Tag Archives: dessert

Black and White Brownie cookies (aka half moon cookies)

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Black and white brownie/half moon cookies

I know the classic black and white, or half moon cookie, has a vanilla cookie base. But today, I decided to mix it up and go with a brownie base. I also decided to use my whoopie pie pans! Honestly, they are one of the baking tools I have, but rarely use. (Others include a churros maker and mini cake pop maker, both which operate like a foreman grill, and breadmaker).

Whoopie pie pan getting used for the first time in a long time

I used a mix for these, but you could probably use your favorite homemade recipe and add the flour and baking cocoa. Remember to scoop your flour from,you flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes before baking. Also, if black and white cookies are not your thing, make whatever flavor filling you want and make whoopie pies.

  • Ingredients
  • 1 brownie recipe, prepared
  • 1 cup flour
  • 1/4 cup baking cocoa

Directions – preheat oven to 350 for 20 minutes. Spray a whoopie pie pan with baking spray, or line a cookie sheet with a nonstick baking liner. Combine your brownie recipe, along with flour and baking cocoa. Mixture will be thick. Scoop out 2 tbs dough and spread evenly in whoopie pie pan or to a 2 1/2 inch circle. Bake at 350 for 8 to 10 minutes. Tops may seem undone, but that is ok. Cooking too long will dry them out. Let cool completely.

Chocolate frosting – in a microwave safe bowl, combine 1 cup semisweet chocolate chips and 4 1/2 tbs butter. Melt in 30 second increments until you can stir smooth. Flat side up, frost 1/2 of cookie. Let set 10 minutes.

Let the chocolate side set for 10 minutes

Vanilla frosting – combine 2 cups powdered sugar, 2 tbs corn syrup and 2-3 tbs heavy cream. Frost other side of cookie. Store in covered container.

The finished product

Thanks for stopping by today! If you make these, let me know how they turn out. Remember to be kind. We are all battling something. And don’t forget you matter and are loved!

et

White chocolate chip macadamia nut cookies

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White chocolate chip macadamia nut cookiss

This cookie is a request from my mom.  White chocolate chip macadamia nut cookies.  A pretty standard cookie dough.  I used a mixture of Crisco and butter.  You can do all butter or all Crisco, if you prefer.  I added an egg yolk for a softer cookie. I also added 1 tbs of cornstarch because they help keep the cookies puffy. 

Remember to scoop your flour from your flour bag into you measuring cup.  I also recommend chilling the dough for a few hours.  Also preheat your oven for 20 minutes before baking to get the right temperature.

For you, mama! ❤
  • Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup Crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 yolk
  • 1 tbs vanilla
  • 2 cups flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1 cup white chocolate chips
  • 1 cup chopped macadamia nuts

Directions – cream butter, Crisco, sugar and brown sugar.  Add egg, yolk and vanilla.  Fold in flour, cornstarch,and  baking soda.  Fold in chips and nuts.  Scoop out 1/4 cups of dough. Chill a couple of hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies. Bake 10 to 14 minutes (light golden patches on top). Cool completely. Store in covered container.

Looks like someone had a bite or two!

Thanks so much for stopping by. Let me know if you try these cookies and how you like them. And, I wish you happiness and love today. If you are struggling, may your burden be lightened. Tomorrow will be a better day. ❤

Chocolate chip cookie brownie sandwiches

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Why have a brownie or a cookie when you can have both?

I was looking to whip up something for work tomorrow, as Rob, Gracie and I watch Islanders-Bruins game 2 and Maple Leafs-Canadiens game 7. So I settled on this treat. Quite simply put, are a chocolate chip cookie “sandwich” with a filling of a brownie. I have seen different versions of this, using reese’s peanut butter cups, mallo cups and brownies as the filling. I went with brownies this time. Although I am partial to puffy cookies probably a flatter cookie wouls be a better option next time. You can use any cookie and brownie recipe you want. I actually put a ganache on the brownies, thinking it might help the cookies stay on the brownie, but I think I just made it messier!

Couple of notes -remember to scoop your flour from you container into your measuring cup so you get the right amount. Preheat your oven to 350 degrees for 20 minutes to get the right temp. And make the cookie dough as your brownies bake bc they both are baked at 350.

  • Brownies ingredients
  • 3/4 cup butter, melted
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp chocolate extract
  • 1/2 cup baking cocoa
  • 1/2 cup flour
  • 1/4 tsp salt
  • 2 tbs water
  • 1 cup chocolate chips (opt)

Directions – preheat oven to 350 degrees for 20 minutes. Line an 8×8 pan with tin foil and spray with baking spray. Combine butter, sugar and brown sugar. Add egg, yolk and chocolate extract. Mix in baking cocoa, salt and flour. Add chips. Spread into pan evenly (mixture is thick). Bake 15 to 20 minutes or until a toothpick inserted in center cones out with a few moist crumbs. Cool completely. Cut into 2 inch squares. Set aside.

Brownie filling!
  • Cookies ingredients
  • 1 cup Crisco
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 4 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp water
  • 1 1/2 cups mini chocolate chips
This is how I staggger my cookies

Directions – preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Cream Crisco, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients then watwr. If you feel dough is too dry, add another tsp or so of water. Fold in chips. Scoop out 1 1/2 tbs of dough. Slightly flatten. Staggee on prepared sheets. Bake 8 to 9 minutes (light golden patches on top) cool 20 minutes. Now let’s assemble

Place one cookie flatside up
Top with a brownie
Top with a second cookie flatside down and gently press down.
They look like little hamburgers. 🙂

Thank you for stopping by today. If you make these, let me know how they turn out. And, remember to be kind. We are all fighting some battle. And don’t forget, there is greatness in all of us., and YOU matter and are loved. Wishing you happiness and joy.

Fudge topped chocolate chip cookies

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Fudge on a cookie? Yes, please!

I felt I needed to do something different with the chocolate chip cookie request. I have noticed online quite a few people have suggested adding an instant vanilla pudding mix, so I went with that. And I also decided to top them with fudge. A simple fudge – just chocolate chips, condensed milk and vanilla. You can use any chocolate chip recipe, of course, but I will still share the one I used. These don’t need to chill in the fridge, but you can if you want.

Remember to scoop your flour from your flour bag into your measuring cup to get the right amount ans preheat your oven to 350 degrees before baking, to get the right temp.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup Crisco
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 3.4 oz instant vanilla pudding mix
  • 3 cups flour (can add more if dough seems too sticky)
  • 1 tbs cornstarch
  • 1 tbs (yes a tbs) baking soda
  • 1/4 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees for 30 minutes. Cream buttee, Crisco, sugar and brown sugar. Add eggs and vanilla. Blend in pudding mix. Blend in flour, baking soda, cornstarch and salt. Fold in chips. Line a cookie sheet with parchment paper or nonstick baking liners. Scoop out 1/4 cups of dough stagger on prepared sheet. Bake 10 to 12 minutes. (Light golden patches on top). Cool completely

  • Fudge topping ingredients
  • 7 oz condensed milk (2/3 cup)
  • 1 1/4 cups chocolate chips

Direction – in a microwave safe bowl, microwave chips and condensed milk in 45 second increments until you can,stir smooth. Top cookies. Store in covered container.

Two of these cookies might be a bit much to,eat at once!

Thanks for stopping by! Let me kniw if you make these. And, remember hiw wonderful and important you are and how many gifts you have to offer the world. Life is hard, but remember to be kind. We all are battling something

Chocolate chocolate chip cake

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Chocolate cake with chocolate chips and chocolate frosting!

Today’s dessert from my chief recipe requester-taste tester, Rob, is a chocolate cake with chocolate chips and chocolate frosting. You can use any flavour chocolate cake mix (I used devil’s food today). Remember to preheat your oven to 350 degrees for 20 minutes before baking.

Chocolate chips make everything better!
  • Ingredients
  • 1 chocolate cake mix
  • 3.4 oz instant chocolate pudding mix
  • 2 cups Greek yogurt (or sour cream, fat free or lowfat is fine)
  • 3 eggs
  • 1/3 cup oil
  • 1/2 cup water
  • 1 tsp chocolate extract (or vanilla)
  • 2 cups chocolate chips

Directions – Preheat oven to 350 for 20 minutes. Spray a bunch pan with baking spray. Combine cake mix and pudding mix. Blend in yogurt, extract, eggs, oil and water. Fold in chips. Mixture will be thick. Spread evenly in pan. Bake 30 to 40 minutes, or until a toothpick inserted in center comes out with a few crumbs. Cool 15 minutes in pan. Invert onto cake plate. Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 1/4 cup baking cocoa
  • 1 tsp vanilla
  • 2 -2 1/2 cups powdered sugar
  • 1/4 cup heavy cream

Directions – blend cocoa, vanilla and butter. Mix in powdered sugar, then heavy cream. You can add more powdered sugar or heavy cream to get the consistency you want. Frost cake. Store in covered container.

Thanks for stopping by!

I appreciate you stopping by. If you make this cake, let me know how it turns out. And remember – be kind. We are all going through a lot, some more than others.

Brownie Cookies with Peanut butter chips

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Few combos better than peanut butter and chocolate!

I wanted a 2nd type of cookie to bring into work tomorrow, in addition to my kluber chip cookies, and I wanted something easy, so I went with a brownie mix cookie. And I added peanut butter chips. Really super simple. And they don’t spread out at all. A reminder to spoon your flour from your container into your measuring cup, and, preheat your oven for 20 minutes before baking to get the right temp.

Look at all those chips!
  • Ingredients
  • 1 brownie mix
  • 1 egg
  • 1/4 cup flour
  • 3 tbs water
  • 1/3 cup oil
  • 1 cup peanut butter chips

Directions – preheat oven to 350 degrees for 20 minutes before baking. Combine brownie mix, flour, egg, oil and water. Mix in chips. Scoop out 1/4 mounds of dough. Line a cookie sheet with nonstick baking liners. Stagger dough on sheet. Bake 8 to 10 minutes. (No longer. They will seem doughy, but will continue to cook on sheet after removed from oven. Don’t overbake. You don’t want burned bottoms). Store in covered container.

Kluber Chip Cookies

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Kluber Chip cookies

I needed another name for yet another chocolate chip cookie and Corey Kluber of the Yankees had a no hitter this week, so I am naming these in his honor. I know a lot of people have complained about the amount of no hitters, but I appreciate them and think they’re great. Hence, the cookies!

These are made with bread flour, so they are a very thick cookie. I also used 3 kinds of chips – semisweet, milk chocolate and white chocolate. Remember to spoon your flour from you container into your measuring cup to get the correct amount, and preheat your oven for 20 minutes before baking so you get the right temp.

Triple chip gooey goodness!
  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup Crisco
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 3 cups bread flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbs cornstarch
  • 1/2 tsp salt
  • 2/3 cup semisweer chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup white chips

Directions – preheat oven to 375cream butter, crisco, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Divide into 12 scoops of dough. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 12 to 16 minutes (light golden patches on top and lightly golden on the bottom). Cool completely. Store in covered container.

C is for Corey and cookie!

Thank you for stopping by. I hope you are having a good day today. If not, know that things will get better. Also remember that you are loved and you matter. And, be kind. We are all going through something and we all need kindness.

Fudgy Brownies with chocolate chips

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The more chocolate, the better!

Today’s recipe is brought to you by my chief recipe requester and taste tester, my husband, Rob. He asked for brownies with chocolate chips. Just brownies with a cup of chocolate chips mixed in before baking. My mom does that with her brownies and Rob loves them. Honestly, I never thought of doing that myself. I also added a ganache on top. You can leave them plain, sprinkle some powdered sugar on top, or another frosting. Instead of pulling out a brownie mix, I went homemade this time. And finally, Rob only eats one treat, so the rest are coming to work with me tomorrow to ESPN Radio.

Remember to preheat your oven for 20 minutes before baking so you get the right temp, and to scoop your flour and baking cocoa from your container into your measuring cup so you get the correct amount. Too much flour can make for a dry brownie. Blech.

  • Ingredients
  • 3/4 cup butter, melted
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 tbs milk or water
  • 1 tsp chocolate extract (or vanilla)
  • 3/4 cup baking cocoa
  • 1 1/4 cups flour
  • 2 tbs cornstarch
  • 1/2 tsp baking powder
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line a 9×13 pan with tin foil and spray with baking spray. Combine butter, sugar and brown sugar. Add eggs, extract and water /milk. Fold in dry ingredients. (Batter will be thick). Add chips. Spread into prepared pan. Bake 16 to 19 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely.

  • Ganache ingredients
  • 1 cup semisweet chocolare chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup heavy cream

Directions – combine in a microwave safe container. Microwave in 30 second increments until you can stir smooth. Then, stir for 1 minute. Spread evenly over cooled brownies. Let gamache set. (To speed up the setting of the ganache, you can put them in the fridge for a half hour). Store in covered container.

Someone cut these before the ganache set 😏

Thank you so much for stopping by. If you make these, let me know how you like them. Sending you love and peace today. And, remember to be kind. We are all going through something, some more than others. Life is really hard, some times. ❤

Mega triple chip cookies

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Right out of the oven!

What better way to celebrate a random Thursday in May than with a mega chocolate chip cookie. Needed a synonym for big, so mega was my winner this time. I had no time to chill the dough, so I went with Crisco this time because I find butter can make the cookies spread if the dough is not chilled. I used a mix of all purpose flour and cake flour because I realized I have two boxes of cake flour. (You can also sift together 1 1/2 cups all purpose flour with 1 1/2 tbs cornstarch and make your own cake flour. Rob also asked for triple chips (milk chocolate, white chocolate and semisweet). Remember to spoon your flour from your container into your measuring cup to get the correct amount and preheat your oven for 20 minutes before baking.

  • Ingredients
  • 1 cup Crisco
  • 1/2 cup sugar
  • 1 1/4 cups brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1 1/2 cups cake flour
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 2/3 cup white choc chips
  • 2/3 cup chocolate chips
  • 2/3 cup milk chocolate chips
The bigger the cookie, the better!

Directions – preheat oven to 375 degrees for 20 minutes. Cream Crisco, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Dough may take a while to come together. Mix in chips. Divide dough evenly into 9 pieces. Line a cookie with nonstick baking liners. Stagger cookies on the prepared sheet. Bake 12-14 minutes. (Golden spots on top). Let cool completely on cookie sheets. Store in covered container.

Who needs a cookie?

Hostess cupcake-like Whoopie pies

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Hostess cupcake whoopie pies

Dear friends, I was a baking fiend today. I made a small yellow cake with chocolate frosting for my mother in law. Then, I made XL cupcakes with various frostings, and then, I made these hostess cupcake-like whoopie pies. And I used cake mixes for all of them! But the frosting, fillings and squiggles are all homemade. Rob wanted hostess cupcakes, but those are such a disaster for me, who can not decorate at all, I went whoopie pie instead. Still has the fluff filling, chocolate frosting and squiggle. I would say with less mess, but not really. I ended up with chocolate cake batter on the elbow of my Josh Allen Bills hoodie. Now, I am sitting on the deck with Gracie and Rob, still with chocolate on my elbow. Listening to the birds.. And I swear one sounds like he is singing “Derek Jeter”

A reminder to take your butter put an hour or so for the fluff filling and squiggle so it softens up. Also preheat your oven for 20 minutes for baking so you get the right temp.

  • Whoopie pie ingredients
  • 1 chocolate cake mix
  • 2 eggs
  • 1/3 cup oil

Directions – preheat oven to 350 degrees for 20 minutes. combine ingredients and mix well. Dough is thick. Line a cookie sheet with nonstick baking liners. Scoop out either 1 1/2 tbs of dough or 3 tbs (I did both sizes). Stagger on prepared cookie sheet. Bake 6 to 8 minutes for smaller cookies, 7 to 9 for larger ones. Cool completely.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 to 3 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – combine fluff and butter. Blend in powdered sugar. Add vanilla. If mixture is too thick, add a little milk.

  • Chocolate frosting ingredients
  • 1/4 cup baking cocoa
  • 2 tbs butter, melted
  • 2 -3 cups powdered sugar
  • Milk

Directions – combine butter and cocoa. Add powdered sugar. Blend in enough milk to get the consistency you want.

  • Squiggle ingredients
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – combine butter and powdered sugar. Add vanilla, then enough milk to get the consistency you want for your squiggle! Scoop into a sandwich baggie and cut out a small corner. Now put the whole thing together

Lay cookie flatside up
Cover with filling
Top with another cookie, flatside down
Frost
Add your squiggle, or in my case, a blob!

Store in covered container.

Remember to be kind because everyone is battling through something. Also know that you matter and you are loved.