Tag Archives: delicious

Football Friday #8 and Happy Halloween!

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Go Bills and Happy Halloween!

These sugar cookies are awesome.. so easy to make and so soft. And no chilling of the dough is necessary. These cookies are my all-time favorite to make, bringing back memories of making cutouts with my mom. I am terrible with decorating, so these jack o lanterns are one of the few things people can decipher. I started out frosting some and decorating with mini yellow and green m&ms. That was too time-consuming, so I sprinkled a handful on top of some other cookies instead. Then, to speed up the process, I made sandwich cookies.

Jack o lantern

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, preheat your oven for 20 minutes before baking so the oven cycles to the right temp.

A handful of m&ms
  • Ingredients
  • 1 1/2 cups crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 4 cups flour
  • 1 tsp baking powder

Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with non-stick baking liners. In a large mixing bowl, cream crisco and sugar 3 to 4 minutes. Blend in eggs and vanilla. Slowly blend in dry ingredients. Lightly flour your countertop. Roll out dough to desired thickness (I like mine thick), and cut. Place on prepared cookie sheer. Bake 8 or 9 minutes. (Cookies will be light, but no doughy. Do not overcook). Cool completley.

  • Frosting ingredients
  • 3 tbs melted butter
  • 4 cups powdered sugar
  • Milk (enough to get the consistency of frosting you want)
  • 1 tsp vanilla

Blend together. Frost or fill cookies. Store in covered container.

And the sandwich cookie!

Thanks for stopping by today!!! Wishing you love, happiness, and joy

Red velvet whoopie pies

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Red velvet whoopie pies

This whoopie pie recipe is super easy. I chose red velvet, but you can use any flavor. I opted for a cream cheese filling. And I even used my whoopie pie pans. (One of many baking items I have that really don’t have more than one use, along with my churro maker -looks like a foreman grill used for burgers, and a twinkie pan.

Remember to preheat your oven to 350 degrees for 20 minutes before baking. You can use a cookie sheet, just line it with a nonstick baking liners or parchment paper. Also, I let the butter and cream cheese soften in a bowl on my countertop while I baked the pies, to speed up the process.

  • Whoopie pie ingredients
  • 1 red velvet cake mix
  • 2 eggs
  • 1/3 cup vegetable oil

Directions- preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. In a bowl, mix cake mix, eggs and oil. Scoop out 1 1/2 tbs of dough and roll into balls. Stagger on prepared sheet. Bake 8 to 9 minutes (no longer). Cool completely.

  • Filling ingredients
  • 4 tbs butter, softened
  • 4 tbs cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla

Directions – cream butter and cream cheese. Blend in vanilla. Slowly, mix in powdered sugar. Spoon a generous amount between 2 whoopie pies. Store in covered container.

Thanks so much for stopping by today. I wish you a day filled with love, joy and peace. Remember to be kind!!!

Olive oil chocolate chip cookies

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Olive oil chocolate chip cookies

Another chocolate chip cookie recipe. This one uses olive oil instead on butter or crisco. I was quite pleased with how they turned out. I used my 1/4 cup cookie scoop, so they are big!

Notes- spoon your flour from your flour bag in your container so you get the correct amount. I scooped out my dough and put it in the freezer for an hour, to keep them from spreading too much. You could also pop the mounds of dough in the fridge for a few hours. Preheat your oven for 20 degrees before baking so the oven cycles to the right temp.

  • Ingredients
  • 1/2 cup olive oil
  • 3/4 cup sugar
  • 1/2 cup plus 2 tbs brown sugar, packed into your measuring cup)
  • 1 egg
  • 1 yolk
  • 2 tbs warm water
  • 2 1/4 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cups chocolate chips

Directions – in a bowl, combine olive oil, sugar and brown sugar. Add egg, water, and yolk. Blend in dry ingredients. Mix in chips (i used my hands at this point, like making meatballs). Scoop our 1/4 cups of dough. Roll into tall mounds. Chill a few hours in fridge or freeze for an hour. Preheat oven to 350 degrees before baking. Line a sheet with nonstick baking liners. Bake 12 to 14 minutes (light golden patches on top) store in covered container

Thanks so much for stopping by today!❤️💙❤️💙❤️💙

Football friday #6 – Monster cookies for a monster football game on Sunday

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Go Bills!

For the 5th (!) time since the fall of 2020, the Bills are playing the Chiefs. Both teams are 4-1, and jockeying for the top spot in the AFC. Monster game calls for monster cookies! These are huge, filled with peanut butter, oats, chocolate chips, mini m&ms and milk chocolate chips. Go Bills!

Reminders- spoon flour from flour bags into measuring cups to get the right amount. Preheat oven to 400 degrees for 20 minutes before baking.

  • Ingredients
  • 1 cup butter, cold, grated with a cheese grater or cut into tiny squares
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 1/2 cups peanut butter
  • 2 eggs
  • 2 yolks
  • 1 cup quick oats
  • 2 cups cake flour
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp cornstarch
  • 1 cup milk chocolate chips
  • 1/2 cup m&ms
  • 1/2 cup chocolate chips

Directions -preheat oven to 400 degrees before baking. Line 2 cookie sheets with nonstick baking liners. In a large bowl, cream butter, brown sugar and sugar. Add eggs and yolks. Blend in dry ingredients and oats. Mix in m&m and chips. (I actually ised my hands for that last part). Divide dough into 12 equal pieces. Roll into balls. Flatten slightly. Bake 10 to 12 minutes in the preheated oven. Cool completley. Store in covered container.

That’s a lot of cookie!

Thanks for stopping by today! If you make these, let me know how they turn out!

Chocolate milk chocolate chip and m&m cookies for football Friday #4

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Go Bills!

I have this bag of mini m&ms that seems endless.  No matter what I bake, there always appears to be a half bag left.  In my attempt to use them up, I present chocolate cookies with mini m&ms and milk chocolate chips.  Here’s to week 4!  Go Bills!

Remember to scoop your flour and baking cocoa from your flour bag into your measuring cup, so you get the correct amount.    Also, preheat your oven to 350 degrees or 20 minutes before baking so it cycles to the right temp.

Football Friday
  • Ingredients
  • 1 cup butter, melted
  • 1 cup brown sugar (firmly packed into measuring cup)
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour (scooped from flour bag into measuring cup)
  • 1 cup baking cocoa
  • 11/2 tsp baking soda
  • 1 cup mini m&ms
  • 1 cup milk chocolate chips

Direction – preheat oven to 350 degrees for 20 minutes before baking.  Line a cookie sheet with parchment paper.  mix butter and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients and fold in chips and candy.  Scoop out 1/4 cups of dough.  Using floured hands, shape dough into tall mounds and stagger on prepared cookie sheets.    Bake 13 minutes. (Do not overtake or they will dry out).   Cool completely. Store in covered container.

Thanks for stopping by!   Have a wonderful day!!

Football Friday # 3 – frosted sugar cookies

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Some are specially decorated with red and blue m&ms. Go Bills!

I thought frosted sugar cookies would be a great way to celebrate this third Friday of the NFL season. These use 1/2 tsp of cream of tartar. If you don’t have any, you can substitute 3/4 tsp baking powder. I didn’t chill the dough and they came out fine.

If you don’t want to do the spray glass in Pam, dip in sugar and slightly flatten cookies with sugar dipped glass, you can just slightly flatten them.

Remember to scoop your flour from your flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes before baking.

  • Cookie ingredients
  • 1 cup butter, softened
  • 3/4 cup oil
  • 1 1/2 cups sugar
  • 3/4 cup powdered sugar
  • 2 eggs
  • 2 tbs water
  • 5 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar (or 3/4 tsp baking powder)

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper or baking liners. In a bowl, cream butter, oil, sugar, powdered sugar, eggs and water. Add dry ingredients. Scoop out 1/4 cups of dough and roll into balls. Stagger on prepared cookie sheets. Spray the bottom of a drinking glass with Pam and dip bottom of glass in sugar. Slightly flatten each cookie on sheet (you will have to repeat spraying of bottom of glass and dipping in sugar process). Bake at 350 degrees for 12 minutes (no longer). Cool completely.

  • Frosting ingredients
  • 4 1/2 cups powdered sugar
  • 1 1/2 cups butter, softened
  • 3 tbs milk
  • 2 tsp vanilla

Directions – blend butter and powdered sugar. Add milk and vanilla. Frost cookies. Place in covered container and store in fridge.

Cookie monster!

Thank you for stopping by today. Wishing you a wonderful day! And I hope the Bills smash the Dolphins on sunday!

One week until the NFL season opener brownies

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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.

Thanks for stopping by today!!❤️❤️❤️

XL Peanut Butter cookies with Peanut Butter M&Ms and peanut butter chips

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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.

Smores cookies with toasted marshmallow frosting

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Happy summer!

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

Devil dogs

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Devil dogs/whoopie pies, Suzy q’s

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