1/4 cup flour
2 tsp baking soda
1 tsp baking powder
1 tbs cornstarch
1 1/2 cups graham cracker crumbs
1/2 cup baking cocoa
1 cup milk chocolate chips
Directions- cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in 3 1/2 cups flour, baking soda, baking powder and cornstarch. Divide dough in half. To one half, blend in graham cracker crumbs. Divide into 12 even size pieces. Roll into balls and slightly flatten. To other half, add baking cocoa and remaining 1/4 cup flour. Divide into 12 even size pieces. Roll into balls and slightly flatten.
Graham cracker cookie dough on top of chocolate cookie dough
Place a graham cracker flattened dough on top of a chocolate flatten dough.
Chill a few hours. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 13 to 15 minutes (there will be light golden patches on the graham cracker cookie part). Cool completely.
Ready to be frosted!
Toasted marshmallow frosting ingredients
1/2 cup butter melted
2-3 cups powdered sugar
Milk
12 regular size marshmallows, toasted
Directions- beat butter and powdered sugar. Add enough milk to get the consistency you want. Set aside
To toast marshmallows – set oven to high on broil. Line a pan with tin foil and spray with Pam. Broil marshmallows, checking after increments of 45 seconds, to make sure they don’t burn. Immediately add to butter mixture. Fost cooled cookies.
Almost done!
Top with melted chocolate. Store in covered container.
Voila!
Thank you so much for stopping my today! I hope you have a wonderful day, filled with peace, love and happiness
Today’s recipe is devil dogs. They seem remarkably like whoopie pies, Suzy q’s or whatever other similar Hostess or Drake’s (or where I’m from – Stroemanns).. though for whoopie pies, I tend to use cake mixes and devil dogs, i opt for homemade. Anyways, I think these devil dogs came out ok.
Devil dogs ingredients
1 cup butter, softened
2 cups sugar
2 eggs
1 tbs vanilla
4 cups flour (scooped from your bag into your measuring cup)
1 cup baking cocoa
3 tsp baking soda
Directions – preheat oven to 350 degrees for 20 minutes. Place parchment paper on a large cookie sheet or spray a canoe/twinkie pan with baking spray. (I used both pans). Cream butter and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out dough and fill canoe pans halfway full. I used a medium cake batter scoop, which is 7 tsp of dough. On the parchment paper cookie sheet, scoop out dough (7 tsp) and form a square on the parchment paper. I made mine kinda large. Bake 11 to 14 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Filling ingredients
1 cup butter, softened
1 cup marshmallow fluff
3 cups powdered sugar
Directions – blend butter and fluff. Mix in powdered sugar. If filling seems stiff, add a little milk to get the consistency you want.
Assembly – slice canoe/twinkie devil dogs in half horizontally. Spoon filling between the two pieces. Or spoon filling between two of them pieces that were baked on the cookie sheet with parchment paper. Store in covered container.
Kinda large!
Thanks for stopping by today. I wish you a day of peace, love and joy. And remember to be kind. The world needs your kindness
These are a request from my youngest goddaughter Sara, for her dance recital tomorrow. They are chocolate cookies stuffed with oreos. I have a couple of these recipes. For these, I used melted chocolate chips, in addition to baking cocoa. They came out huge because I used 4 tbs of dough. Next time I will use 2 tbs.
A yellow m&m signifies a golden oreo inside!
Ingredients
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1 tsp salt
2 2/3 cups chocolate chips, melted (I used a combo of milk and semisweet chocolate chips)
4 eggs
1 tbs vanilla
10 tbs butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
Oreos!!!
Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in chocolate. Fold in dry ingredients. Dough will be a little soft. Chill for 30 minutes or so. Scoop out two tbs of dough. Cover an oreo. Repeat process. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Bake 13 to 15 minutes. Cool completely. Store in covered container.
From time to time, when I peruse chocolate cake recipes to bake, I come across the chocolate cake from Portillo’s in Chicago. It’s a restaurant known for Chicago style hot dogs, Italian beef and chocolate cake. The recipe I found on a couple different sites (including Hellman’s) uses a chocolate cake mix, eggs, water and mayonnaise (as opposed to vegetable oil). You could also add chocolate chips, but i forgot. I also went with a homemade chocolate frosting. It is 100 degrees in CT this weekend, so I kept the cake in the fridge. My hubby is not a cake person, but he loves himself some frosting and he was a fan of this frosting!
Check out the frosting!
Ingredients
1 chocolate cake mix (i used devil’s food)
1 cup cold water
3 eggs,
1 cup mayonnaise
1 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. Spray 2 nine inch cake pans with baking spray. In a bowl, combine cake mix, water, eggs and mayo. Beat on medium speed with a mixer for 2-3 minutes. Add chips. Divide evenly into prepared pans. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out with a few crumbs. Remove from oven. Cool 10 minutes in pans. Remove from pans and cool completely.
Frosting ingredients
1 cup butter, softened
4 cups powdered sugar
1 1/2 cups baking cocoa
1 1/2 cups heavy cream
1 tbs vanilla extract
Directions- combine ingredients and beat on low speed until combined. Beat on medium speed until creamy. Frost cake
Thanks so much for stopping by! I wish you a day filled with peace, happiness and love.
When you can decide between a chocolate chip cookie and a brownie, you combine them! No better way to celebrate a weekend of game 7s in the NHL and NBA Playoffs. 7 game sevens total. Wow! What an awesome time of year!
Cookie monster!
Chocolate cookie ingredients
8 tbs butter
2/3 cup chocolate chips
1 tsp vanilla
2 eggs
3/4 cup brown sugar
1/4 cup sugar
1 3/4 cups flour
1/4 cup baking cocoa
1 tsp baking powder
1 tsp cornstarch
1/3 cup chocolate chips
Directions – in a microwave safe bowl, melt butter and chips in 45 second increments until you can stir mixture smooth. In a bowl, beat eggs, sugar, brown sugar and vanilla. Add chocolate mixture. Blend in dry ingredients then chips. Chill for 15 minutes in fridge
Chocolate chip cookie dough ingredients
1/2 cup butter, cold, shredded with a cheese grater
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 yolk
1 tsp vanilla
3/4 cup cake flour
1 1/4 cups flour
1 tbs cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
2 cups chocolate chips
Directions – cream butter, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips.
Cookie assembly – using a 1 1/2 cookie scoop (or measuring spoons), scoop out your dough. Layer a scoop of chocolate dough, a scoop of chocolate chip cookie dough, another scoop of chocolate dough, and another scoop of chocolate chip dough (6 tbs of dough, total). Roll into a ball to marble the doughs. Chill a few hours or over night.
This is how I stagger my cookies
When ready to bake – preheat oven to 400 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper, stagger cookies on a sheet. I fit 7 to a sheet. They do spread a little. Bake 15 to 18 minutes. Cool completely. Store in covered container.
Thank you so much for stopping by today. I wish you a day filled with peace, love and joy.
My husband requested a funni bone treat today, which is a chocolate cake, with a peanut butter filling and a chocolate ganache on top. I asked if he wanted a brownie or chocolate cake base and could not decide, so I combined them! I used a chocolate cake mix, a brownie mix, eggs, water and oil. I used a cookie sheet 18×12. A warning – this makes a large sheet of brownie cake!
Brownie cake ingredients
1 chocolate cake mix
1 brownie mix
4 eggs, beaten
1 cup vegetable oil
1 1/4 cups water
Directions – preheat oven to 350 degrees for 20 minutes before baking. Line an 18×12 cookie sheer with parchment paper. In a bowl, combine cake mix and brownie mix. Blend in oil and water. Fold in eggs. Spread into prepared pan. Bake 16 to 20 minutes, until a toothpick inserted in the center comes out with a few crumbs. Cool completely. Cut into rectangles .
Peanut butter fudge filling
1 stick butter
3/4 cup sugar
1/3 cup evaporated milk
1 bag peanut butter chips
1 cup powdered sugar
Directions – over medium-low heat, melt butter, sugar and evaporated milk, stirring occasionally. Bring to a boil and let boil 1 minute. Add chips and stir until melted. Remove from heat. Add powdered sugar. Set aside to firm up.
Ganache ingredients
1 cup heavy cream
1 1/2 cups chocolate chips
1 1/2 cups milk chocolate chips
Directions – in a microwave she bowl, microwave cream for 90 seconds. Add chips, swirling cream to cover then. Lwt set 5 minutes. Stir smooth.
Now to the assembly steps!
Slice a piece in half, horizontallySpread peanut butter fudge layer on one halfTop with other half of brownie cake pieceFrost with ganache
Thanks so much for stopping by today! I wish you a day of peace, happiness and love. Remember to be kind. Even a small act of kindness can make a big difference for someone.
On a chilly Saturday night, I got a treatI request from my chief taste tester.. it was also a way to keep our pup in chill mode for a while. (she only got one walk today and was a little wound up). It is amazing how quiet and good she is when I am baking. So I decided on milk chocolate chip macadamia nut cookies. It was one of my favorites from Mrs Fields many years ago. Did you have a favorite from a mall cookie place? My mom and dad loved the peanut butter cookie cups with chocolate frosting. I always remember when my mom and I would leave the McKinley Mall in Buffalo, after a day of shopping, that we always stopped to bring those cookies home to my dad.
I used a mixture of all purpose flour and cake flour, but you can use entirely all purpose flour.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you pour it dorectly into the cup, you pack it in..resulting in too much flour and a dry cookie. Also. preheat your oven for 20 minutes before baking so it cycles to the right temp.
Yum!
Ingredients
1 cup butter, cold, shredded with a cheese grater
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 cup cake flour
1 tbs cornstarch
1 tsp baking soda
1/2 tsp salt
1 bag milk chocolate chips (10 to 12 oz)
1 cup macadamia nuts
My ode to Mrs Fields
Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. In a bowl, cream butter brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips and nuts. Divide evenly into 16 pieces of dough and shape each into tall mounds. Stagger mounds on prepared sheet. Bake 9 to 12 minutes, until you see golden patches on top. They may seem a little doughy, but they will continue to firm up once removed from the oven. Let set on sheet for a half hour before eating. (Rob could only wait 10 minutes!). Cool completely. Store in covered container.
Thank you for stopping by today. I hope you have a wonderful day filled with happiness and joy. And Go Bills!
These brownies, a request from my hubby, which we will bring to his mom tomorrow. They are not a pre-victory treat for the Bills. I repeat, they are not a pre-victory treat. I can not take such chances heading into a divisional playoff game at Kansas City tomorrow. I may not be superstitious, but a little stitious! Or maybe I am superstitious. I text my college roomate every game day and we are on a 6 game winning streak. Coincidence? I think not. Go Bills!
Reminders -preheat your oven to 325 degrees for 20 minutes before baking. Scoop your flour from your flour bag into your measuring cup. Don’t overmix the batter. Just mix it until the flour is blended in.
A brownie masterpiece!
Ingredients
1 1/3 cups dark chocolate chips
5 1/3 tbs butter
1 cup sugar
2 tbs water
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 tsp salt
Directions – preheat oven to 325 degrees. Line an 8×8 pan with parchment paper and spray with baking spray. In a saucepan, melt butter, chocolate chips, sugar and water over low-medium heat. Stir occasionally until chocolate and butter melted (does not take long). Remove from heat and pour into a bowl. Beat in eggs and vanilla. Blend in flour and salt. Spread into prepared pan. Bake for 27 to 32 minutes, or until a toothpick inserted,in the center comes out with a few crumbs. Cool completely.
Ganache ingredients
1/2 cup heavy cream
3/4 cup semisweet chocolate chips
3/4 cup milk chocolate chips
Directions- pour chips in a bowl. In a saucepan, heat cream over medium heat until it bubbles. Pour over chips. Cover and let stand 5 minutes. Stir smooth. If you have a few chips that won’t smooth (did I just create a new verb?), you can microwave mixture in 20 second increments until you can stir it smooth. Cut brownies and store in covered container.
Thanks so much for stopping by today. I hope you have a wonderful day, filled with peace, joy and love. And remember to be kind. Your kindness may be just what someone needs that day.
cookies by christine 