These are super simple and are done in no time. just a few ingredients. No chilling of the dough necessary. While they would be fine on their own, I had some extra fluff filling so I made them into cookie sandwiches.
Ingredients list
1 brownie mix
2 tbs flour
2 eggs
1/4 cup vegetable oil
1 tsp vanilla
1 cup chocolate chips
Directions – preheat oven to 350 degrees. In a bowl, mix brownie mix, flour, eggs, vegetable oil and vanilla. Blend in chips. Line a cookie sheet with parchment paper. Scoop out 1/4 cups dough. Stagger on prepared sheet. Bake 11 to 14 minutes, no longer. Cool completely. These are fine on their own, or you can make them into sandwich cookies..
It is a typical summer day here today – hot and humid and close to 100 degrees. So what better treat to represent such a summer day than smores? And not just with graham crackers, but a graham cracker pound cake, some pieces topped with fluff frosting and melted hershey kisses and others topped with chocolate fluff frosting. The pound cake recipe is From one of my grandmothers, given to me a long time ago.
I read the secret to a good pound cake is putting it in a cold oven and then heating the oven to the right temp. So I tried it. Also, remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Same goes for the powdered sugar in the frosting.
A bit of advice, apply buttercream first, then melted chocolate. It is much easier than putting the chocolate on the cake first, then buttercream, I lesson I learned as seen below.
Graham cracker pound cake ingredients
16 tbs butter, softened
1/2 cup sugar
3 eggs
2 tsp vanilla
3/4 cup sweetened condensed milk
1 cup flour (scooped from flour bag into measuring cup so you get the right amount)
1/2 cup finely ground graham cracker crumbs
3/4 tsp baking powder
1/2 tsp salt
Line a 8×5 loaf pan with parchment paper and spray with baking spray. Set aside. In a bowl, cream butter and sugar. Beat in eggs one at a time, then mix in vanilla and condensed milk. Fold in dry ingredients and graham cracker crumbs. Evenly spread into prepared pan. Place in oven and turn oven to 350 degrees. Bake 35 to 42 minutes (toothpick inserted in center comes out with a few moist crumbs).
Cool completely. I sliced the pound cake.
and then cut the slices in half
Fluff frosting ingredients
1/2 cup butter softened
1/2 cup marshmallow fluff
1 tsp vanilla
1 3/4 cups powdered sugar
In a bowl, cream butter, vanilla, and fluff. Carefully blend in powdered sugar. Divide in half. To one half, add 1/2 cup melted chocolate chips. frost some cake pieces with melted chocolate
To the other pieces, I topped them with buttercream.
I got a request for dark chocolate brownies, so I went with a flourless version this time. Super simple and they only take 20 to 25 minutes to bake.
Remember to preheat your oven before baking.
6 tbs butter
1 cup dark chocolate chips
1/4 cup sugar
1/3 cup brown sugar
2 eggs
3 tbs unsweetened cocoa powder
3 tbs cornstarch
Directions – line an 8×8 pan with tin foil and spray with pam. Set aside. Preheat oven to 350 degrees. In a microwave safe bowl, combine butter and chocolate chips. Microwave in 45 second increments until you can still smooth. Add sugar and brown sugar. Mix in eggs one at a time. Blend in cocoa and cornstarch. Spread evenly into prepared pan. Bake 20 to 25 minutes (a toothpick inserted into center comes out with a few moist crumbs). Cool completely. Cut and store in covered container.
Thick. Dark chocolate. Fudge. Cake. With chocolate ganache. Not much else to say, really. If you love chocolate, you will love this cake.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat the oven before baking.
And I recommend making the ganache while the cake is baking so it can thicken up for when you are ready to frost the cake.
Ingredients list
1/2 cup butter, melted
1 1/4 cups brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
1/2 cup warm water
1 cup flour
1/4 cup black cocoa
1/2 tsp baking soda
Directions – preheat oven to 350 degrees. Line a round 8″ cake pan with parchment paper. In a bowl, combine melted butter and brown sugar. Add eggs, vanilla and warm warmed. Blend in dry ingredients. Evenly spread into prepared pan. Bake 25 to 32 minutes, or until toothpick inserted in center comes out with a few moist crumbs.
Ganache ingredients
1 cup heavy cream
1 1/3 cups dark chocolate chips
Directions – in a microwave safe bowl, heat heavy cream 2 to 3 minutes (make sure bowl is big enough so cream doesn’t boil over and make a mess in yiur microwave). Add chips and stir until chips and heavy cream are fully blended. Let it firm up while the cake bakes and cools. Frost cake.
Rob requested chocolate chip cookie bars. He will only eat one, so the rest will come in to work with me tomorrow. These are easy to make and are a big hit. Instead of scooping and baking cookies on a few cookie sheets, you just spread the dough in one baking pan and bake.
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 and cooled for 10 minutes
1 cup brown sugar (firmly packed into your measuring cup)
1/2 cup sugar
2 eggs
2 tsp vanilla
2 1/4 cups flour (scooped from your flour bag into measuring cups so you get the right amount)
1 tsp salt
1/2 tsp baking soda
2 cups chocolate chips
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside. In a bowl, combine butter, sugar and brown sugar. Mix in eggs and vanilla. Fold in dry ingredients. Stir in 1 cup of chocolate chips. Evenly spread dough into prepared 9×13 pan. Sprinkle remaining 1 cup chips on top and gently press down into dough. Bake 26 to 28 minutes, no longer. (Edges will be golden brown). Cool completely. Cut and store in covered container.
When it’s 100 degrees outside, some people may hesitate wanting to turn on their oven. I am NOT one of those people. So today, I made fudgy brownies, pressed pieces of chocolate chip cookie dough on top and topped them with melted hershey kisses after they are baked and cooled.
Remember to scoop your flour from your flower bag into your measuring cup so you get the right amount. Also preheat your oven before baking so it bakes these treats properly.
Chocolate chip cookie ingredients
1/2 cup crisco
1/2 cup sugar
1 cup brown sugar,firmly packed into measuring cup
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tbs cornstarch
1 1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Directions – in a bowl, cream crisco, butter and brown sugar. Blend in eggs and vanilla. Blend in dry ingredients. Fold in chips. Set aside
Brownies ingredients
1 1/2 cups butter, melted
3 cups sugar
1 tbs vanilla
5 eggs
1 cup unsweetened baking cocoa
1 1/2 cups flour (scooped from flour bag into your measuring cup so you get the right amount)
3/4 tsp baking soda
1/2 tsp salt
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside. In a bowl, blend melted butter and sugar. Add baking cocoa and vanilla, then eggs, one at a time. Blend well. Mix in remaining dry ingredients. Evenly spread into prepared pan.
Spread pieces of cookie dough on top.
Bake 27 to 35 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Instead of making a carrot cake, I thought I would make carrot cake cookies. With mini chocolate chips. And cream cheese frosting. I have to be honest, I don’t make carrot cake treats too often because grating carrots is not fun, although I do have a delicious carrot cake recipe using carrot baby food.
On the topic of carrots, you must grate them. Don’t buy the shredded carrots from the grocery store. They won’t work in this or most carrot treat recipes.
If you want to use chocolate chips, I find the mini ones work best.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the powdered sugar in the frosting). I recommend chilling the individual doughs for a new hours to keep them puffy. And, preheat your oven before baking.
Ingredients list
1 cup crisco
1/2 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
2 tbs cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup mini chocolate chips
2 cups grated carrots
Directions – in a bowl, cream crisco sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in carrots then mini chips. Divide into 12 equal mounds of dough. Chill for a few hours. When ready to bake, preheat oven to 350 degrees. Line cookie sheet with parchment paper. Stagger cookies on sheet. Bake 15 minutes, no longer. Cool completely.
Frosting ingredients
1/2 cup butter, softened
8 Oz cream cheese, softened
2 tsp vanilla
2 1/2 cups powdered sugar
Directions – in a bowl, cream butter and cream cheese. Add vanilla. Slowly blend in powdered sugar. Frost cookies. Store in covered container in fridge until ready to serve.
For my work friends who prefer vanilla treats over chocolate and are not fans of peanut butter. These are a soft, thick vanilla cookie, with a cake like texture and topped with vanilla frosting. Frosting is not my strength, as you can see. I either make it too thin or too thick. Regardless, I think people will enjoy the cookies!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (Same goes for the powdered sugar in frosting). Also preheat your oven before baking.
Ingredients list
1 cup crisco (or butter, softened)
1 cup sugar
2 eggs
1 tsp vanilla
3 cups flour
2 tsp baking powder
1/2 tsp salt
Directions – in a bowl, cream crisco or butter and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out 2 tbs of dough and roll into balls. Chill doughs for a few hours in fridge. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies.
Bake 10 minutes, no longer. Tops will be gushy. You can firm them up in fridge or let them firm up at room temp. Cool completely.
Frosting ingredients
2 cups powdered sugar
2 to 4 tbs milk
1 tsp vanilla
In a bowl, blend powdered sugar and 2 tbs milk and vanilla. Add more milk ,(or powdered sugar) to get the consistency you want. Store in covered container.
I present a chocolate chip cookie, but with 3 kinds of chocolate chips – semisweet, milk and white. These are one of Rob’s favorites, so I am asked to make them quite a bit.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend freezing the individual doughs for about an hour or chilling them for a few hours before baking. And, preheat your oven before baking.
These are a good size cookie, so I baked them at a higher temp – 390 degrees, but only for 9 or 10 minutes.
Ingredients list
1 cup crisco
3/4 cup sugar
1 cup firmly packed Brown sugar
2 eggs
1 tsp vanilla
2 tbs water
4 1/2 cups flour
1 tbs cornstarch
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips
2/3 cup white chips
Directions – in a bowl, cream crisco, sugar and brown sugar. Beat in eggs, water, and vanilla. Blendnin dry ingredients. Fold in chips. Scoop out 1/4 cups of dough.
Freeze for an hour or chill in fridge for a few hours. Preheat oven to 390 degrees. Line a cookie sheet with parchment paper. Stagger cookies on the prepared sheet.
Bake 9 to 10 min, no longer. (there will be golden patches on top, bottoms will be browned). They may seem gushy, but they will firm up. You can also pop them in the fridge to firm them up as well. Cool completely.
These, dear friends, are somewhere between and brownie and a chocolate blondie. I frosted them too! Super simple to make!
Remember to scoop your flour and baking cocoa from their respective bags into your measuring cups so you get the right amount. And, preheat your oven before baking.
Ingredients list
1 cup butter, melted
2 cups sugar
4 eggs
1 tsp vanilla
1 cup flour
1/2 cup baking cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with pam. Set aside. Melt butter and place in a bowl. Add sugar, then eggs, one at a time, and vanilla. Fold in dry ingredients. Mix in chips. Spread evenly into pan. Bake 20 to 25 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Frosting ingredients list
1/2 cup butter
1/4 cup baking cocoa
2 to 3 cups powdered sugar
1/4 cup milk
1 tsp vanilla
Directions – in a saucepan, melt butter. Add powdered sugar, cocoa and milk. Stirring constantly, bring to a boil. Boil 1 minute. Remove from heat and add vanilla. Add more powdered sugar if you would like a thicker frosting. Frost cooled bars. Cut and store in covered container.
cookies by christine 