A little story behind why I made this cake. Rob got himself a piece of flourless chocolate and put it in the fridge. I was reorganizing, and it plopped onto the floor. To make good, I made a one layer cake. So simple to make! Very chocolately!
Ingredients list
1/2 cup butter
1 cup dark chocolate chips
3/4 cup sugar
3 eggs
1 tsp vanilla
1/2 cup baking cocoa (scooped from container into your measuring cup so you get the right amount.
Directions – preheat oven to 375 degrees. Line only the bottom of a round cake pan with parchment paper and spray with Pam. In a microwave safe bowl, melt butter and chocolate chips in 30 second increments until you can stir smooth. Add sugar. Blend in eggs, one at a time. Mix in vanilla. Blend in cocoa. Spread evenly into pan. Bake 25 minutes, no longer. Cool ten minutes. Flip over onto serving plate. Cool completely. Store in covered container.
The other cookies I made using small brown squares – peanut butter! Few things go together like peanut butter and chocolate.
Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount. Chill your brownie stuffed cookie dough overnight to prevent spreading. Preheat oven to 375 degrees for 20 minutes so it cycles to the right temp.
Ingredients list
1/2 cup crisco
3/4 cup peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 tsp vanilla
2 tbs milk
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Brownies cut into 1 inch squares
Directions – in a bowl, cream crisco and peanut butter. Blend in sugar and brown sugar. Add egg, vanilla, and milk. Fold in dry ingredients. Scoop out 2 tbs dough. Divide in half and slightly flatten. Place a brownie piece between 2 flattened halves and seal edges around brownie. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 8 to 10 minutes (no longer). Cool completely. Store in covered container.
I made a large pan of brownies, Rob had one (per usual 😀), so I needed not one, but two kinds of cookie doughs to stuff them in. These are snowballs – similar to Italian/Mexican wedding cakes or Russian tea cakes. Very soft cookies because powdered sugar is used instead of granulated sugar.
A couple of notes : Scoop your flour and powdered sugar into the measuring cup so you get the right amount. I also chilled my dough overnight to prevent spreading. Preheat your oven for 20 minutes before baking so it cycles to the right temp. Do not bake cookies longer than 12 minutes, or else the bottoms will burn.
Ingredients list
Batch of brownies, cut into 2 inch squares
1 cup butter, softened
1 tbs butter
1/2 cup powdered sugar
2 1/4 cups flour
1/4 tsp salt
1 cup mini chocolate chips
Directions – in a bowl, cream butter and vanilla. Blend in powdered sugar. Mix in flour and salt. Fold in chips. Scoop out 2 tbs dough and divide in half. slightly flatten each half. Place brownie piece between the halves and seal edges. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 12 minutes (no longer). Dust warm cookies with powdered sugar. Cool completely. Store in covered container.
The triple chip cookie I made yesterday were a complete disaster. So flat I found them unacceptable. So I mashed them up, added a few tbs of melted butter and pressed them in a bottom of a pan, added a double recipe of brownies and will bring them to work tomorrow.
Anyway, I needed to bounce back with the triple chips. These came out perfect. A couple of things- you need all-purpose flour and bread flour. You need to scoop your flour from your flour bag into your measuring cup so you get the right amount. The dough needs to be frozen for 90 minutes and then bake it frozen.
Ingredients
1/2 cup butter, cold and shredded with a cheese grater or cubed into small pieces
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 yolk
1 tsp vanilla
3/4 cup plus 1 tbs flour
3/4 cup plus 1 tbs bread flour
1 tsp baking powder
2/3 cup mini chocolate chips (or semisweet)
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
Directions – in a bowl cream cold, cubed butter, brown sugar and sugar. Add egg, yolk and vanilla. Fold in dry ingredients. Blend in chips. Scoop out 1/4 cups of dough. Freeze 90 minutes. Cookie dough is baked directly from freezer. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on prepared sheet. Bake 13 minutes. Tops will be a little doughy. Cool completley. Put in fridge for an hour to firm up. Theb, remove from fridge and store in covered container.
Thanks so much for stopping by today! Wishing a day of peace, joy and love! Remember to be kind!
I noticed about abundance of neufactel cheese in our fridge (I buy it instead of cream cheese to bake with because it has a lot less fat and calories), so I asked Rob if he wanted a chocolate cheesecake or a regular cheesecake with stuff in it. He chose option b and the stuff he chose – chocolate chip cookie dough.
Use a springform pan with this recipe. I have 8, 9 and ten inch. I went with the nine inch pan this time.
The neufactel does make the cheesecake softer. You can certainly use regular full fat cream cheese if you’d like.
**** I recommend lining your springform with tin foil and spraying it. I also placed a cookie sheet directly under the springform pan as the cheesecake cooked in the oven.
Cookie dough ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
3 tbs milk
1 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
1 cup mini chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add vanilla and milk. Fold in flour. Stir in chips. Scoop out 1/2 tbs of dough. Roll into balls. Place on a tray and freeze at least 15 minutes. As the doughs freeze, make your cheesecake
Crust ingredients
3 cups finely crushed oreos
2/3 cup sugar
5 tbs butter, melted
Directions – line a 9 inch springform pan and spray with baking spray. in a bowl, combine ingredients. Press into prepared pan. Place in fridge while you make cheesecake mixture
Cheesecake ingredients
32 oz cream cheese, softened
1 cup sugar
2 tbs flour
1/2 cup heavy cream
3 eggs
1 yolk
1 tbs vanilla
Directions- remove cookie doughs from freezer and set aside. Remove cookie crust from.fridge and set aside. in a bowl, cream sugar, flour and cream cheese. Add heavy cream. Blend in eggs, yolk and vanilla. Mix in cookie doughs. Spread evenly over cookie crust. Place cookie sheet in oven and Place cheesecake in springform pan on top. Bake 55 to 60 minutes. Edges will be golden, middle will be a little wobbly. Turn oven off. Leave door ajar. Let cheesecake stay in oven for one hour. Remove from oven and cover. Place in fridge for an hour. Remove from springform pan. Store in fridge. This keeps for about a week.
Thanks so much for stopping by today! Wishing you a day filled with peace, love and joy.
I had two nearly full packages of oreos, so I used up nearly one to make crust for a chocolate chip cookie dough cheesecake and part of the other in an oreo type filling to put on top of some brownies.
I used a brownie mix (but used butter instead of oil and heavy cream instead of water. Just use the same amount as indicated on brownie box).
Ingredients
1 batch of brownies, prepared, baked and cooled in an 8×8 pan.
1/4 cup crisco
2 tbs sugar
2 cups powdered sugar
1 tsp vanilla
2 tbs water
6 to 10 finely crushed oreos
Topping directions – cream sugar, powdered sugar and crisco. Blend in vanilla and water. Mix in crushed oreos. Frost cooled brownies. Top with melted chocolate chips. Store in covered container.
For treat #2 of Super Bowl at ESPN Radio, I present puffy peanut butter cookies topped with melted hershey kisses. Usually they are topped with a hershey kiss, but I decided to melted a bunch this time instead 🙂
Also delicious without chocolate!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven.
Ingredients list
1 cup crisco
1 1/2 cups peanut butter
2/3 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
4 tbs milk
3 cups flour
2 tsp baking soda
1 tsp salt
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. . in a bowl, cream crisco, peanut butter, brown sugar, and sugar. Add eggs, vanilla, and milk. Fold in dry ingredients. Scoop out 3 to 4 tbs dough and form tall cylinders. Roll in sugar. Stagger on prepared cookie sheets. Bake 10 to 12 minutes (no longer). Cool completely. Top with melted chocolate. Store in covered container.
I found these chips in the baking aisle and thought they were magical. Hot cocoa chip cookies. Another genius creation from Nestlé. I thought they would be perfect in a puffy chocolate cookie.
Remember to scoop your flour and baking cocoa from your containers into your measuring cups so you get the right amount. I also chilled the individual doughs overnight to keep them puffy. And I preheated the oven for 20 minutes for baking so it cycles to the right temp.
Ingredients list
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
6 tbs evaporated milk/ heavy cream or half and half
1 3/4 cups flour
1/2 cup baking cocoa
3.4 oz box instant chocolate pudding
2 tbs milk powder
1 3/4 tsp baking soda
1/2 tsp salt
1 cup hot cocoa chips
Directions – cream butter, sugar and brown sugar. Add egg, vanilla and cream or evaporated milk. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups dough. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Scatter cookies on sheets bake 11 to 13 minutes (no longer). Cool completely.
Well, sadly, on this football friday #20, I am not anxiously awaiting a Bills game this weekend. My guys are not playing. It is weird not to be getting excited for one of our games. Honestly, it It is a shock to my system how sudden the season can end this time of year.
Today’s treat is a chocolate cookie,with peanut butter chips, peanut m&ms and stuffed with a Reese’s peanut butter Christmas tree (I still have a lot left over from the holidays and they are good until August). Of course if peanut butter is not your bag, you can use chocolate chips, m&m’s and stuff them with oreos (or keep them plain).
A plain ore for Rob!
Remember to scoop your flour and cocoa from your container into your measuring cup so you get the right amount. I ran out of time to chill the individual cookie dough pieces, but I would next time in hopes of them spreading less. Also, preheat your oven before baking.
Melt your chocolate chips in a microwave safe bowl in 45 second increments until you can stir smooth.
Ingredients list
10 tbs butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
4 eggs
1 tsp vanilla
2 2/3 cups chocolate chips, melted
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1/2 tsp salt
1 bag peanut butter chips (10 oz)
1 bag peanut butter m&ms (9 oz)
Directions – preheat oven to 350 degrees. Line cookie sheet with parchment paper. In a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Completely blend in melted chocolate. Fold in dry ingredients. Mix in chips and m&ms. Scoop out 1 1/3 tbs dough (I used a cookie scoop) and slightly flatten
Place a Reese’s tree on top
Top with another flattened 1 1/3 tbs dough
Seal edges
Stagger on prepared cookie sheet.
Bake 10 to 13 minutes, no longer. Cool completely. Store in covered container.
Thanks for stopping by today. Wishing you a day of love, joy and peace.
Stepping up my game for NFL Divisional Playoff football friday tomorrow. I made homemade hostess cupcakes and these crushed Golden oreo cookies. really, it’s a basically cookie recipe with crushed Golden oreos mixed in. And I topped them with melted chocolate.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling these overnight to keep them puffy as they bake. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients list
1 cup butter, softened
1/2 cup sugar
6 tbs brown sugar
1/2 cup powdered sugar
2/3 cup vegetable oil
2 eggs
1 tsp vanilla
6 tbs cornstarch
1/2 tsp baking powder
1/2 tsp cream of tartar
24 golden oreos, finely crushed
Directions – in a bowl, cream butter, sugar, brown sugar, powdered sugar and oil. Blend in eggs and vanilla. Mix in dry ingredients. Fold in crushed oreos. Scoop out 1/4 cups of dough. Chill a few hours or overnight. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies like below
Bake for 12 to 14 minutes. They will seem a little underbaked on top, but it is ok. They will continue to bake after you remove them from oven. Cool completely. Top with melted chocolate chips or hershey kisses. Store in covered container.
cookies by christine 