The first treat of the week – Double M&M cookies. They are like a chocolate chip cookie, but instead od chips, I used two types of m&ms – mini and regular size.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.
I recommend chilling the dough for a few hours before baking to help keep the cookies thick. And, preheat your oven before baking so the oven cycles to the right temp and you get the perfect cookie.
Ingredients list
1/2 cup butter, melted and placed in a bowl in the fridge for 10 to 15 minutes to cool it down
1/4 cup sugar
1/2 cup brown sugar, firmly packed into measuring cup
1 egg
1 tsp vanilla
1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup mini m&ms
1/2 cup m&ms
Directions – in a bowl, blend melted butter, sugar and brown sugar. Add egg and vanilla. Fold in dry ingredients. Blend in m&ms. Divide dough into thirds. Then divide each third of dough into thirds. Chills doughs a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet, like below.
Bake for 9 to 11 minutes, no longer than that. Cool completely. Store in covered container.
After a rough sunday in Miami, I am making a plea to the football gods for my Bills for week 11 and am doing so with this request from my husband and a copycat of the cheesecake factory oreo dream extreme cheesecake.
This does take some time, but is worth it. I used neufactel cheese, which is lower fat and lower calorie, so I added some cornstarch to help firm up the cheesecake layer.
Flourless Cake ingredients
1 cup chocolate chips
8 tbs butter
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
3 eggs
1/2 cup unsweetened baking cocoa
Directions – preheat oven to 375 degrees. in a microwave safe bowl, heat chocolate chips and butter in 45 second increments until you can stir smooth. Add sugar, salt, and vanilla. Blend in eggs well. Line a 9″ round pan with parchment paper. Evenly spread batter into pan. Bake 18 to 22 minutes. Cool completely
Ganache ingredients list
2 cups chocolate chips
2 cups heavy whipping cream
Directions – in a microwave safe bowl, heat cream for 3 minutes. Add chips. Let sit for 5 minutes. Stir smooth. Place in fridge.
Cheesecake ingredients
24 oz cream cheese (I used neufactel, which is softer and lower calorie and lower fat)
1 cup sugar
2 tbs flour
6 tbs cornstarch (if you are using neufactel or low fat cream cheese)
3/4 cup greek yogurt
2 eggs
1 yolk
2 tsp vanilla
12 to 16 Oreo cookies
Directions – preheat oven to 325 degrees. Line a 9 inch springform pan with tin foil and spray with baking spray. In a bowl, cream cream cheese, sugar and flour (and cornstarch if you are using a lower fat cheese). Blend in Greek yogurt and vanilla. Fold in eggs and yolk. Pour 1/3 into prepared pan. Top with 6 to 8 oreos and press down gently. Top with a other third of batter and gently press 6 to 8 oreos on top. Top with remaining third of batter. Bake 55 to 60 minutes (middle jiggles a little and edges are set). Turn off oven. Crack oven and leave cheesecake in for an hour. Transfer to fridge for a few hours.
Cookies and cream mousse
1 cup heavy cream
1/3 cup powdered sugar
Crushed oreos (8 to 10)
Directions – in a bowl, whip cream amd powdered sugar to stiff peaks. Blend in crushed oreos. Put in fridge.
When ready to assemble – beat chilled ganache for a few minutes so it is spreadable. Place flourless cake on a plate. Spread a thin layer of ganache on top. Gently place cheesecake on top of ganache layer. Smooth oreo mousse on top of cheesecake layer. Use rest of ganache on top and sides. Store in fridge.
I thought treats were in order today – for our hard working MLB crew who worked that 18 inning world series game last night and is right back at it for game 4 tonight, plus, the Frozen frenzy on ESPN with all teams playing. In addition to the fall classic, i will be focused in on the Sabres game!
This dough does not need chilling. Cookies stay puffy, as you can see.
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 crisco or butter flavor crisco
1 cup peanut butter
1 cup brown sugar, firmly packed into measuring cup
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
Hershey kisses
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream butter crisco, sugar, brown sugar and peanut butter. Add eggs and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough. I used one of my cookie scoops.
Roll tops in sugar, if you want. Stagger on prepared cookie sheets.
Bake 9 to 11 minutes, no longer. Gently press unwrapped kisses on top. Cool completely.
That is a mouthful of a title, I know. But these are a seriously chocolate cookie – melted dark chocolate chips in the dough and filled with mini m&ms and milk chocolate chips.
To melt the chips – place them in a microwave safe bowl and melt them in 45 second increments until you can stir smooth.
Remember to scoop your flour from your flour bag so you get the right amount. Also, chill the individual doughs for a few hours before baking, and preheat your oven before baking.
Ingredients list
10 tbs butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
4 eggs
1 tbs vanilla
2 2/3 cups dark chocolate chips (melted)
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1 tsp salt
Mini m&ms
Milk chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in melted chocolate chips. Fold in dry ingredients. Mix in m&ms and milk chocolate chips. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet like below.
Bake 10 to 12 minutes, no longer. Right after removing from oven, gently press more milk chocolate chips on top of cookies.
These will likely be gushy. Pop them in the fridge to firm them up. Store in covered container.
This is the sugar cookierecipe I use for all my holiday cutout cookies – halloween, Thanksgiving, Christmas, Valentine’s Day, Easter, football ( i know football is not a holiday but if i have cookie cutters for something, it is a holiday for me) This recipe is from a friend of my family. They bring back a lot of wonderful memories of baking with my mom when I was younger. And these were my dad’s favorite cookies and he loved the dough too!
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.
Ingredients list
1 1/2 cups crisco
1 1/3 cups sugar
4 eggs
1 tbs vanilla
4 cups flour
1 tsp salt
1 tsp baking powder
A plethora of pumpkins!
Directions – preheat oven to 350 degrees. in a bowl, cream butter and sugar. Add eggs and vanilla. Slowly blend in dry ingredients. Sprinkle flour on your countertop and roll out dough to desired thickness. Cut out cookies. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 8 minutes, no longer. Cool completely.
A gaggle of ghosts
Frosting ingredients
1/2 cup butter, softened
3 cups flour
1 tsp vanilla
1 to 3 tbs heavy cream (depending on consistency you want)
Food coloring or sprinkles
In a bowl, combine ingredients. Frost cookies and sprinkle with sprinkles. Store in covered container.
For our MLB postseason Doubleheader- NLCS Game 3 and ALCS Game 4, I present black cocoa brownie whoopie pies with cookie dough filling.
Remember to scoop your flour bag into your measuring cup so you get the correct amount and preheat your oven before baking.
Brownie whoopie pie ingredients
1 cup butter, melted
1 cup sugar
1/2 cup brown sugar, firmly packed into measuring cup
2 tsp vanilla
2 eggs
2 cups flour
1/2 cup black cocoa
1 ts
1 tbs cornstarch
1 tsp baking soda
1/2 tsp salt
Directions – in a bowl, combine melted butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough and form tall mounds. Chill a few hours. Preheat oven to 350 degrees. On a cookie sheet lined with parchment paper, stagger cookies doughs. Bake 9 to 11 minutes, no longer. Cool completely.
Cookie dough filling ingredients
1/2 cup butter, softened
1/2 cup plus 2 tbs brown sugar, firmly packed
2 tbs sugar
1 tsp vanilla
1/4 tsp salt
3/4 cup plus 2 tbs flour
2 tbs milk
1/4 cup mini chocolate chips (opt)
Directions – in a bowl, combine butter, sugar and brown sugar. Add flour and salt. Add enough milk to get consistency you want. Mix in chips.
For assembly –
Cut cookies in half, place flat side up.
Top one half with a spoonfuls of cookie dough.
Top with other half of cookie and smush down lightly.
For our ALDS Doubleheader on EsPN radio today, I made chocolate chocolate chip cookies with mini marshmallow bits.
Tigers-Mariners 330 pm eastern.
Blue Jays-Yankees 730 eastern
Remember to scoop your flour from you flour bag into your measuring cup so you get the right amount. Also, chill your individual doughs a few hours to prevent spreading and preheat oven to 350 degrees before baking.
Ingredients list
1/2, cup butter, softened
3/4 cup brown sugar, firmly packed into measuring cup
1 egg
1 tps vanilla
1 1/2 cups flour (scooped from flour container into measuring cup)
1/2 cup unsweetened cocoa powder
1 tbs cornstarch
3/4 tsp baking soda
1/4 tsp salt
1 cup milk chocolate chips
1 cup mini marshmallow bits
Directions – in a bowl, cream butter and brown sugar. Add egg and vanilla. Blend in dry ingredients. Mix in chips and marshmallow bits. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 350 degrees. Line a sheet with parchment paper. Stagger cookies on it.
Changing things up with a non chocolate treat today – lemon sugar cookies with lemon frosting. And I stepped it up by using lemon juice from actual lemons, as opposed to bottled lemon juice.
Remember to scoop your flour and powdered sugar from their respective bags into your measuring cups so you get the right amount. I also recommend chilling the individual doughs to keep them from spreading too much. And, preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1/4 plus 2 tbs vegetable oil
1/2 cup plus 2 tbs sugar
1/4 cup plus 2 tbs powdered sugar
1 tsp water
1 tsp lemon juice
1 tbs lemon zest
1 egg
2 3/4 cups flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp salt
Direction – in a bowl, cream butter, vegetable oil, sugar, and powdered sugar. blend in lemon juice, zest and eggs. Fold in dry ingredients. Scoop out 1/4 cups dough. Spray the bottom of a drinking glass with pam and gently flatten cookies (not too flat). Sprinkle with sugar.
Chill a few hours.
Preheat oven to 350 degrees. Kine a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 9 to 11 minutes, no longer. Cool completely.
I wanted to bring in a second treat for tomorrow because not everyone likes peanut butter. So I made chocolate chips bars. These are super easy and soft and delicious!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Remember to preheat yourvoven before baking.
Ingredients list
1 cup butter, melted and cooled 10 minutes
1 cup brown sugar, firmly packed into cup
3/4 cup sugar
2 eggs
1 egg yolk
2 tsp vanilla
2 1/2 cups flour
2 tsp cornstarch
1/2 tsp baking powder
1 tsp salt
2 cups chocolate chips
Directions – preheat oven to 350 degrees. Line an 8×8 pan with tin foil and spray with pam. Set aside. In a bowl, combine butter, sugar, brown sugar, eggs, yolk and vanilla. Blend in dry ingredients. Fold in 1 cup chips. Evenly spread into prepared pan. Sprinkle remaining chips on top and gently press into dough. Bake 30 minutes, no longer.
I wanted to make a different version of the black and white/ half moon cookies. Honestly, I don’t know the difference between the two. Anyways, I opted for a peanut butter cookie base and used a peanut butter frosting and 2 chocolate frosting. One is with milk chocolate chips and I didn’t make enough, so I made a second batch with unsweetened baking cocoa. I never get the amount of frosting right. Either too much or too little. Ugh. Oh and while taking a picture for this blog, I dropped a cookie on the floor. Gracie was not fast enough to get it before i tossed it in the garbage.
For the buttermilk, I used a sacco mix with water. You can also add 1 tbs or lemon juice or white wine vinegar to the 2/3 cup of milk, let it sit for 5 minutes and that also makes buttermilk.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also chilled the mounds of dough for a few hours before baking and shaped them a little taller to prevent from spreading as much. Preheat your oven to 350 degrees before baking. And don’t bake longer than 12 to 13 minutes. Tops may be a little gushy, but after they cool, pop them in the fridge to help firm them up.
Cookie ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
Directions – in a bowl, cream butter, peanut butter and sugar. Add eggsand vanilla. Blend in dry ingredients then buttermilk. Scoop out 1/4 cups of dough and chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies. Bake 12 to 14 minutes, no longer. Cool completely.
Chocolate glaze
2/3 cup chocolate chips
1 tbs butter
1 tbs corn syrup
Directions – melt chips and butter. Add corn syrup
Peanut butter glaze
1/3 cup peanut butter
3 tbs butter, soft
1 1/2 cups powdered sugar
3 tbs heavy cream
Blend together.
Place completely cooled cookies flat side up. Frost one side with peanut butter frosting, the other with chocolate frosting. Store in covered container.
cookies by christine 